Butter chicken poutine, in my mind, is the best of two worlds. Without a doubt, the spiciness of the curry and the creaminess of the ricotta is a match made in heaven. Add to this 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 Ingredients for Butter Chicken Poutine
The most complicated ingredients for this poutine recipe are all the spices that go into making the delicious butter chicken.
- 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
- 2 large organic boneless chicken breasts
- 1 tablespoon fenugreek leaves
- 1/2 cup table cream
- 1 cup ricotta cheese
Making the French Fries
For this recipe, we can use homemade fries or store bought ones if that’s easier.
- If you are baking your own fries, preheat the oven to 425 degrees F.
- 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 and mix well to coat.
- 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.
More Indian recipes you will Like
Making the “gravy” for Butter Chicken Poutine
In place of “gravy”, I use butter chicken. 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 1 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 chili 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.
Adding the Tomatoes
No butter chicken gravy is complete with tomatoes.
- Add 1/2 a cup of tomato puree to the pan. If the puree is thick, you can always 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 2 large boneless skinless 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. Since it’s cut into thin strips, the chicken doesn’t take too long to cook.
- At this point, we can add 1 tablespoon of fenugreek leaves. These are an essential ingredient that gives the butter chicken its unique taste. Put the fenugreek leaves into the pan and mix well to combine.
- Continue cooking for a further 2 or so mins.
Adding the Cream to the Gravy
Now comes the time to add the cream. This is what gives the butter chicken its name. Much like the fenugreek leaves, cream is an equally important ingredient.
- 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.
How do I assemble Butter Chicken Poutine?
- Remove the baked french fries, from the oven and divide them equally onto 4 dinner plates.
- Immediately 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.
- Finally, garnish the butter chicken poutine with some fresh coriander leaves and enjoy hot.
Variations for the Butter Chicken Poutine:
- If you don’t like ricotta cheese, try replacing it with feta, or grated mozzarella cheese instead.
- I sometimes use sweet potato fries in place of white potato fries. In fact, the sweetness of the sweet potato fries adds a new dimension to the butter chicken poutine.
- Add some greens to it – add some spinach to the “gravy” as it cooks to add some freshness to the recipe.
- Try it with my homemade chicken curry instead.
Tried and Liked the Recipe?
Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!
Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: Facebook, Instagram, Pinterest, YouTube, and Twitter.
Butter Chicken PoutineCourse: MainCuisine: Indo-CanadianDifficulty: Easy
My butter chicken masala poutine is 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.
Gravy is generally made of the drippings of jus that’s left behind when we roast a piece of meat. It’s thickened with all purpose flour. In this case, it’s made of actually real butter chicken that is used for gravy.
Classic poutine is a popular Canadian fast food dish that is made with crispy french fries, topped with cheese curds, and smothered in rich and thick gravy. It is often topped with meats such as pulled pork, beefsteak, and roasted chicken.
Classic poutine is served with french fries topped with cheese curds and smothered with gravy. However, there are a lot of variations that can be made with the addition of meats such as fried bacon, braised beef, sausage, or even beef chili.