Butter Chicken and Vegetable Fritters (Print View)
Creamy spiced chicken pairs with crispy vegetable fritters for a comforting Indian-inspired meal
# What You'll Need:
→ For the Butter Chicken
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 ½ teaspoons ground cumin
06 - 1 ½ teaspoons ground coriander
07 - 1 teaspoon chili powder
08 - 1 teaspoon garam masala
09 - 1 teaspoon salt
10 - 3 tablespoons unsalted butter
11 - 1 medium onion, finely chopped
12 - 14 oz canned crushed tomatoes
13 - ½ cup heavy cream
14 - 1 tablespoon sugar
15 - Fresh cilantro, chopped for garnish
→ For the Vegetable Fritters
16 - 1 medium zucchini, grated
17 - 1 large carrot, grated
18 - 1 small red onion, finely diced
19 - ½ cup frozen peas, thawed
20 - ½ cup corn kernels
21 - 2 eggs
22 - ¾ cup all-purpose flour
23 - ¼ cup chickpea flour
24 - ¼ teaspoon turmeric powder
25 - ½ teaspoon ground cumin
26 - ½ teaspoon chili powder
27 - 1 teaspoon salt
28 - ¼ teaspoon black pepper
29 - ½ teaspoon baking powder
30 - Oil for frying
# Step-by-Step Directions:
01 - Combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, chili powder, garam masala, and salt in a bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Sauté onions until golden, about 5 minutes. Add marinated chicken, reserving any leftover marinade, and cook until lightly browned, 6 to 7 minutes.
03 - Add crushed tomatoes, reserved marinade, and sugar. Simmer for 10 minutes. Stir in heavy cream and remaining 1 tablespoon butter. Cook 5 to 7 minutes until sauce thickens and chicken is cooked through. Adjust salt and garnish with cilantro.
04 - Combine grated zucchini, carrot, onion, peas, corn, eggs, all-purpose flour, chickpea flour, turmeric, cumin, chili powder, salt, pepper, and baking powder in a large bowl. Mix until thick batter forms.
05 - Heat oil in a large skillet over medium heat. Drop heaping tablespoons of batter into pan, flattening slightly. Fry 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
06 - Serve butter chicken hot alongside freshly made vegetable fritters.
# Expert Suggestions:
01 -
- The rich, creamy sauce balances perfectly with the light, crispy fritters
- Each bite delivers familiar comfort food flavors with an unexpected twist
02 -
- Squeezing excess water from grated vegetables keeps fritters from getting soggy
- Letting the chicken rest in marinade at least 30 minutes makes a noticeable difference in tenderness
03 -
- Grilling or broiling the marinated chicken first adds a smoky depth to the sauce
- Letting the fritter batter rest 10 minutes before frying improves texture