Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Onion bhaji chicken tenders
Serves 4
Easy
Prep:
Cook:
plus marinating
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
Skip to ingredients
- 3 skinless chicken breastscut into finger-sized strips
- 2 medium onionsfinely 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 chillideseeded and chopped (optional)
- handful of fresh curry leaves(optional)
- sunflower or vegetable oilfor frying or drizzling
- naans, slaw and yogurt sauce (see step 3)to serve (optional)
Nutrition: Per serving
- kcal380
- fat11g
- saturates0.1g
- carbs36g
- sugars4g
- fibre3g
- protein33g
- salt0.74g
Method
step 1
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.
step 2
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.
step 3
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.
