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Poutine With Butter Chicken Gravy

Updated: Jan 14, 2022

Fries drenched in butter chicken is by far the best tasting combination



2 lbs. russet potatoes

½ cup cheese


500 gm boneless chicken

½ tsp salt

½ tsp Kashmiri red chili

½ tsp ginger paste

½ tsp garlic paste

2 tbsp plain yogurt


2 tbsp unsalted butter

½ tsp garlic paste

½ tsp ginger paste

1 medium tomato

½ tsp salt

½ tsp Kashmiri red chili

10-12 cashew pieces

½ cup water

1 tbsp butter

½ tsp garam masala

¼ cup heavy cream

½ tsp kasuri methi

1 tsp fresh coriander


1. Cut potatoes and wash 2 to 3 times in cold iced water

2. Remove potatoes to a baking sheet and freeze until solid

3. Prepare butter chicken by coating chicken with salt to taste and Kashmiri red chilies, plain yogurt, garlic and ginger paste

4. Stir fry the chicken pieces in a pan with cooking oil

5. Remove from heat when the chicken turns crispy and brown in colour

6. Add unsalted butter to the same pan, chopped onion, and sauté until light brown

7. Stir in garlic and ginger paste

8. Add chopped tomato

9. Salt to taste

10. Add Kashmiri red chili, cashew pieces, and pour in water

11. Cover with lid and cook for 2 to 3 minutes on low heat

12. Remove gravy from heat and blend

13. Pour water as needed for the perfect consistency

14. Strain the gravy through back into the pan for a smooth consistency

15. Add butter, garam masala, and heavy cream

16. Mix in the chicken pieces

17. Add kasuri methi

18. Set the butter chicken aside

19. Deep fry the fries for 2 minutes in 325 Fahrenheit

20. Remove from heat (to make it crispy refrigerate the fries for at least 25 minutes before frying them again) then refry until golden brown

21. Sprinkle salt

22. Plate the fries, add a generous amount of mozzarella cheese or cheese curd

23. Top it with butter chicken and fresh coriander right before serving

24. Ready to Enjoy!


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