Butter Chicken and Vegetable Fritters (Printable Version)

Tender, aromatic chicken in creamy sauce served with crisp vegetable fritters.

# What You’ll Need:

→ For the Butter Chicken

01 - 1.1 pounds 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 ounces canned crushed tomatoes
13 - ½ cup heavy cream
14 - 1 tablespoon 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 (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

# Directions:

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 30 minutes to 2 hours.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Sauté onions until golden, about 5 minutes. Add marinated chicken, reserving any excess marinade. Cook until lightly browned, 6 to 7 minutes.
03 - Stir in crushed tomatoes, reserved marinade, and sugar. Simmer for 10 minutes. Add heavy cream and remaining 1 tablespoon butter. Cook 5 to 7 minutes more until sauce thickens and chicken is cooked through. Season with salt to taste and garnish with cilantro.
04 - Combine grated zucchini, carrot, onion, peas, corn, eggs, both flours, turmeric, cumin, chili powder, salt, pepper, and baking powder in a large bowl. 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 for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
06 - Serve butter chicken hot alongside freshly made vegetable fritters. Pair with steamed rice or naan bread for a complete meal.

# Top Tips:

01 -
  • The crispy fritters create the perfect texture contrast against velvety butter chicken sauce
  • You get that restaurant quality Indian comfort food without needing a tandoor or hours of prep
  • The fritters use up whatever vegetables are languishing in your crisper drawer
  • Leftovers pack beautifully for lunch the next day
02 -
  • Squeeze as much liquid as possible from the grated zucchini before mixing into the batter or your fritters will be soggy inside
  • The fritters can be made ahead and kept warm in a 200°F oven while you finish the chicken
  • If the chicken sauce is too acidic after adding tomatoes, let it simmer a few minutes longer before adding cream
  • These reheat surprisingly well in the oven, never the microwave
03 -
  • Use a splatter guard when frying the fritters, the oil will pop as moisture evaporates from the vegetables
  • Let the finished fritters drain on a wire rack over paper towels instead of directly on paper to keep both sides crispy

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