Butter Chicken with Vegetable Fritters (Printable)
Creamy spiced chicken meets golden vegetable fritters for comforting Indian-inspired dining.
# What You'll Need:
→ 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
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
# How to Make It:
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 excess marinade, and cook until lightly browned, approximately 6–7 minutes.
03 - Add crushed tomatoes, reserved marinade, and sugar to the skillet. 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 fully cooked. Adjust seasoning to taste. Garnish with fresh cilantro.
04 - Combine grated zucchini, carrot, onion, peas, corn, eggs, all-purpose flour, chickpea flour, 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 2–3 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 for a complete meal.
# Expert Advice:
01 -
- The creamy curry sauce is exactly rich enough without feeling heavy, thanks to the yogurt base
- These vegetable fritters are secretly addictive and use up whatever vegetables are sitting in your crisper drawer
- Something magical happens when you dip a crispy fritter into that spiced sauce
02 -
- The yogurt marinade needs time to work, so plan ahead and do not skip the resting period
- Vegetable fritters can turn soggy if your oil is not hot enough, so test with a small dollop first
- The sauce will continue thickening as it stands, so remove from heat when it is slightly thinner than you want
03 -
- Grate the zucchini and carrot ahead of time and squeeze out excess moisture for crispier fritters
- Warm your serving bowls before plating, which keeps the butter chicken hot longer