Butter Chicken on Poutine

Butter Chicken on Poutine

The fusion dish nobody asked for, everybody needed, and you’ll be making this weekend.

Brooke1999Brooke1999
Cook1 hr 30 min
Total1 hr 30 min
Servings4
Difficultymedium

Ingredients

  • 1.1 lbboneless chicken thighs, cut into bite-sized pieces
  • 1 cupfull-fat yogurt
  • 2 tspKashmiri red chili powder, (for color and mild heat)
  • 1 tspTurmeric
  • 1 tspGaram Masala
  • 1 tbspGinger Garlic Paste
  • Salt, to taste
  • 3 tbspUnsalted Butter
  • 1 tbspneutral oil
  • 1large onion, finely chopped
  • 4Garlic, minced
  • 1 inch pieceGinger, grated
  • 2 tspGaram Masala
  • 1 tspcumin
  • 0.5 tspcoriander
  • 0.25 tspcardamom
  • 1 can (400g)Crushed Tomatoes
  • 1 tbspTomato Paste
  • 1 tspSugar
  • 0.75 cupHeavy Cream
  • Salt, to taste
  • Fresh Cilantro, to finish
  • 4Russet Potato, cut into thick batons
  • Neutral oil, for frying
  • Salt
  • fresh cheese curds, generous handful
  • cream or small dollop yogurt, A drizzle of
  • Fresh Cilantro, torn
  • Kashmiri chili, A dusting of, for color
  • crispy fried shallots, for texture (Optional)

Instructions

  1. 1

    Marinate the chicken for at least 30 minutes (overnight is better). Sear or broil until slightly charred at the edges. Set aside.

  2. 2

    In a heavy pan, melt butter with oil over medium heat. Cook onion until golden and soft, about 10–12 minutes. Add garlic and ginger; cook 2 minutes more.

  3. 3

    Add all spices and stir for 60 seconds until fragrant. Add crushed tomatoes, tomato paste, and sugar. Simmer uncovered for 15 minutes until the sauce deepens in color and flavor.

  4. 4

    Blend the sauce until smooth (immersion blender works perfectly). Return to pan, add chicken, and simmer 10 minutes. Stir in cream. Taste. Adjust salt. Add a pinch more garam masala if your soul demands it.

  5. 5

    Soak cut potatoes in cold water 30 minutes. Drain and dry thoroughly.

  6. 6

    First fry at 325°F (160°C) for 5–6 minutes until pale and cooked through. Drain, cool completely.

  7. 7

    Second fry at 375°F (190°C) for 3–4 minutes until deeply golden and shatteringly crisp. Salt immediately.

  8. 8

    (Alternatively: toss in oil and roast at 230°C/450°F, flipping once, for 35–40 minutes. Less traditional, still excellent.)

  9. 9

    Layer crispy fries in a deep bowl or plate. Scatter a generous handful of fresh cheese curds over the top — the fresher, the squeakier, the better. Ladle hot butter chicken (with plenty of that sauce) over everything. The heat will begin to soften the curds at the edges while leaving the centers intact.

  10. 10

    Eat immediately. Do not pace yourself.