Butter Chicken Poutine

This butter chicken poutine is made of crispy french fries, gooey melty cheese curds all covered in a creamy and flavourful butter chicken gravy.

This combination of poutine and butter chicken is heavenly. If you already like poutine or butter chicken, you need to try this out!

If you like this recipe, you need to check out these Butter Chicken Rolls, these Chicken Alfredo Puff Pastries, and these Puff Pastry Pizza Pockets!

Ingredients

It looks like a lot of ingredients I know, BUT most of them are the spices to make the marinade and butter chicken sauce. Spices=flavour.

MARINATE THE CHICKEN

Seasoning every component helps build the flavour and taste throughout the dish, instead of just adding it to the end or just the sauce.

Mix the chicken with all the marinade ingredients in a small bowl until every piece is coated. Cover and let rest for at least 30 minutes at room temperature, to a couple hours in the fridge.

MAKING THE BUTTER CHICKEN SAUCE

Mise en place: I recommend prepping all the ingredients and spices before you start cooking so you don't miss anything and make it easier.

7. Place hot fries in a plate and top with the cheese curds. Pour over the butter chicken all over the fries and cheese curds and let sit for a few minutes for the cheese to melt.

8. Garnish with cilantro or green onions and enjoy while still warm!!

Hint: I like the butter chicken to be extra hot so the cheese curds get all nice and melty.

Storage

Let the butter chicken cool down and store in an airtight container in the fridge for 4-5 days.

I recommend making the fries when you're ready to serve, instead of making them ahead of time. Just heat up the butter chicken and assemble it all together!

FAQ

Related

Looking for other recipes like this? Try these:

Butter Chicken Poutine

This butter chicken poutine is made of crispy french fries, gooey melty cheese curds all covered in a creamy and flavourful butter chicken gravy.

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Course: Appetizer, Snack

Cuisine: Canadian, Indian, Pakistani

Keyword: Chicken

Prep Time: 50 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 3 -4

Author: Nabeah Wahab

Ingredients

• 1 chicken breast cut into small pieces
• 2 tablespoon yogurt
• ½ tablespoon lemon juice
• 2 cloves garlic grated
• 1 teaspoon ginger grated
• ¼ teaspoon garam masala
• ¼ teaspoon ground cumin
• ½ teaspoon kashmiri chilli powder
• ¼ teaspoon salt
• ¼ teaspoon crushed dried coriander
• 3 tablespoon oil or ghee

Sauce

• 2 tablespoon butter or ghee (28g)
• ½ medium yellow onion chopped diced
• 2 large tomatoes chopped (235g)
• ¼ teaspoon cumin seeds
• 3 cloves grated garlic
• ½ teaspoon grated ginger
• 1 tablespoon tomato paste
• ¼ teaspoon ground cumin
• ¼ teaspoon garam masala
• ¼ teaspoon crushed dried coriander
• ½ teaspoon salt to taste
• ½ teaspoon chilli powder use less if you like less spice
• 2 tablespoon butter
• ½ cup heavy cream
• ½ teaspoon fenugreek leaves

Poutine

• French fries
• Cheese curds for poutine
• Cilantro chopped

Instructions

• Combine all the marinade ingredients and the cut chicken in a bowl. Make sure each piece is coated well. Cover and let it marinate for at least 30 minutes to a couple hours.
  1 chicken breast, 2 tablespoon yogurt, ½ tablespoon lemon juice, 2 cloves garlic, 1 teaspoon ginger, ¼ teaspoon garam masala, ¼ teaspoon ground cumin, ½ teaspoon kashmiri chilli powder, ¼ teaspoon salt, ¼ teaspoon crushed dried coriander
• Heat up a large pan over medium high heat with the oil or ghee and evenly spread the chicken in the pan. Let it cook for a few minutes, untouched. Once it develops colour on the bottom, flip over the pieces and cook for a few more minutes. Take out the chicken and set it aside.
  3 tablespoon oil or ghee
• Add some more butter or ghee to the pan and add in the onions and cumin seeds. Sauté for 3-4 minutes and add in the ginger and garlic. Cook for a few more minutes or until softened.
  ½ medium yellow onion, ¼ teaspoon cumin seeds, 3 cloves grated garlic, ½ teaspoon grated ginger, 2 tablespoon butter or ghee
• Add in the tomato paste and all the spices except for the fenugreek. Stir and cook until slightly browned.
  1 tablespoon tomato paste, ¼ teaspoon ground cumin, ¼ teaspoon garam masala, ¼ teaspoon crushed dried coriander, ½ teaspoon salt to taste, ½ teaspoon chilli powder use less if you like less spice
• Add the chopped tomatoes and give it a good stir. Let this cook for 10-15 minutes or until the tomatoes are soft and the oil is kind of on the surface.
  2 large tomatoes
• Take off the heat and let it cool down slightly. Blend into a mostly smooth mixture using a blender or immersion blender.
• Place the pan back on the heat, melt some butter in it and add back the mixture.
  2 tablespoon butter
• Pour in the cream, stir and cook for a few minutes. Add the chicken in, stir to combine and cook for 3-4 minutes.
  ½ cup heavy cream
• Take the dried fenugreek leaves into your palm and grind by rubbing both palms together. Sprinkle onto the butter chicken mixture. Give it a stir and cook for 1-2 more minutes. Taste for seasonings and adjust.
  ½ teaspoon fenugreek leaves
• Prepare your fries however you like: from scratch, frozen or even buy them!
• Place hot fries in a plate and top with the cheese curds. Pour over the butter chicken all over the fries and cheese curds and let sit for a few minutes for the cheese to melt.
  French fries, Cheese curds for poutine
• Garnish with cilantro or green onions and enjoy while still warm!!
  Cilantro