Recipe of Any-night-of-the-week Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. 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 favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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. Prepare 1 tbsp vegetable oil
3. Prepare 2 tsp tikka masala paste
4. Get 225 grams gram / chickpea flour
5. Take 1/2 tsp salt
6. Make ready 1/4 tsp chilli powder
7. Prepare 1/2 tsp ground turmeric
8. Take extra flour to coat the chicken
9. Get water
10. Get oil for deep frying
11. Take 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. Get 1/2 cucumber finely diced
14. Get 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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