Butter Chicken Vegetable Fritters (Print Version)
Creamy spiced chicken served with crisp, golden vegetable fritters for a satisfying Indian-inspired meal.
# What You Need:
→ 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 - 1.5 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
→ 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
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 Make It:
01 - Combine Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, turmeric, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
02 - Mix grated carrots, squeezed zucchini, thawed peas, and diced red onion in a large bowl. Add chickpea flour, all-purpose flour, baking powder, ground cumin, ground coriander, chili flakes, and salt. Crack in eggs and stir until fully combined. Set aside while preparing chicken.
03 - Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and add to hot pan. Cook for 5 to 6 minutes until browned on all sides and nearly cooked through. Transfer chicken to a plate and set aside.
04 - Add butter to the same skillet. Sauté chopped onion for 3 to 4 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Pour in crushed tomatoes and sugar, stirring well. Simmer for 10 minutes, stirring occasionally to prevent sticking.
05 - Return browned chicken to the skillet. Pour in heavy cream and stir gently to incorporate. Reduce heat to medium-low and simmer for 10 to 12 minutes until chicken is fully cooked through and sauce has thickened to a creamy consistency. Taste and adjust salt as needed.
06 - Pour vegetable oil to a depth of 1/2 inch in a large frying pan. Heat over medium heat until shimmering. Drop rounded 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. Transfer to paper towels to drain excess oil.
07 - Spoon creamy butter chicken onto serving plates. Generously sprinkle with chopped fresh cilantro. Arrange warm vegetable fritters alongside the chicken. Serve immediately while fritters remain crisp.
# Expert Hints:
01 -
- The yogurt marinade makes the chicken impossibly tender, like it spent hours at a spa treatment
- Those fritters are the kind of thing youll find yourself eating standing up at the counter
- The whole meal comes together faster than delivery would arrive
02 -
- Do not skip the step of squeezing moisture from the zucchini unless you want sad, floppy pancakes instead of crisp fritters
- Keep the fritters warm in a 200 degree oven while you finish frying the rest, cold fritters are a tragedy
03 -
- A pinch of fenugreek leaves, called kasuri methi, rubbed between your palms before adding to the sauce will make your kitchen smell like an Indian restaurant
- Use a paper towel to blot just the top surface of fried fritters, not the crispy bottoms