Butter Chicken Poutine

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.

Ingredients List:

• 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.

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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?

To assemble:

• 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?

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