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Restaurants›4th Spot Kitchen & Bar›Butter Chicken Poutine Recipe

Butter Chicken Poutine Recipe

Inspired by 4th Spot Kitchen & Bar

Time1h

Serves4

hand cut kennebec fries, quebec cheese curds, topped with crispy fried chicken bites, butter chicken sauce, cilantro, pickled red onion with a yogurt drizzle

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Ingredients

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Fries

4 cups Kennebec potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Butter Chicken Sauce

2 tbs Butter

1 medium Onion, diced

4 cloves Garlic, minced

1 tbs Ginger, grated

1 cup Tomato puree

1 cup Heavy cream

2 tbs Garam masala

1 tbs Cilantro, chopped

1 tsp Celtic sea salt

Chicken Bites

1 lb Chicken breast, cubed

1 cup Flour

2 large Eggs

1 cup Breadcrumbs

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

2 cups Vegetable oil for frying

Toppings

2 cups Quebec cheese curds

1 cup Pickled red onion

1 cup Yogurt

1 tbs Cilantro, for garnish

Method

Fries Preparation

Prepare the Fries

Cut the Kennebec potatoes into thick fries. Rinse them in cold water to remove excess starch. Pat them dry with a towel.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Butter Chicken Sauce and Chicken Bites

Cook the Butter Chicken Sauce

In a saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic and ginger, cooking for an additional minute. Add the tomato puree, heavy cream, garam masala, and salt. Simmer for 10-15 minutes.

Prepare Chicken Bites

Set up a breading station with flour, beaten eggs, and breadcrumbs. Season the flour with salt and pepper. Dip each chicken cube in flour, then eggs, and finally breadcrumbs. Heat vegetable oil in a frying pan. Fry the chicken until golden and cooked through, about 5-7 minutes. Drain on paper towels.

Assembly

Assemble the Poutine

On a serving plate, layer the fries, followed by the fried chicken bites. Drizzle the butter chicken sauce over the top. Add the cheese curds, pickled red onion, and a yogurt drizzle. Garnish with cilantro before serving.