Ingredients
1box Deep Indian Kitchen Chicken Tikka Masala
2tbspsmall red oniondiced
2tbspsmall jalapeñodiced
¼ cupcilantrothinly sliced, plus more for garnish
½tspground cumin
¼ tspkosher salt
½cupcheddar cheeseshredded
3cupspanko bread crumbsdivided
3eggsdivided
canola oilfor frying
1limecut into wedges, for garnish
Preparation
Preheat the oven to 350 degrees F.
Remove the Deep Indian Kitchen Chicken Tikka Masala from the box by puncturing the film with a fork 3 times.
Microwave for 2 minutes.
Remove chicken and dice into small pieces.
Put the diced chicken into a medium-sized bowl with the rice and sauce.
In that bowl, add the red onion, jalapeño, cilantro, cumin, salt, cheddar cheese, ½ cup panko, and 1 whisked egg.
Mix until everything is combined and let sit for 5 minutes.
Divide the mixture then use your hands to roll into 8 even balls, making sure they are tightly packed.
Place balls on a parchment-lined baking sheet and place in the freezer for 15 minutes to set up.
In a small bowl, whisk the remaining 2 eggs.
In a separate small bowl, add the panko bread crumbs.
Remove the rice bites from the freezer, then coat each ball first in the egg and then in the panko; slightly pressing the panko onto the ball evenly.
Fill a small, high-walled saucepan with 2 inches of canola oil and heat to 350 degrees F.
Working in batches, lower the bites into the oil 4 at a time using a slotted spoon.
Cook for 30 seconds on each side or until golden brown.
Place the fried bites back on the parchment-lined baking sheet then bake in the oven for 8 to 10 minutes.
Remove from the oven, garnish with cilantro and lime wedges.
Serve, and enjoy!
