Author Topic: Glasgow CHICKEN PAKORA  (Read 7495 times)

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Offline bigboaby1

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Glasgow CHICKEN PAKORA
« on: January 09, 2013, 08:41 PM »
1 KILO bag CHICKEN BREASTS...FARMFOODS
PATAKS TIKKA PASTE TO COAT.. 1 tbl spoon for 1 bag chicken
1TBL SPOON GARLIC GINGER PASTE
SOME LEMON JUICE
1 TSP SALT 
1 TSP ORANGE FOOD COLOURING POWDER
1 TSP CHILLI POWDER
 GRAM FLOUR

Most of the spices are in the patak's so you don't need to add anything else

CUT CHICKEN INTO GOUGON SIZE BITES

MARINATE CHICKEN IN TIKKA PASTE

THEN  ROUGHLY ADD SOME GRAM FLOUR TO YOUR CHICKEN MARINADE ABOUT A CUP FULL WITH SOME WATER UNTIL YOU GET THE RIGHT CONSISTENCY * ORANGE FOOD COLOUR AND OTHER INGREDIENTS

sauce must be thin not too thick..coating the chicken but not dripping

Offline loveasiancooking

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Re: Glasgow CHICKEN PAKORA
« Reply #1 on: September 01, 2015, 12:54 PM »

Your recipes are brilliant. Thanks for posting them. Trying one at a time and everyone's a winner. :) 


Offline harky15

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Re: Glasgow CHICKEN PAKORA
« Reply #2 on: January 07, 2016, 08:05 AM »
great dish just wish the restaurants here in australia would add to their starters-i do miss this since moving here

Offline Bushman1872

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Re: Glasgow CHICKEN PAKORA
« Reply #3 on: January 17, 2016, 10:26 AM »
How long would you cook for ? Do you have a recipe for the basic pakora that is served in Scotland. Think it is more or less potatoe and onion.


 

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