Butter Chicken Poutine Recipe
User Reviews
5
Butter Chicken Poutine Recipe
Description
This Butter Chicken Poutine uses thin strips of russet potatoes, washed and dried, then tossed in neutral oil, salt, and cornstarch before baking on parchment-lined sheets at 400°F to produce crisp fries. The poutine is topped with cheese curds, which provide soft, melty pockets of dairy throughout the dish.
The butter chicken gravy starts by cooking chopped onions until well browned, followed by adding fresh ginger, garlic, and a blend of garam masala, turmeric, coriander, cumin, and chili powder. Crushed tomatoes and water are added and simmered, creating a base infused with warm spices. Whipping cream or coconut milk and almond butter enrich the sauce, with brown sugar added to balance acidity and add subtle sweetness. Salt adjusts seasoning to taste. The gravy is poured hot over the fries and cheese curds to melt the curds and infuse the dish with Indian-inspired flavors.
Serving this poutine offers a fusion comfort food experience, with the texture of crisp fries softened by the thick gravy and gooey cheese curds. It bridges Canadian poutine with Indian butter chicken, providing a unique, hearty dish suitable for those interested in flavorful fusion meals.
Ingredients
The Poutine
- 4 medium russet potato scrubbed and cut into ¼-inch strips (no need to peel them
- 1 tablespoon neutral cooking oil any neutral-flavored cooking oil, generic cooking oil
- 1 teaspoon salt sea salt
- 2 teaspoons cornstarch
- 1 cup cheese curds
Butter Chicken Gravy
- 1 tablespoon neutral cooking oil any neutral-flavored cooking oil, generic cooking oil
- 1 medium yellow onion roughly chopped
- 1 ½ teaspoons ginger chopped, fresh
- 3 cloves garlic crushed
- 1 ½ teaspoons garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon Coriander
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 14 ounce crushed tomatoes can
- ½ cup water
- ¼ cup whipping cream or coconut milk
- 1-2 tablespoons brown sugar to taste
- 1 tablespoon almond butter
- salt to taste, sea salt
- cilantro to serve
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line 2 - 11x13 baking sheets with parchment paper. Rinse the fries well under cold running water. Dry them with a clean dish towel. Place the potatoes in a large bowl. Add the oil and salt and mix them together using your hands. Add the cornstarch and toss so that each of the fries are coated.
- Lay the fries on the prepared baking sheets in a single layer. Make sure there is a little room between each fry so they crisp well. Bake in the oven for 30-40 minutes, turning halfway through.
- Make the butter chicken gravy while the fries cook. Add the oil to a medium-sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute.
- Add the garam masala, turmeric, coriander, cumin, and chili powder to the pan and stir until fragrant, about 1 minute. Add the crushed tomatoes and water and scrape the bottom of the pot to remove any brown bits. Bring the pot to a boil then reduce the heat and let it simmer for 15 minutes.
- Let the sauce cool a little and then pour the sauce into your blender and blend on high until smooth. Return the sauce to the pan and stir in the whipping cream, brown sugar, and almond butter. Season to taste with salt.
- Keep the sauce warm on low heat until the fries are ready. Once the fries are crispy, transfer them to a serving dish. Top them with the cheese curds and pour the butter chicken gravy over top. Serve immediately with a little cilantro on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 407kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 1493mg | 62% |
| Potassium | 1309mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 303mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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