Butter Chicken and Vegetable Fritters (Printable)
Creamy spiced chicken meets crispy vegetable fritters in this comforting Indian-inspired dish perfect for family dinners.
# 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, fresh or frozen
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 - Whisk together yogurt, lemon juice, ginger-garlic paste, cumin, coriander, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor absorption.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onions and sauté until golden brown and fragrant, approximately 5 minutes. Stir occasionally to prevent burning.
03 - Add marinated chicken pieces to the skillet, reserving any excess marinade. Cook until lightly browned on all sides, about 6-7 minutes. The chicken should develop a nice sear while remaining partially undercooked.
04 - Pour in crushed tomatoes, reserved marinade, and sugar. Reduce heat to low and simmer for 10 minutes, allowing flavors to meld. Stir in heavy cream and remaining 1 tablespoon butter. Continue cooking for 5-7 minutes until sauce thickens and chicken is fully cooked through. Adjust seasoning as needed.
05 - Combine grated zucchini, carrot, diced onion, peas, corn, eggs, all-purpose flour, chickpea flour, turmeric, cumin, chili powder, salt, pepper, and baking powder in a large bowl. Mix thoroughly until a thick, cohesive batter forms.
06 - Heat approximately ½ inch of oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the pan, flattening slightly with the back of a spoon. Fry for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Spoon hot butter chicken onto plates and garnish with chopped fresh cilantro. Arrange vegetable fritters alongside. Serve immediately while fritters remain crisp.
# Expert Suggestions:
01 -
- The contrast between creamy, spiced chicken and crunchy, golden fritters keeps every bite interesting
- Marinating the chicken in yogurt makes it impossibly tender while building layers of flavor
02 -
- Squeezing excess moisture from your grated vegetables prevents soggy fritters that fall apart in the pan
- Let the butter chicken sauce rest off the heat for five minutes before serving so it thickens naturally
03 -
- Grilling or broiling the marinated chicken first adds smoky depth that takes this dish to another level
- Leftover fritters reheat surprisingly well in a toaster oven, staying crispy instead of soggy