Ingredients
- 1 red onion, thinly sliced
- 30g coriander, finely chopped, plus extra to garnish
- 1 tsp baking powder
- 1 tsp roasted garam masala
- ½ tsp ground turmeric
- 1 tsp salt
- 350g gram flour
- 2 tsp ginger paste
- 1 tsp chopped garlic
- 2 tsp spray oil
- 50g tamarind paste
- 50g muscovado sugar
- 50g M&S Pure Honey
- 1 tsp coriander seeds
- 1 tbsp frozen chopped ginger
- 150ml apple juice
- 100g crème frâiche
- 1 jalapeño, finely diced
- ½ lime, juice only
- 300g pack M&S British Buttermilk Chicken Tenders
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Add the onion, coriander, baking powder, garam masala, turmeric and salt to a large mixing bowl.Step 2
Add the gram flour, ginger paste and chopped garlic to the bowl, then add just enough water to form a batter that is pourable but still thick (about 200ml of water).Step 3
Heat up the waffle maker and spray with oil so that the mixture doesn’t stick. Pour in the batter and cook the waffles until crispy on the outside and cooked through – this will take about 7 mins. Transfer to a lined baking tray and keep warm in the oven until you are ready to serve.Step 4
Meanwhile, make the glaze. Pour the tamarind paste, sugar, honey, coriander seeds, frozen chopped ginger and apple juice into a pan and gently bring to the boil. Reduce to a simmer and cook for 5 mins, until thickened and reduced. Season to taste.Step 5
Tip the crème fraîche, jalapeño and lime juice to a bowl. Season to taste and set aside.Step 6
Heat your air fryer to 180°C for 3 mins. Add the chicken tenders and cook for 15 mins, until golden brown. Cook to packet instructions if using the oven.Step 7
To serve, pour a drizzle of glaze over the base of a lipped plate. Halve the waffles into triangles then stack with pieces of chicken and pour over a bit more glaze. Serve with a sprinkling of coriander and jalapeño crème fraîche on the side.