Chicken Pakora Sliders with Green Chutney

200g chicken thighs, cut into 3–4cm pieces 40g Classic Tandoori Marinade 30ml buttermilk Neutral oil, for frying 50g plain flour 10g cornflour ½ tsp baking powder 1g fine salt (a small pinch) 30g Green Tikka Marinade 30g thick yoghurt 1 Lemon 2 mini brioche slider buns Softened salted butter A small handful of red onion, finely sliced A few slices of cucumber 2 whole green chillies, lightly fried

Mix the chicken with the tandoori marinade and buttermilk until well coated. Cover and refrigerate overnight (or at least 6–8 hours). Combine flour, cornflour, baking powder, and salt in a tray. Remove chicken from marinade, shaking off excess. Press into flour mixture. Dip briefly back into marinade, then flour again. Repeat once more for a craggy coating. Rest for 10 minutes. Heat oil to 160°C. Fry chicken for 4–5 minutes until cooked through but still pale. Remove and drain. Increase oil to 180°C. Fry again for 2–3 minutes until crisp and golden. Drain and lightly season. For the chutney, mix Green Tikka Marinade with yoghurt until smooth. Season with salt and lemon. Toast both buns and butter cut sides and toast in a pan until golden. To assemble, spread chutney on the base and add onion and cucumber. Top with hot chicken, add more chutney. Close bun and skewer with a fried green chilli. Serve with extra chutney.