Butter Chicken and Vegetable Fritters (Printable Version)
Creamy spiced chicken meets crisp vegetable fritters in this comforting Indian-style meal perfect for dinner.
# What You Need:
→ For the Butter Chicken
01 - 1.3 lbs boneless skinless chicken thighs, cut into bite-size pieces
02 - 2/3 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp garam masala
05 - 1 tbsp ground cumin
06 - 1 tbsp ground coriander
07 - 1 tsp chili powder
08 - 1 tsp ground turmeric
09 - 1.5 tsp salt
10 - 2 tbsp vegetable oil
11 - 1.75 oz unsalted butter
12 - 1 large onion, finely chopped
13 - 4 garlic cloves, minced
14 - 2 tbsp fresh ginger, grated
15 - 14 oz canned crushed tomatoes
16 - 3/4 cup heavy cream
17 - 1 tbsp 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 oz frozen peas, thawed
22 - 1 small red onion, finely diced
23 - 2.8 oz chickpea flour (besan)
24 - 2 tbsp all-purpose flour
25 - 1 tsp baking powder
26 - 1 tsp ground cumin
27 - 1 tsp ground coriander
28 - 0.5 tsp chili flakes
29 - 1 tsp salt
30 - 2 large eggs
31 - Vegetable oil for frying
# How-To:
01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Mix grated carrots, zucchini with excess moisture squeezed out, peas, and red onion in a large bowl. Add chickpea flour, all-purpose flour, baking powder, cumin, coriander, chili flakes, and salt. Stir in eggs until well combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook until browned and nearly cooked through, approximately 5-6 minutes. Remove chicken from pan and set aside.
04 - Add butter to the same pan. Sauté onion for 3-4 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
05 - Return chicken to the pan and add heavy cream. Simmer gently for 10-12 minutes until chicken is fully cooked through and sauce has thickened. Adjust salt to taste.
06 - Heat vegetable oil to 1/2 inch depth in a large frying pan over medium heat. Drop spoonfuls of fritter batter into hot oil, flattening slightly. Fry for 2-3 minutes per side until golden brown and crisp. Drain on paper towels.
07 - Spoon butter chicken onto serving plates. Garnish generously with fresh chopped cilantro. Arrange warm vegetable fritters alongside.
# Expert Hints:
01 -
- The creamy sauce creates this addictive richness that makes you want to lick the plate clean
- Those fritters turn ordinary vegetables into something crispy and golden that even picky eaters devour
02 -
- Squeezing the moisture from zucchini is the absolute difference between crispy fritters and sad soggy patties
- Letting the chicken marinate overnight transforms this dish from good to absolutely unforgettable
03 -
- Crumble dried fenugreek leaves between your palms before sprinkling into the sauce for authentic flavor
- Let your fritter batter rest for 15 minutes before frying, it helps them hold together better