Entree: Canada – British Columbia Coast – Butter Chicken Poutine (French fries and cheese curds topped with creamy Indian-style butter chicken gravy and tender chicken)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) russet potatoes, cut into 1/2-inch (1.3 cm) fries
- 2 qts (1.9 L) vegetable oil for frying
- 8 oz (225 g) cheese curds
- 1 lb (454 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) garam masala (for marinade)
- 1 tsp (5 ml) kosher salt (for marinade)
- 1/2 tsp (2.5 ml) chili powder
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped (about 1 cup/150 g)
- 3 cloves garlic, minced (about 1 tbsp/9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 can 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 1/2 tsp (7.5 ml) garam masala (for sauce)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) dried fenugreek leaves (kasuri methi), optional
- 1 cup (240 ml) low-sodium chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Marinate the chicken: in a bowl combine yogurt, 1 tbsp garam masala, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp chili powder. Add the chicken pieces, toss to coat, cover and refrigerate for 30 minutes to 2 hours.
2. Prepare fries: rinse cut potatoes in cold water until water runs clear, pat dry. Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until pale and soft; remove and drain on paper towels. Increase oil to 375°F (191°C) and fry again until golden and crisp, 2–3 minutes. Drain and keep warm.
3. Make the butter chicken sauce: melt butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5–7 minutes. Add garlic and ginger and cook 1 minute more.
4. Add tomato paste and cook 1 minute, then stir in crushed tomatoes, 1 1/2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, and fenugreek if using. Simmer 8–10 minutes, then add chicken stock and bring to a gentle simmer.
5. Cook chicken: add marinated chicken pieces to the sauce, cover, and simmer until chicken is cooked through, about 12–15 minutes. Stir occasionally to prevent sticking.
6. Finish sauce: stir in heavy cream, adjust salt and pepper, and simmer 3–5 minutes. If the sauce is too thin for poutine, whisk in the cornstarch slurry and simmer until thickened.
7. Assemble poutine: divide hot fries among four plates or a communal platter. Scatter cheese curds evenly over fries. Spoon generous ladles of hot butter chicken and sauce over the fries and curds so the curds soften but remain slightly squeaky.
8. Garnish with chopped cilantro and serve immediately so fries remain crisp under the warm sauce.