Butter Chicken and Vegetable Fritters (Printable View)

Creamy spiced chicken meets crisp veggie fritters in this satisfying Indian-inspired pairing.

# Ingredient List:

→ Butter Chicken

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -

→ Vegetable Fritters

18 -
19 -
20 -
21 -
22 -
23 -
24 -
25 -
26 -
27 -
28 -
29 -
30 -
31 -

# How to Make It:

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. Sauté onion until golden, approximately 6 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes until sauce thickens considerably, stirring occasionally to prevent sticking.
04 - Heat 1 tablespoon butter in a separate pan over medium-high heat. Add marinated chicken pieces and sear until lightly browned on all sides, about 3-4 minutes. Chicken need not be cooked through at this stage.
05 - Transfer seared chicken and accumulated juices to the tomato sauce. Simmer gently for 15 minutes, stirring occasionally to ensure even cooking.
06 - Add heavy cream and sugar to the sauce. Simmer for 5 additional minutes until slightly thickened. Adjust seasoning to taste and keep warm.
07 - In a large bowl, mix zucchini, carrot, potato, spring onions, peas, coriander, cumin, ground coriander, and chili flakes until evenly distributed.
08 - Beat eggs in a separate bowl and add to vegetable mixture. Sprinkle flour, salt, and pepper over the top. Mix until just combined, being careful not to overmix.
09 - Heat 1/2 inch vegetable oil in a large skillet over medium heat. Drop heaped tablespoons of batter into hot oil, flattening gently with a spatula. Cook for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
10 - Spoon butter chicken into serving bowls or plates. Garnish generously with fresh chopped coriander. Accompany with hot vegetable fritters on the side.

# Expert Suggestions:

01 -
  • The creamy curry sauce balances perfectly with the crisp, salty fritters
  • Marinating the chicken overnight makes it incredibly tender and flavorful
  • These fritters use up vegetables that might otherwise go to waste
02 -
  • Squeezing every drop of water from the zucchini is the difference between soggy and spectacular fritters
  • Do not let the curry sauce boil vigorously after adding cream or it may separate
  • The fritter batter should be wet but not runny, adjust flour slightly if needed
03 -
  • Grating ginger and garlic instead of mincing releases more flavor into the sauce
  • Let your oil come back to temperature between batches of fritters for consistent results

Go Back