Butter Chicken and Vegetable Fritters (Print)
Tender spiced chicken in creamy sauce served with crisp golden vegetable fritters for a satisfying Indian-inspired meal.
# 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 1/2 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 - 2/3 cup 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 - 1/2 tsp chili flakes
29 - 1 tsp salt
30 - 2 large eggs
31 - Vegetable oil for frying
# How to Make:
01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a large bowl. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Mix grated carrots, zucchini (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 while preparing chicken.
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 to develop flavors.
05 - Return chicken to the pan and pour in heavy cream. Simmer gently for 10 to 12 minutes until chicken is fully cooked and sauce has thickened. Taste and adjust salt seasoning as needed.
06 - Heat vegetable oil to approximately 1/2 inch depth 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. Drain on paper towels.
07 - Spoon butter chicken onto serving plates and garnish generously with fresh chopped cilantro. Arrange warm vegetable fritters alongside the chicken. Serve immediately while hot.
# Expert Advice:
01 -
- The contrast between velvety spiced chicken and crispy fritters creates the most satisfying texture combination
- You get that restaurant quality butter chicken without needing a tandoor or hours of preparation
- The fritters use up whatever vegetables you have lurking in your crisper drawer
02 -
- The fritter batter needs to rest for at least 10 minutes, or the baking powder wont activate properly
- If your butter chicken sauce separates, whisk in a tiny bit more cream off the heat
- Medium heat is your friend for frying fritters, too hot and theyll burn before cooking through
03 -
- Crush dried fenugreek leaves between your palms before sprinkling them into the sauce for an authentic flavor boost
- Let the fritters drain on a wire rack instead of paper towels to keep both sides crispy