1. Prepare the Chicken

Begin by washing and cutting the chicken breasts into bite-sized pieces. Ensure the pieces are evenly sized for uniform cooking. Pat the chicken dry with paper towels to remove excess moisture, which helps the coating stick better.

2. Marinate the Chicken

In a large mixing bowl, combine the ginger-garlic paste, lemon juice, yogurt, garam masala, cumin, coriander, turmeric, red chili powder, ground cinnamon, and salt. Mix well until all the ingredients are fully incorporated, forming a thick, aromatic marinade.

Add the chicken pieces to the marinade and mix thoroughly to coat each piece of chicken evenly. Ensure the chicken is well covered in the spices and yogurt mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. For the best results, marinate the chicken for 1-2 hours.

3. Prepare the Batter

While the chicken is marinating, prepare the batter for the coating. In a separate bowl, whisk together the chickpea flour, rice flour, and a pinch of salt. The rice flour adds an extra layer of crispiness to the pakoras.

Add a small amount of water to the flour mixture, a little at a time, to form a thick batter. The batter should be thick enough to coat the chicken pieces without dripping off too easily. If the batter becomes too thin, add a little more chickpea flour to adjust the consistency.

4. Heat the Oil

Heat oil in a deep frying pan or wok over medium-high heat. To test if the oil is ready for frying, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is hot enough.

Make sure there is enough oil in the pan to fully submerge the chicken pieces so that they fry evenly. The oil should reach a temperature of around 350°F (175°C).

5. Coat the Chicken and Fry

Once the oil is hot, take the marinated chicken pieces one at a time and dip them into the prepared batter. Coat each piece thoroughly, ensuring it’s covered evenly with the thick batter.

Carefully drop the battered chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken pieces in batches, if necessary, to maintain the temperature of the oil. Fry the chicken for 5-7 minutes, or until they are golden brown and crispy on the outside, and the chicken is fully cooked inside.

Use a slotted spoon to remove the chicken pakoras from the oil and transfer them to a paper towel-lined plate to drain excess oil.

6. Garnish and Serve

Once all the chicken pakoras are fried, garnish them with freshly chopped coriander leaves for a burst of color and flavor. Serve the Chicken Pakora with a side of tangy tamarind chutney, cooling mint chutney, or a dollop of yogurt with cumin powder. You can also serve them with lemon wedges and sliced onions for added freshness.

Enjoy the crispy, flavorful Chicken Pakoras immediately while they’re still warm and crunchy!