Butter Chicken Poutine (gfo) Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/2"–3/4" thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then drain.

Dry and toss

Pat fries thoroughly dry with clean kitchen towels. Toss with cornstarch (if using) to coat evenly, then season with 1 tsp salt and 1/2 tsp black pepper.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the fries in batches, 3–4 minutes per batch, until pale and tender but not browned. Remove and drain on a wire rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Drain briefly on paper towels and immediately season with remaining 1 tsp salt and 1/2 tsp black pepper.

Cook aromatics

In a medium saucepan over medium heat, melt butter. Add diced onion and sauté until translucent, 6–8 minutes. Add minced garlic and grated ginger and cook 1–2 minutes until fragrant.

Build sauce

Stir in tomato purée, garam masala, cumin, coriander, paprika, cayenne, and crushed fenugreek (if using). Cook 3–4 minutes to deepen flavors, stirring to prevent sticking.

Simmer

Add water or chicken stock, bring to a gentle simmer, then reduce heat and simmer 8–10 minutes to meld flavors and slightly reduce. Stir in heavy cream and coconut milk; simmer 3–4 more minutes until sauce is silky. Taste and adjust salt and lemon juice.

Optional blend

For a very smooth, restaurant-style sauce, cool slightly and blend with an immersion blender or in a countertop blender until silky, then reheat gently before serving.

Make cashew puree

Place roasted cashews, cashew butter, warm water, and maple syrup (if using) in a blender. Puree until very smooth, adding more warm water by 1 tbsp increments if needed to reach a creamy, pourable consistency. Season with a pinch of salt to taste.

Warm cheese curds

If cheese curds are very cold, let them sit at room temperature 10–15 minutes or briefly warm them in a low oven (200°F / 95°C) for 5 minutes so they soften slightly and melt better when sauced.

Assemble poutine

Divide hand-cut chips between 4 plates or 2 large platters (serves 4). Scatter cheese curds evenly over the hot fries so they begin to soften. Spoon hot butter chicken sauce generously over the fries and curds, ensuring sauce covers most curds so they soften/melt.

Finish

Drizzle cashew puree over each portion in a decorative zig-zag (about 1 tbsp per serving) or to taste. Sprinkle chopped cilantro and crispy fried onions on top. Add a pinch of chili flakes if desired and serve with lemon wedges on the side.