Onion bhaji chicken tenders
- Barney Desmazery
Published: February 11, 2026 at 11:27 AM
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
plus marinating
A star rating of 4.3 out of 5.4 ratingsRate
loading...
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Naan bread
A star rating of 4.8 out of 5.404 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal380
- fat11g
- saturates0.1g
- carbs36g
- sugars4g
- fibre3g
- protein33g
- salt0.74g
Ad
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.
Recipe from Good Food magazine, March 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...