Chicken Tikka Masala Rice Bites Recipe

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!