Onion bhaji chicken tenders

Rustle up our crisp and spicy chicken strips. They are super-versatile – use them to fill naan wraps, burger buns, or include in a curry-themed spread of small plates

Prep:10 mins
Cook:20 mins
plus marinating

Serves 4
Easy

Nutrition per serving

kcal 380
fat 11g
saturates 0.1g
carbs 36g
sugars 0g
fibre 3g
protein 33g
salt 0.74g

Ingredients

3 skinless chicken breasts , cut into finger-sized strips
2 medium onions , finely sliced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
½ tsp chilli powder
100g plain flour
50g cornflour
1 tsp baking powder
1 green chilli , deseeded and chopped (optional)
handful of fresh curry leaves (optional)
sunflower or vegetable oil , for frying or drizzling
naans, slaw and yogurt sauce (see step 3) , to serve (optional)

Method

Put the chicken strips and onions in a large bowl with all the spices and a good pinch of salt, then toss to evenly coat the chicken. Leave for 20 mins or longer, if you can, for the flavour to develop. Will keep covered and chilled for 24 hrs.
Scatter the flour, cornflour and baking powder over the spiced chicken and onions, and stir in 4 tbsp water to make a thick, sticky batter that clings to the meat. Add the green chilli, curry leaves (if using) and a pinch more salt.
Heat a 2-3cm depth of oil in a large frying pan or wok until a drop of batter sizzles straightaway. Working in batches, use two spoons to scoop up and lower the battered chicken and onion pieces carefully into the oil. Fry for 4-5 mins, turning until deep golden, crisp and cooked through. Drain on kitchen paper and keep warm while you fry the rest. Serve how you like – we like to wrap them in warm naans with crunchy slaw and yogurt sauce.