Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys chicken pakoras with a cool raita dip, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. 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 foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine 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 get started with this recipe, we have to first prepare a few components. You can cook 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. Make ready 300 grams diced chicken
2. Take 1 tbsp vegetable oil
3. Take 2 tsp tikka masala paste
4. Take 225 grams gram / chickpea flour
5. Make ready 1/2 tsp salt
6. Make ready 1/4 tsp chilli powder
7. Take 1/2 tsp ground turmeric
8. Prepare extra flour to coat the chicken
9. Prepare water
10. Prepare oil for deep frying
11. Prepare raita
12. Prepare 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. Take 1 large pinch of salt

Steps 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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