Butter Chicken and Vegetable Fritters (Printable)
Creamy spiced chicken meets crisp vegetable fritters in this indulgent Indian-inspired pairing.
# What You Need:
→ Butter Chicken
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons garam masala
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 teaspoon chili powder
08 - 1 teaspoon turmeric
09 - 1 teaspoon salt
10 - 3 tablespoons unsalted butter
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 2 teaspoons fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 1/2 cup heavy cream
16 - 1 tablespoon sugar
17 - Fresh coriander, chopped for garnish
→ Vegetable Fritters
18 - 1 medium zucchini, grated and squeezed dry
19 - 1 medium carrot, grated
20 - 1 small potato, peeled and grated
21 - 2 spring onions, finely sliced
22 - 1/2 cup frozen peas, thawed
23 - 2 tablespoons fresh coriander, chopped
24 - 1 teaspoon ground cumin
25 - 1 teaspoon ground coriander
26 - 1/2 teaspoon chili flakes
27 - 2 large eggs
28 - 2/3 cup plain flour
29 - 1/2 teaspoon salt
30 - 1/4 teaspoon black pepper
31 - Vegetable oil for frying
# Steps:
01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes to develop flavors.
02 - Melt 2 tablespoons butter in a large pan over medium heat. Add chopped onion and sauté until golden brown, approximately 6 minutes. Add minced garlic and grated ginger, cooking for 1 additional minute until fragrant.
03 - Stir crushed tomatoes into the onion mixture and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens considerably.
04 - While sauce simmers, heat 1 tablespoon butter in a separate pan over medium-high heat. Remove chicken from marinade and sear until lightly browned on all sides. Transfer chicken and any accumulated juices to the tomato sauce.
05 - Simmer chicken in sauce gently for 15 minutes, stirring occasionally. Pour in heavy cream and add sugar. Continue simmering for 5 more minutes until sauce reaches desired consistency. Adjust seasoning to taste and keep warm.
06 - Combine grated zucchini, carrot, potato, spring onions, peas, coriander, cumin, ground coriander, and chili flakes in a large bowl.
07 - Beat eggs in a separate bowl and add to vegetable mixture. Sprinkle flour, salt, and pepper over the mixture. Fold together until just combined, being careful not to overmix.
08 - Heat vegetable oil to approximately 1/2 inch depth in a large skillet over medium heat. Drop heaped tablespoons of batter into hot oil, flattening gently with the back of the spoon. Cook for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.
09 - Spoon butter chicken into serving bowls or onto plates. Garnish generously with chopped fresh coriander. Arrange hot vegetable fritters alongside the chicken.
# Expert Hints:
01 -
- The creamy sauce clings to every bite of tender chicken while the fritters add the perfect crispy contrast
- It looks impressive but comes together in under an hour and a half
02 -
- Squeezing every drop of moisture from the grated zucchini is the secret to fritters that crisp up instead of turning soggy
- Don't rush the onion stage in the sauce, deeply browned onions create the rich base that makes restaurant curry taste so good
03 -
- Room temperature cream prevents it from separating when you add it to the hot sauce
- Letting the marinated chicken come to room temperature before searing helps it brown more evenly