Goodness of Mushrooms


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Butter Chicken Bites

Serves: Makes ± 24 balls, depending on sizePrep time: 50 minutesCook time: 40 minutes


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
1 punnet 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 halfway 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 a paper towel.
  • Serve straight away with raita dipping sauce and wedges of lemon.