Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF
Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook vickys chicken pakoras with a cool raita dip, gf df ef sf nf using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
  1. Make ready 300 grams diced chicken
  2. Take 1 tbsp vegetable oil
  3. Prepare 2 tsp tikka masala paste
  4. Prepare 225 grams gram / chickpea flour
  5. Prepare 1/2 tsp salt
  6. Make ready 1/4 tsp chilli powder
  7. Prepare 1/2 tsp ground turmeric
  8. Get extra flour to coat the chicken
  9. Make ready water
  10. Make ready oil for deep frying
  11. Get raita
  12. Get 240 ml plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice)
  13. Prepare 1/2 cucumber finely diced
  14. Make ready 1 large handful of finely chopped mint leaves
  15. Get 1 large pinch of salt
Instructions to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:
  1. Gently heat 1 tbsp vegetable oil in a frying pan, add the tikka masala paste and fry for 30 seconds
  2. Add the diced chicken and mix well, fry for 10 minutes on a medium heat. Remove the chicken, drain on kitchen paper and allow to cool
  3. In a large bowl mix together the gram flour, salt, chilli powder and turmeric.  Add just enough water to form a thick batter
  4. Heat the oil for deep frying. Coat the cooked chicken with the extra flour, then dip into the batter, deep fry until golden brown. Drain and serve hot with the cool raita dip
  5. To make the raita, wrap the diced cucumber in a tea towel and squeeze out any excess water, then mix together all the ingredients and serve chilled

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