1 cup Greek style plain yoghurt

1 tsp chilli powder

1 tsp ground turmeric

1 tsp ground cumin

1 Tbsp lemon juice

±800g chicken thighs, deboned & skinless

1 Tbsp olive oil

1 x Denny Butter Chicken Curry Sauce

250g Denny White Button Mushrooms, chopped

Salt and pepper, to taste

Olive oil

1 ½ cups basmati rice

½ cup flour

3 large eggs, whisked

1 cup breadcrumbs

Neutral oil for deep frying

Raita dipping sauce:

½ cup Greek style plain yoghurt

2 Tbsp fresh coriander, finely chopped

1 Tbsp lemon juice

¼ tsp ground cumin

Salt and pepper, to taste


- Whisk together raita ingredients and place in the fridge until serving.

- Cook rice according to package instructions and then spread out onto a large tray to cool.

- In a large bowl whisk together the yoghurt and spices. Add the chicken and coat well. Season. Leave in the fridge to marinate for 30 minutes or up to an hour.

- Heat a drizzle of olive oil in a large frying pan and cook the chicken in the marinade.

- When the chicken is half way cooked through, stir in the Denny Cook in Sauce and sliced mushrooms. Bring to a simmer. Simmer until the chicken is completely cooked, but still saucy.

- Remove from the heat and stir in the rice. Mix well and adjust seasoning. Place in the fridge to cool and firm up.

- Once completely cool, using an ice cream scoop- scoop balls of the mixture and press together firmly.

- Place flour, whisked eggs and breadcrumbs into 3 bowls. Season the eggs.

- Dredge the balls in the flour, then egg and finally breadcrumbs.

- Heat neutral frying oil to 180˚C. Working in batches, fry butter chicken bites until golden brown and crispy. Drain on paper towel.

- Serve straight away with raita dipping sauce and wedges of lemon.

Makes ± 24 balls, depending on size

Prep time: 50 minutes

Cook time: 40 minutes

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