Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a 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 appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 cook that.

The ingredients needed to make Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF:

1. Take 300 grams diced chicken
2. Get 1 tbsp vegetable oil
3. Make ready 2 tsp tikka masala paste
4. Get 225 grams gram / chickpea flour
5. Take 1/2 tsp salt
6. Prepare 1/4 tsp chilli powder
7. Prepare 1/2 tsp ground turmeric
8. Make ready extra flour to coat the chicken
9. Make ready water
10. Take oil for deep frying
11. Make ready raita
12. Take 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. Take 1 large handful of finely chopped mint leaves
15. Take 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
6. Ready to serve and ENJOY!

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