Butter Chicken and Vegetable Fritters (Printable)
Creamy, aromatic spiced chicken served with crisp golden vegetable fritters for a hearty Indian-inspired meal.
# What You'll 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 - 2.8 ounces 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 Steps:
01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a large bowl. Add chicken pieces, 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 and mix until completely 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 to 6 minutes. Remove chicken from pan and set aside.
04 - Add butter to the same pan. Sauté onion for 3 to 4 minutes until softened, then 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, add heavy cream, and simmer gently for 10 to 12 minutes until chicken is fully cooked through and sauce has thickened. Adjust 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 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.
07 - Spoon butter chicken onto plates, garnish generously with fresh chopped cilantro, and serve alongside warm vegetable fritters.
# Expert Advice:
01 -
- The contrast between silky curry and crisp fritters makes every bite interesting
- Marinating the chicken ahead means most of the work happens before you even turn on the stove
- The fritters use up whatever vegetables are languishing in your crisper drawer
02 -
- The fritter batter needs to rest briefly after mixing so the flour can fully hydrate and prevent gritty spots
- Do not let the sauce come to a rolling boil after adding cream or it will separate into an oily, unappealing mess
- Fritters can be kept warm in a 200°F oven while you finish frying the rest of the batch
03 -
- A pinch of fenugreek leaves called kasuri methi adds an authentic restaurant flavor you cannot get from any other spice
- Crowding the pan when searing chicken will steam it instead of browning it, so work in batches if necessary