Butter Chicken and Vegetable Fritters (Printable Version)
Tender spiced chicken in creamy sauce served alongside crispy golden vegetable fritters.
# What You Need:
→ 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
→ 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 large eggs
22 - ¾ cup all-purpose flour
23 - ¼ cup chickpea flour (besan)
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
# Method:
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 turn to coat completely. Cover and refrigerate for 30 minutes to 2 hours.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Sauté chopped onions until golden brown, approximately 5 minutes. Add marinated chicken, reserving any excess marinade in the bowl. Cook until chicken develops a light brown sear, 6 to 7 minutes.
03 - Pour crushed tomatoes, reserved marinade, and sugar into the skillet. Reduce heat and simmer uncovered for 10 minutes. Stir in heavy cream and remaining 1 tablespoon butter. Continue cooking 5 to 7 minutes until sauce thickens and chicken reaches an internal temperature of 165°F. Season with additional salt if needed. Garnish with chopped 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 thoroughly until a thick, cohesive batter forms.
05 - Heat ½ inch oil in a large skillet over medium heat until shimmering. Drop heaping tablespoons of batter into hot oil, flatten gently with a spatula. Fry 2 to 3 minutes per side until deep golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.
06 - Transfer butter chicken to a serving bowl. Arrange warm vegetable fritters on a platter alongside. Serve immediately while hot, accompanied by steamed basmati rice or naan bread if desired.
# Expert Tricks:
01 -
- The contrast between silky sauce and crunch is everything you didnt know you needed
- Fritters use up random veggies hanging out in your crisper drawer
02 -
- Squeeze as much liquid as possible from the grated zucchini or your fritters will be soggy
- Dont rush the onion step, those golden bits are where the flavor lives
- The sauce thickens as it stands, so dont reduce it too much
03 -
- Greek yogurt works in a pinch but the sauce will be slightly tangier
- Keep the oil temperature steady or fritters will be greasy