Butter Chicken and Vegetable Fritters (Printable Version)
Tender spiced chicken in creamy sauce served with golden, crispy vegetable fritters for a satisfying Indian-inspired meal.
# What You Need:
→ For the Butter Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
02 - 2/3 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons garam masala
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground coriander
07 - 1 teaspoon chili powder
08 - 1 teaspoon ground turmeric
09 - 1 1/2 teaspoons salt
10 - 2 tablespoons vegetable oil
11 - 1.8 ounces unsalted butter
12 - 1 large onion, finely chopped
13 - 4 garlic cloves, minced
14 - 2 tablespoons fresh ginger, grated
15 - 14 ounces canned crushed tomatoes
16 - 3/4 cup heavy cream
17 - 1 tablespoon sugar
18 - Fresh cilantro, chopped for garnish
→ For the Vegetable Fritters
19 - 2 medium carrots, grated
20 - 1 medium zucchini, grated and squeezed dry
21 - 3.5 ounces frozen peas, thawed
22 - 1 small red onion, finely diced
23 - 2/3 cup chickpea flour (besan)
24 - 2 tablespoons all-purpose flour
25 - 1 teaspoon baking powder
26 - 1 teaspoon ground cumin
27 - 1 teaspoon ground coriander
28 - 1/2 teaspoon chili flakes
29 - 1 teaspoon salt
30 - 2 large eggs
31 - Vegetable oil, for frying
# How to Make It:
01 - In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes. For deeper flavor development, refrigerate up to 4 hours.
02 - In a large bowl, mix grated carrots, zucchini (squeezed to remove excess moisture), peas, and red onion. Add chickpea flour, all-purpose flour, baking powder, cumin, coriander, chili flakes, and salt. Stir in eggs and mix until well combined. Set aside while preparing chicken.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook until browned on all sides and nearly cooked through, approximately 5 to 6 minutes. Remove chicken from pan and set aside.
04 - In the same pan, add butter. Sauté onion for 3 to 4 minutes until soft and translucent. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally to prevent sticking.
05 - Return browned chicken to the pan. Pour in heavy cream and stir gently to incorporate. Simmer over low heat for 10 to 12 minutes until chicken is fully cooked through and sauce has thickened to desired consistency. Adjust seasoning with salt to taste.
06 - Heat 1/2 inch vegetable oil in a large frying pan over medium heat. Drop spoonfuls of fritter batter into hot oil, flattening slightly with the back of the spoon. Fry for 2 to 3 minutes per side until golden brown and crisp. Transfer to paper towels to drain excess oil.
07 - Spoon butter chicken onto serving plates. Garnish generously with chopped fresh cilantro. Arrange warm vegetable fritters alongside the chicken. Serve immediately while fritters remain crisp.
# Expert Advice:
01 -
- The fritters add such satisfying crunch that balances the creamy sauce perfectly
- Leftovers somehow taste even better after the spices have had time to meld
02 -
- Squeezing excess moisture from the zucchini prevents soggy fritters that fall apart in the pan
- The sauce will continue thickening as it rests so dont reduce it too much on the stove
03 -
- Let the sauce rest for 5 minutes off the heat before serving to let the flavors fully develop
- Dont overcrowd the pan when frying fritters or the oil temperature will drop too much