5.0 from 72 votes
Butter Chicken Poutine Recipe
The Butter Chicken Poutine is made with an easy to make butter chicken gravy, but no chicken. It's a delicious Canadian treat. You will LOVE it!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 407 kcal
Course:
Side Dish
Cuisine:
Canadian
Ingredients
The Poutine
- 4 medium Russet potatoes scrubbed and cut into ¼-inch strips (no need to peel them)
- 1 tablespoon oil any neutral-flavored cooking oil
- 1 teaspoon sea salt
- 2 teaspoons cornstarch
- 1 cup cheese curds
Butter Chicken Gravy
- 1 tablespoon oil any neutral-flavored cooking oil
- 1 medium yellow onion roughly chopped
- 1 ½ teaspoons fresh ginger chopped
- 3 cloves garlic crushed
- 1 ½ teaspoons garam masala
- ½ teaspoon EACH: ground turmeric, coriander, and cumin
- ¼ teaspoon chili powder
- 14 ounce can of crushed tomatoes
- ½ cup water
- ¼ cup whipping cream or coconut milk
- 1-2 tablespoons brown sugar to taste
- 1 tablespoon almond butter
- sea salt to taste
- 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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
1493mg
(62%)
Potassium
1309mg
(37%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
258IU
(5%)
Vitamin C
24mg
(27%)
Calcium
303mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407
% 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.