Butter chicken poutine, in my mind, is the best of two worlds. The spiciness of the butter chicken and the creaminess of the ricotta are a match made in heaven. Top those on some crisp oven-baked french fries, what else would one need to be in heaven? In my opinion, not much else, or perhaps a cold beer on the side would do the trick.
The most complicated ingredients to making the perfect butter chicken poutine are all the spices that go into making the delicious butter chicken.
Making the french fries
If you are baking your own fries, preheat the oven to 425 degrees F. If you are using store-bought fries, follow the package instructions for heating them.
To make your own, chop 2 large baking potatoes into thin french-fry style strips. Put them into a large mixing bowl and pour 2 tablespoons of oil on them. Sprinkle with salt and pepper to taste. Mix well so that the fries are coated. Line two 9×13 inch baking trays with parchment paper and arrange the fries on them. Make sure that you do not overcrowd the tray and only lay one layer of fries. If you overcrowd the trays, the fries will be soggy instead of crisp.
Bake for about 15 mins or so and then turn the fries over so they bake evenly and are crisp on both sides. Continue to bake for another 15 or so mins. The cooking time will depend on your oven.
Making the butter chicken “gravy”
While the fries are baking, let’s make the butter chicken gravy. In a large saucepan, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil. Once heated, add 2 finely chopped garlic cloves and one teaspoon of grated ginger to the pan. Cook for about 2 minutes or until the mix starts to brown a little.
To the pan, add 1 tablespoon of turmeric, 1 tablespoon of red chilli powder (or less for a less spicy version), 1 tablespoon of garam masala, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Mix well to combine.
Now add 1/2 a cup of tomato puree to the pan. If the puree is thick, you can add 1/4 cup of water to the pan. Cook for about 5 minutes. You want to see the oil start to separate a little from the tomatoes.
Cut the chicken breasts into thin strips and put them into the pan. Mix well to coat the chicken in the tomatoey sauce and continue to cook for another 5 or so minutes. This chicken will not take long to cook, since it’s cut into thin strips.
At this point, we can add the fenugreek leaves. These are an essential ingredient that give the butter chicken its unique taste. Put 1 tablespoon of dried fenugreek leaves into the pan and mix well to combine. Continue cooking for a further 2 or so mins.
Now comes the time to add the cream. Add 1/2 cup of table cream (or whipping cream if you like) to the pan and mix well to combine. Continue cooking for another 2-3 mins. Now we have our butter chicken “gravy” ready for use. If you prefer a runnier gravy, you can add more cream.
Assembling the butter chicken poutine
To assemble the butter chicken poutine, remove the baked french fries, from the oven and divide them equally onto 4 dinner plates. Crumble about 4 tablespoons of ricotta on each of the plates. You can always add more ricotta if you prefer. Now comes the fun part. Slather 1/4 of the butter chicken gravy on top of the fries and ricotta. Garnish the butter chicken poutine with some fresh coriander leaves and enjoy hot.
Butter Chicken PoutineCourse: MainCuisine: Indo-CanadianDifficulty: Easy
This butter chicken poutine is not your traditional poutine. It’s crisp french fries covered with ricotta cheese and slathered in homemade creamy butter chicken “gravy”.
2 tablespoons vegetable oil for the fries.
2 large baking potatoes (or 4 cups of store bought french fries)
2 tablespoons butter
1 tablespoon vegetable oil
2 garlic cloves – finely chopped
1 teaspoon grated ginger
1 tablespoon turmeric
1 tablespoon chili powder (or less)
1 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup tomato puree
1/2 cup water
1 tablespoon fenugreek leaves
1/2 cup table cream
2 large organic boneless chicken breasts
1 cup ricotta cheese
- Preheat the oven to 425 degrees F.
- Chop the potatoes into french-fry style strips. Place them into a large bowl and pour the oil on them. Sprinkle with salt and pepper to taste and toss to coat.
- Line 2 9×13 inch baking trays with parchment paper and arrange the potatoes on them. Make sure to only place them in one layer and do not overcrowd the trays. Bake for about 30-35 mins (depending on your oven) until the fries are crisp and browned.
- While the fries are baking, in a large saucepan heat the butter and oil together. Once hot, add the grated ginger and chopped garlic. Cook for about 1-2 mins.
- Add the turmeric, garam masala, coriander powder, cumin powder and chili powder. Mix well.
- Add the tomato puree and cook for about 5 mins. You want the tomatoes to cook really well – until you see the oil separate a little.
- Cut the chicken into thin strips and add that to the pan. Cook for about 5 mins.
- Add the fenugreek leaves and mix well. Cook for a further 2 mins..
- Add the cream and continue to cook for another 2-3 mins.
- Once the fries are crisp, remove them from the oven and serve them immediately. Place 1/4 of the fries on a plate and sprinkle 1/4 of the ricotta cheese on the fires. Slather with 1/4 of the butter chicken and enjoy. Repeat till all the fries and gravy are gone. Enjoy while it is hot.
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