Butter Chicken and Vegetable Fritters (Printable)
Creamy spiced chicken meets crisp vegetable fritters in this indulgent Indian-inspired pairing.
# What You Need:
→ For the Butter Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons garam masala
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon chili powder
08 - 1 teaspoon turmeric
09 - 1 teaspoon salt
10 - 3 tablespoons unsalted butter
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 2 teaspoons fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 1/2 cup heavy cream
16 - 1 tablespoon sugar
17 - Fresh coriander, chopped (for garnish)
→ For the Vegetable Fritters
18 - 1 medium zucchini, grated and squeezed dry
19 - 1 medium carrot, grated
20 - 1 small potato, peeled and grated
21 - 2 spring onions, finely sliced
22 - 2 ounces frozen peas, thawed
23 - 2 tablespoons fresh coriander, chopped
24 - 1 teaspoon ground cumin
25 - 1 teaspoon ground coriander
26 - 1/2 teaspoon chili flakes (optional)
27 - 2 large eggs
28 - 2/3 cup plain flour
29 - 1/2 teaspoon salt
30 - 1/4 teaspoon black pepper
31 - Vegetable oil, for frying
# How To Make It:
01 - In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
02 - Melt 2 tablespoons butter in a large pan over medium heat. Add chopped onion and sauté until golden brown, approximately 6 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens and develops a rich consistency.
04 - While sauce simmers, heat 1 tablespoon butter in another pan over medium-high heat. Add marinated chicken pieces and sear until lightly browned on all sides. The chicken does not need to be fully cooked through at this stage.
05 - Transfer seared chicken and any accumulated juices to the tomato sauce. Simmer gently for 15 minutes, stirring occasionally to prevent sticking. The chicken should be cooked through and tender.
06 - Add heavy cream and sugar to the sauce. Simmer for an additional 5 minutes until the sauce achieves a creamy, velvety texture. Adjust seasoning with salt to taste. Keep warm over low heat.
07 - In a large bowl, combine grated zucchini, carrot, potato, spring onions, thawed peas, chopped coriander, ground cumin, ground coriander, and chili flakes if using. Mix well to distribute evenly.
08 - In a separate bowl, beat the eggs thoroughly. Pour over the vegetable mixture. Sprinkle in flour, salt, and black pepper. Mix until just combined, taking care not to overwork the batter.
09 - Heat vegetable oil to a depth of 1/2 inch in a large skillet over medium heat. Drop heaped tablespoons of batter into the hot oil, flattening gently with the back of the spoon. Cook for 2-3 minutes per side until golden brown and crisp. Transfer to paper towels to drain excess oil.
10 - Spoon butter chicken into serving bowls or plates. Garnish generously with fresh chopped coriander. Arrange warm vegetable fritters alongside the chicken. Serve immediately while hot.
# Expert Tips:
01 -
- The rich, velvety sauce comes together with pantry spices you probably already have
- Fritters add crunch without needing any fancy equipment or technique
02 -
- Squeezing excess moisture from grated vegetables prevents soggy fritters
- Do not let the sauce boil furiously after adding cream or it may separate
03 -
- Marinate chicken up to 24 hours ahead for deeper flavor penetration
- Heat your serving bowls so the butter chicken stays piping hot