The World’s Best Butter Chicken Poutine Recipe Just for You
Want to learn how to make lip-smackingly delicious Butter Chicken Poutine? This post is for you!
Butter Chicken, also known as Murgh Makhani is one of the most popular dishes among Indians. In fact, it may even be one of the most-loved dishes worldwide. It’s creamy, mildly spicy, sweet, and packed with robust desi flavours — what’s not to love?!
In our opinion, the only dish better than Butter Chicken is Butter Chicken Poutine — the perfect combination of makhani gravy, crispy french fries, and juicy chicken tikka. Keep reading to know how you can prepare this exquisite dish from the comfort of your own home!
Prep Time: 15 minutes
Marination time: 10-12 hours
Cook Time: 30 minutes
Serves: 4
Ingredients:
For the first marination:
1/2 kg chicken
1/4 tsp salt
1/2 tsp red chilli powder
3/4 tbsp lemon juice
For the second marination:
250 ml yogurt
3/4 tsp crushed Kasturi Methi
1/8 tsp turmeric powder
3/4 tsp garam masala
¾ tbsp oil
1 tbsp ginger garlic paste
For the gravy:
2-3 tbsp butter
1 2-inch piece cinnamon
2 green cardamoms
2 cloves
1-2 slit/sliced green chillies
1 tsp ginger garlic paste
4 large tomatoes pureed
20 cashew nuts, ground into a fine paste
1 tsp red chilli powder
3/4 tsp garam masala
1/3 tbsp Kasturi Methi
1/4 tbsp sugar or honey
100 ml chilled cream
salt as needed
2 tbsp coriander leaves
For the poutine:
French fries as required
200 gm processed cheese
Preparation:
1. Wash the chicken thoroughly and pat it dry to ensure that there is no excess water in the chicken. Cut the chicken into 1-inch cubes.
2. In a bowl, add the chicken, lemon juice, chilli powder, and salt. Mix well and let it marinate for 20-30 minutes.
3. For the second marination, to the bowl add yogurt, Kasturi Methi, turmeric powder, garam masala, ginger garlic paste, and oil. Let it rest for at least 10-12 hours. This step is done to ensure that the meat becomes soft and succulent.
4. You can either grill the marinated chicken over the stovetop or in the oven. If you choose to use the oven, preheat it to 240 degrees for 15-20 minutes. Skew the chicken pieces to wooden skewers soaked in water, place them on a greased baking tray and grill for at least half an hour. Make sure to flip the chicken to the undone side at the 15-minute mark. Keep aside.
5. If you’re using a stovetop and Tawa, use 1-2 tsp of butter and grill the chicken on a high flame. Keep flipping the chicken to ensure that it does not overcook/burn. When the chunks turn lightly golden brown, they’re ready.
6. To make the gravy, heat butter in a pan. Add the whole spices and saute for 1-2 minutes. Add ginger-garlic paste and green chillies and saute for another 2-3 minutes.
7. To the same pan, add tomato puree, red chilli powder, salt, and sugar. Cook the mixture until the oil/butter separates from the gravy and the puree begins to leave the sides of the pan.
8. At this stage, add 1 cup of water and cashew paste. Let it boil for a few minutes and then simmer for 5 minutes. Add Kasturi Methi, garam masala, and more water (if the consistency of the gravy is too thick). Simmer for 2-3 minutes.
9. Add a generous amount of chilled cream before turning off the stove.
10. To assemble the Butter Chicken Poutine, place fresh fries on a serving platter and top it with the grilled chicken pieces. Add some more french fries, chicken tikka pieces, and pour the Butter Chicken gravy on top. Drizzle some chilled cream, add grated cheese and garnish with coriander leaves.
And there you have it! The perfect Butter Chicken Poutine.
NOTES
1. If you cannot marinate the chicken for 10-12 hours, aim for at least 4 hours.
2. You can substitute yogurt with hung curd, greek yogurt, or even thick yogurt.
3. When adding the cream to the gravy, ensure that it is chill. This avoids the gravy from splitting or the cream from curdling.
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