Beer Battered Spicy Chicken Bread Pakoras with Sriracha Tamarind Chutney 

(Uses 8 bread slices, Makes 16) (Tsp: Teaspoon, Tbsp: Tablespoon)

For the chicken marination:
Chicken Thigh Boneless Fillets x 3
1 tbsp Ginger Garlic Pasta
¾ tbsp Salt
¾ tsp Chilli Powder
¼ tsp Turmeric/Haldi powder
½ tsp Pepper
½ tsp Garam Masala
1 tsp lemon juice

Beer Batter :
½ cup Besan/Gram flour
½ cup All Purpose flour/Maida1 pint of beer
½ tsp Ajwain seeds
½ tsp Chilli Powder
½ tsp Salt
½ tsp Garlic Powder
Pinch of turmeric
1 tbsp Chopped Coriander Leaves

Sriracha Tamarind (Imli) Chutney

1 tbsp Tamarind Paste
1 tbsp Sriracha Sauce
1 tsp Jeera/Cumin Powder
1 tsp Maple Syrup/Honey/Pancake Syrup

8 bread slices (Use white for authentic bread pakoras, Or use multigrain or brown bread for a healthier option)
½ cup Mint Chutney (Can be homemade or store bought; Look up the recipe on the internet; Very easy to make)
Oil for frying (Around 1 cup or more, depending on the depth of pan used for frying)


1. We start with marinating the chicken thigh boneless pieces. I would suggest making slits on the pieces so that the masala is properly rubbed on the chicken to get more flavor. Once the pieces are coated nicely with the masala, keep aside for 30-60 minutes, the longer you marinate the better.

2. This step is to make the Sriracha Tamarind (Imli) Chutney. Take your tamarind paste and cook on a pan for about 1-2 minutes, until the paste becomes a liquid. Then take off the heat and mix all other ingredients properly in a bowl and then keep in the fridge to chill.

3. Next onto the beer batter. First mix all dry ingredients together and then slowly add the beer, whisking slowly to make sure no lumps form in the batter.

4. Once your batter is ready, move onto cooking the chicken pieces. Heat a pan with oil, add your chicken pieces and let them cook on high heat on each side for 1 minute so that the juices get nicely sealed in, and then switch to low heat and cover the pan to cook for another 15 minutes. During these 15 minutes, keep basting the chicken with the juices being released from the marination and chicken fat to get more flavor.

5. Once the chicken is cooked, let it rest and cool for 3-4 minutes and then cut into smaller bite size pieces and pour over all the leftover juices from the pan over the cut chicken pieces. Keep aside.

6. Now take 8 slices of bread and cut into halves. Take 8 half slices and spread mint chutney over all the slices ensuring all edges are covered with it. Then add chicken pieces on the slices. Next, cover the open halves with the remaining slices, so you get a total of 16 bread pakoras.

7. Next step is to heat oil (use sunflower/soya bean/rice bran oil) in a deep pan for 4-5 minutes until oil is nice and hot. Take a little batter and drop in oil to test if oil is hot enough or not for frying. Then take your bread slices and dip in batter one by one, make sure it is soaked/covered completely in the batter and then drop in the oil to fry for 30 seconds on each side until nicely golden brown and crispy on each side. Take out of the pan and keep aside on a newspaper or kitchen tissue to remove excess oil.

8. And you’re done. Just take your delicious beer battered chicken bread pakoras now and dip in the sriracha tamarind chutney, and enjoy! Maybe pop open a bottle of chilled beer too 😉