Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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 it.

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

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

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