Butter Chicken with Vegetable Fritters (Printable)

Creamy spiced chicken meets crisp golden vegetable fritters in this satisfying Indian-inspired meal.

# What You'll Need:

→ For the Butter Chicken

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
02 - 2/3 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons garam masala
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground coriander
07 - 1 teaspoon chili powder
08 - 1 teaspoon ground turmeric
09 - 1 1/2 teaspoons salt
10 - 2 tablespoons vegetable oil
11 - 1.8 ounces unsalted butter
12 - 1 large onion, finely chopped
13 - 4 garlic cloves, minced
14 - 2 tablespoons fresh ginger, grated
15 - 14 ounces canned crushed tomatoes
16 - 3/4 cup heavy cream
17 - 1 tablespoon sugar
18 - Fresh cilantro, chopped for garnish

→ For the Vegetable Fritters

19 - 2 medium carrots, grated
20 - 1 medium zucchini, grated and squeezed dry
21 - 3.5 ounces frozen peas, thawed
22 - 1 small red onion, finely diced
23 - 3/4 cup chickpea flour (besan)
24 - 2 tablespoons all-purpose flour
25 - 1 teaspoon baking powder
26 - 1 teaspoon ground cumin
27 - 1 teaspoon ground coriander
28 - 1/2 teaspoon chili flakes
29 - 1 teaspoon salt
30 - 2 large eggs
31 - Vegetable oil, for frying

# How to Make It:

01 - In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes up to 4 hours for deeper flavor.
02 - In a large bowl, mix grated carrots, zucchini squeezed of excess moisture, peas, and red onion. Add chickpea flour, all-purpose flour, baking powder, cumin, coriander, chili flakes, and salt. Stir in eggs and mix until well combined. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and nearly cooked through, about 5 to 6 minutes. Remove chicken and set aside.
04 - In the same pan, add butter. Sauté onion for 3 to 4 minutes until soft, then add garlic and ginger, cooking for 1 minute. Stir in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
05 - Return chicken to the pan, add heavy cream, and simmer gently for 10 to 12 minutes until chicken is cooked through and sauce is thickened. Adjust salt to taste.
06 - Heat 1/2 inch vegetable oil in a large frying pan over medium heat. Drop spoonfuls of fritter batter into the hot oil, flattening slightly. Fry 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
07 - Spoon butter chicken onto plates, garnish with fresh cilantro, and serve with warm vegetable fritters on the side.

# Expert Advice:

01 -
  • The contrast between silky smooth curry and the crunch of fritters makes every bite exciting
  • You get protein and vegetables in one gorgeous meal that feels indulgent but balanced
  • The fritters act like edible spoons, perfect for scooping up that rich sauce
02 -
  • Dry your vegetables thoroughly before mixing into the batter or the fritters will steam instead of fry
  • Do not let the sauce come to a rolling boil after adding the cream or it might separate
  • The fritters are best served immediately but can be reheated in a hot oven to recrisp
03 -
  • Crush dried fenugreek leaves between your palms before sprinkling into the sauce for an authentic flavor boost
  • Use a cookie scoop to get evenly sized fritters that cook at the same rate

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