New** Butter Chicken Poutine Recipe
With cheese curds, Tender chicken in a rich sauce.
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Ingredients
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Chicken & Marinade
Butter Chicken Sauce
Poutine Base & Assembly
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch bite-sized pieces. In a bowl combine yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, kosher salt, black pepper, and lemon juice. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
Cook the marinated chicken
Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil (or 1 tbs butter). Remove excess marinade from chicken (shake off but don’t wipe) and add chicken pieces in a single layer. Cook 3–4 minutes per side until browned and just cooked through. Transfer chicken to a plate and set aside. You will finish simmering the chicken in the sauce.
Butter Chicken Sauce
- 3
Sauté aromatics and spices
In the same skillet, lower heat to medium and add 2 tablespoons unsalted butter. Add the finely chopped onion and sauté 6–8 minutes until soft and translucent. Add 2 teaspoons minced garlic and 1 teaspoon grated ginger and cook 30–45 seconds until fragrant. Stir in ground cumin, ground coriander, garam masala, turmeric, and paprika and cook 1 minute to bloom the spices.
- 4
Build the tomato base
Add 2 tablespoons tomato paste and cook 1–2 minutes, stirring to caramelize slightly. Pour in the crushed tomatoes and 1/2 cup water or low-sodium chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook 8–10 minutes to reduce and concentrate flavors.
- 5
Finish the sauce
Reduce heat to low and stir in 1/2 cup heavy cream, the remaining 1 tablespoon butter, 1 teaspoon salt, and 1/2 teaspoon sugar if using. Return the cooked chicken pieces to the sauce, submerge them, and simmer gently 5–7 minutes so the chicken absorbs the sauce flavors and reaches 165°F (74°C) internal temperature. Taste and adjust seasoning.
Poutine Base & Assembly
- 6
Prepare fries
If using frozen fries, cook according to package directions until very crisp (baking or frying). If using fresh-cut fries, pat potato sticks dry, heat neutral oil in a deep pan to 350°F (175°C) and fry in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels and season lightly with salt.
- 7
Warm the sauce and curds
Keep the butter chicken sauce warm over low heat. If you prefer a smoother gravy texture for the poutine, you can thin the sauce with up to 1/4 cup additional warm water or broth. Ensure cheese curds are at room temperature (cold curds won’t melt as well).
- 8
Assemble the poutine
Divide crispy fries among 4 shallow plates or 2 large serving bowls (serves 2–4 depending on appetite). Scatter cheese curds evenly over the fries. Spoon a generous ladle of hot butter chicken and sauce over the fries and curds so the curds soften and begin to melt. If using extra brown gravy, drizzle a little over each portion before the butter chicken to help melt curds further, then top with the butter chicken.
- 9
Garnish and serve
Finish with a sprinkle of chopped fresh cilantro and sliced scallions. Serve immediately while hot so the curds are soft and the fries remain crisp under sauce.