In a bowl combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin and 1 tsp salt. Add chicken pieces and toss to coat. Cover and refrigerate at least 30 minutes (up to 4 hours) to tenderize and flavor.

Cook Chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove excess marinade from chicken (shake off but don't wipe) and add chicken in a single layer. Sear 4–5 minutes without moving to get color, then stir and cook another 3–4 minutes until cooked through. Transfer chicken to a plate; it will finish cooking in the sauce. Reserve any juices in the pan.

Butter Chicken Sauce

Sauté aromatics

In the same skillet, reduce heat to medium and add 2 tablespoons butter. Add the finely chopped onion and a pinch of salt. Sauté 5–7 minutes until soft and translucent. Add 2 tsp minced garlic and 1 tsp grated ginger and sauté 30–45 seconds until fragrant.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add the 14 oz tomato puree/crushed tomatoes, 1 tsp garam masala, 0.5 tsp smoked paprika, 0.5 tsp sugar and 1 tsp salt. Bring to a gentle simmer, scraping browned bits from the pan. Simmer 8–10 minutes to reduce and concentrate flavors.

Finish sauce

Lower heat to low. Stir in 0.5 cup heavy cream, 1 tsp crushed kasoori methi and remaining 1 tablespoon butter. Taste and adjust salt or sugar. Add the seared chicken (and any accumulated juices) to the sauce and simmer gently 4–5 minutes until chicken is fully cooked and sauce is thickened to a saucy consistency. If sauce seems too thick, add 1–2 tbsp water.

Fries & Assembly

Prepare fries

Cook the fries according to package instructions or your preferred method so they are hot and crisp (oven-baked: 425°F / 220°C for 20–25 minutes, flipping once; deep-fry: 350°F / 175°C until golden). Keep hot.

Assemble poutine

Divide hot fries between 2 plates. Scatter cheese curds evenly over fries while hot so they begin to soften. Spoon a generous amount of butter chicken and sauce over the fries and curds, ensuring curds get warmed but not completely melted — you want pockets of gooey curd. Garnish with chopped cilantro and serve immediately with optional lemon wedges.