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Butter chicken fritters
Butter chicken fritters
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Prep Time:
240 minutes
Cook Time:
15 minutes
Total Time:
255 minutes
Butter chicken fritters: A modern twist on a classic, sure to please the whole family.
Ingredients:
  • 1 small barbecued chicken
  • 50g butter
  • 40g (1/4 cup) plain flour, plus extra, to dust
  • 175g packet butter chicken recipe base
  • 250g microwave coconut basmati rice
  • 1 small bunch fresh coriander, coarsely chopped
  • Vegetable oil, to deep-fry
  • Naan bread, warmed, to serve
  • Greek-style yoghurt, to serve
  • Mango chutney, to serve
Instructions:
  • Separate the chicken skin and meat, setting aside the bones. Finely chop the skin and meat to yield 500g of chopped chicken. Place it in a bowl. Line a baking tray with parchment paper.
  • In a large frying pan over medium-high heat, melt the butter until it starts foaming. Add the chicken and coat it by stirring. Sprinkle the flour over the chicken and cook, stirring, for 1-2 minutes until fully combined. Add the butter chicken sauce and 80ml (1/3 cup) water, then stir for 1 minute until the sauce thickens.
  • Prepare the rice according to package instructions. Mix in the rice and half of the coriander, then transfer to a bowl and refrigerate for 3 hours until cold.
  • Form the chicken mixture into balls using about 1/3 cup of the mixture, then gently flatten into patties and place on the prepared tray. Chill in the fridge for 30 minutes to allow them to firm up.
  • In a large frying pan, pour enough oil to reach about 1cm up the side and heat over medium-high heat. Lightly coat the fritters with extra flour and cook in batches for 2-3 minutes on each side until golden and crisp.
  • To serve, accompany with warm naan bread, yogurt, and mango chutney. Finish by sprinkling the dish with the remaining coriander.

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