Butter Chicken and Vegetable Fritters (Printable)

Tender spiced chicken in creamy tomato sauce served alongside crispy vegetable fritters packed with zucchini, carrot, and potato.

# What You Need:

→ For the Butter Chicken

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→ For the Vegetable Fritters

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# How to Make It:

01 - Whisk yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces, toss thoroughly to coat. Cover and refrigerate for 30 minutes.

02 - Melt 2 tbsp butter in a large pan over medium heat. Sauté onion until golden, approximately 6 minutes. Add garlic and ginger, cook for 1 minute.

03 - Stir in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally until sauce thickens.

04 - Heat 1 tbsp butter in another pan over medium-high heat. Add marinated chicken pieces and sear until lightly browned on all sides, about 3-4 minutes. Transfer chicken and juices to the tomato sauce.

05 - Simmer chicken in sauce gently for 15 minutes. Add heavy cream and sugar, continue simmering for 5 minutes. Adjust seasoning to taste. Keep warm.

06 - In a large bowl, combine grated zucchini, carrot, potato, spring onions, peas, coriander, cumin, ground coriander, and chili flakes.

07 - Beat eggs in separate bowl and add to vegetables. Sprinkle flour, salt, and pepper over mixture. Fold until just combined, do not overmix.

08 - Heat 1/2 inch vegetable oil in large skillet over medium heat. Drop heaped tablespoons of batter into pan, flatten gently. Cook 2-3 minutes per side until golden brown and crisp. Drain on paper towels.

09 - Ladle butter chicken into serving bowls. Garnish with fresh coriander. Arrange vegetable fritters alongside. Serve immediately while hot.

# Expert Tips:

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The sauce strikes that perfect balance between rich comfort food and bright warming spices, nothing about it feels heavy or one note
Those fritters are the secret weapon, crispy outside and tender inside, they somehow make the whole meal feel complete without needing rice or bread

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Squeezing every last drop of moisture out of the grated vegetables is what makes these fritters crispy instead of mushy, do not rush this step or you will regret it
The sauce will continue to thicken as it stands, so if it looks slightly too thin when you add the cream, that is actually perfect

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If your sauce splits after adding the cream, whisk vigorously off the heat and it will usually come back together
Keep the fried fritters warm in a low oven while you finish the batch so everyone can eat together

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