Butter Chicken and Vegetable Fritters (Printable)

Creamy spiced chicken with crisp veggie fritters for a satisfying twist on comfort.

# What goes in:

→ 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

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

# Expert Advice:

01 -
  • The creamy, deeply spiced butter chicken sauce gets even better after a day in the fridge, making it excellent for leftovers
  • Vegetable fritters come together in minutes and use up whatever veggies you have lurking in your crisper drawer
  • That hot and cold, creamy and crispy combination makes every bite feel like a restaurant meal at home
02 -
  • Press the grated vegetables firmly between paper towels before mixing into the batter, otherwise your fritters will turn out soggy instead of crispy
  • Butter chicken sauce tastes markedly better if made ahead and allowed to sit, as the spices need time to meld and mellow
  • The fritter batter should be thick enough to hold its shape when dropped into the hot oil, not runny like pancake batter
03 -
  • Grilling or broiling the marinated chicken before adding it to the sauce adds a smoky depth that really elevates the final dish
  • A splash of lime juice right before serving brightens the entire meal and cuts through the richness of both components

Return