Butter Chicken and Vegetable Fritters (Printable)
Creamy spiced chicken pairs beautifully with crisp vegetable fritters for a satisfying Indian-inspired dinner.
# 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 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 ½ tsp ground cumin
06 - 1 ½ tsp ground coriander
07 - 1 tsp chili powder
08 - 1 tsp garam masala
09 - 1 tsp salt
10 - 3 tbsp unsalted butter
11 - 1 medium onion, finely chopped
12 - 14 oz canned crushed tomatoes
13 - ½ cup heavy cream
14 - 1 tbsp 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 tsp turmeric powder
25 - ½ tsp ground cumin
26 - ½ tsp chili powder
27 - 1 tsp salt
28 - ¼ tsp black pepper
29 - ½ tsp baking powder
30 - Oil for frying
# How-to Steps:
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 at least 30 minutes or up to 2 hours.
02 - Melt 2 tbsp 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, about 6-7 minutes.
03 - Add crushed tomatoes, reserved marinade, and sugar. Simmer for 10 minutes. Stir in heavy cream and remaining 1 tbsp butter. Cook for another 5-7 minutes until sauce thickens and chicken is cooked through. Adjust salt to taste and garnish with fresh cilantro.
04 - In a large bowl, combine grated zucchini, carrot, onion, peas, corn, eggs, all-purpose flour, chickpea flour, turmeric, cumin, chili powder, salt, pepper, and baking powder. Mix until a thick batter forms.
05 - Heat oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the pan, flattening slightly. Fry 2-3 minutes per side until golden and crispy. Drain on paper towels.
06 - Serve butter chicken hot alongside freshly made vegetable fritters. Accompany with steamed rice or naan bread for a complete meal.
# Expert Pointers:
01 -
- The contrast between velvety curry and satisfyingly crisp fritters makes every bite interesting
- You get two distinct textures and flavors from one cooking session, perfect for when you cannot decide between comfort and crunch
02 -
- The fritter batter should feel thick and sticky, not runny, or they will fall apart in the hot oil
- Letting the chicken marinate even 15 minutes makes a noticeable difference in flavor penetration
03 -
- Press excess moisture from the grated vegetables using a clean kitchen towel before mixing the batter
- Let the oil come back to temperature between batches of fritters for consistent results