Butter chicken fritters

Butter chicken fritters

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Weve given classic fritters a butter chicken makeover, and its guaranteed to be a new family favourite.

The ingredient of Butter chicken fritters

  1. 1 small barbecued chicken
  2. 50g butter
  3. 40g (1/4 cup) plain flour, plus extra, to dust
  4. 175g packet butter chicken recipe base
  5. 250g microwave coconut basmati rice
  6. 1 small bunch fresh coriander, coarsely chopped
  7. Vegetable oil, to deep-fry
  8. Naan bread, warmed, to serve
  9. Greek-style yoghurt, to serve
  10. Mango chutney, to serve

The instruction how to make Butter chicken fritters

  1. Remove the skin and meat from the chicken. Discard the bones. Finely chop the skin and meat (you will need 500g chopped chicken). Transfer to a bowl. Line a baking tray with baking paper.
  2. Heat the butter in a large frying pan over medium high heat until foaming. Add the chicken and stir to coat. Sprinkle over the flour and cook, stirring, for 1-2 minutes or until well combined. Stir through the butter chicken sauce and 80ml (1/3 cup) water. Stir for 1 minute or until the liquid thickens.
  3. Cook the rice following packet directions. Add the rice and half of the coriander to the pan and stir to combine. Transfer the mixture to a bowl and place in the fridge for 3 hours or until chilled.
  4. Use about 1/3 cup of chicken mixture and roll into balls. Gently flatten into patty shapes and place on the prepared tray. Place in the fridge for 30 minutes to firm up.
  5. Pour oil into a large frying pan to come about 1cm up the side. Heat over medium-high heat. Lightly coat the fritters in the extra flour, then cook, in batches, for 2-3 minutes each side or until golden and crisp.
  6. Serve with warm naan bread, yoghurt and mango chutney. Sprinkle with remaining coriander.

Nutritions of Butter chicken fritters

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