Butter Chicken and Vegetable Fritters (Printer-Friendly)
Creamy spiced chicken served with crisp golden vegetable fritters for a comforting meal.
# What You'll Need:
→ Butter Chicken Marinade
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 1/2 tsp ground cumin
06 - 1 1/2 tsp ground coriander
07 - 1 tsp chili powder
08 - 1 tsp garam masala
09 - 1 tsp salt
→ Butter Chicken Sauce
10 - 3 tbsp unsalted butter
11 - 1 medium onion, finely chopped
12 - 14 oz canned crushed tomatoes
13 - 1/2 cup heavy cream
14 - 1 tbsp 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 - 1/2 cup frozen peas, thawed
20 - 1/2 cup corn kernels
21 - 2 eggs
22 - 3/4 cup all-purpose flour
23 - 1/4 cup chickpea flour
24 - 1/4 tsp turmeric powder
25 - 1/2 tsp ground cumin
26 - 1/2 tsp chili powder
27 - 1 tsp salt
28 - 1/4 tsp black pepper
29 - 1/2 tsp baking powder
30 - Oil for frying
# How-To Steps:
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 tbsp butter in a large skillet over medium heat. Sauté onions until golden, approximately 5 minutes.
03 - Add marinated chicken to the skillet, reserving excess marinade. Cook until lightly browned, 6 to 7 minutes.
04 - Pour in crushed tomatoes, reserved marinade, and sugar. Simmer for 10 minutes.
05 - Stir in heavy cream and remaining 1 tbsp butter. Cook 5 to 7 minutes until sauce thickens and chicken is fully cooked. Adjust seasoning. Garnish with cilantro.
06 - Combine grated zucchini, carrot, onion, peas, corn, eggs, flours, turmeric, cumin, chili powder, salt, pepper, and baking powder in a large bowl. Mix until thick batter forms.
07 - Heat oil in a large skillet over medium heat. Drop heaping tablespoons of batter, flattening slightly. Fry 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
08 - Serve butter chicken hot alongside freshly made vegetable fritters.
# Expert Advice:
01 -
- The contrast between silky butter chicken and crispy fritters creates the most satisfying texture combination
- You get two completely different cooking techniques in one meal but they somehow belong together
02 -
- Squeezing excess moisture from the grated vegetables before mixing prevents soggy fritters
- The sauce thickens as it cools so stop cooking slightly earlier than you think is necessary
03 -
- Grilling or broiling the marinated chicken before adding it to the sauce adds a smoky depth that transforms the dish
- Let the fritter batter rest for 10 minutes before frying so the flour can hydrate fully