Rajamundry Special Chashew Chicken Pakodi | Kaju Chicken Pakodi
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This Pakodi, a nice spicy snack, Boneless Chicken marinated in Masalas, Cashews and fried in oil into Golden brown nuggets. It tastes delicious and you can see them vanishing from the plate in a jiffy once you serve them hot. It works out well in weekend parties and is enjoyed by everyone.
I had this dish at a small Hotel at Rajahmundry. The Owner told me that it was a Rajahmundry special but was happy to share the recipe with me.
They made it in a commercial way, but I made it by making slight changes in the original recipe.This is similar to the ordinary Chicken Pakodi but a few ingredients are different and the result is a terrific snack.
To get perfectly cooked and tasty Pakoras, please follow the tips before proceeding.
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Tips
Chicken
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Live Chicken should weight a kilogram or less than that. It would be tender and absorbs the flavours well. If you use a hard Chicken, it doesn't absorb the spices, does not cook well and tastes rubbery.
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I have used Chicken breast as it is generally thicker, I cut it into 3/4 inch thickness. If they are cut too small, they become even more tiny after frying and if they are too big they take time to cook.
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Chicken pieces should be marinated, soaked in Masalas for at least 2 hours so that the spice seeps into the meat.
Coating
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Egg makes the Masalas and Cashews bind with the pieces. If you add water, the coating will not stick to the pieces properly.
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If you feel that the batter is too dilute, add some Corn flour.
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Usually, Chicken Pakoras are made with Bengal Gram flour and Rice flour but I have used Corn flour and all purpose flour.You can make it with Bengal Gram Flour and Plain flour too.
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Rice flour gives a crispy taste when hot but becomes hard after cooling.
Frying Process
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Once the oil becomes very hot, reduce the flame to low and start frying or the Cashews get burnt instantly.
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Gradually increase the flame to medium for about 10-12 minutes and then high to fry them into crispier Pakoras.
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Choose the size of the Pan for frying as per the quantity of Pakodi's that you want to make.
Finally
- The Hotel I had them at in Rajahmundry added Ajinomoto, it tasted good but I haven't used it. You can use it if you like.
Rajamundry Special Chashew Chicken Pakodi | Kaju Chicken Pakodi - Recipe Video
Rajamundry Special Chashew Chicken Pakodi | Kaju Chicken Pakodi
Prep Time 10 mins- Cook Time 20 mins
- Resting Time 2 hrs
- Total Time 2 hrs 30 mins
Servings 4
Ingredients
- 1/2 Kg Boneless Chicken
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For Masala Paste
- 5 Green Chillies
- 10 Garlic
- 1.5 inch Ginger
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 3/4 tsp Garam masala
- 1 1/4 tsp Chilli Powder
- 1/4 tsp Turmeric
- 1 tsp Kasuri methi
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For Chicken Marination
- 1.5 tbsp Lemon Juice
- Salt - Required
- 1 tbsp Beaten Egg
- 3 tbsp Corn Flour
- 1 tbsp Plain Flour
- 2 tbsp Chopped Curry leaves
- Chopped Coriander - a Little
- 100 gms Cashew
- Oil-For Frying
- 5 - 6 Green Chillies
- Curry Leaves - 3 strand for sprinkling
Instructions
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Grind all the ingredients for Masala Paste into a fine paste.
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Cut the Boneless Chicken into 3/4 inch thick and 2-inch long pieces.
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Add Masala paste, Lemon, Salt, Curry leaves and Beaten Egg to the Chicken pieces and marinate for at least 2 hours. I soaked it overnight.
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Add Chopped Coriander leaves, Corn Flour, Plain Flour and mix well.
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Fix a Cashew to each piece and fry in boiling oil on a low flame first, then on medium flame and then on a high flame till they turn golden brown.
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Fry Slit Green Chillies, Curry leaves and spread them on the fried Chicken pieces. Serve hot along with a slice of Lemon and Chopped Onions.
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