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Butter chicken poutine with fries and cheese curds on an enamel tray
TrendyTadka Editorial

Weeknight Butter Chicken Poutine

Crispy frozen fries, white cheddar cheese curds, rotisserie chicken, and thick shortcut butter-chicken sauce become weeknight poutine in 25 minutes.
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Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian-Canadian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 bag 28 ounces frozen straight-cut French fries
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely grated fresh ginger
  • 2 garlic cloves finely grated
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1 cup plain tomato puree
  • 1/3 cup water
  • 1/3 cup heavy cream
  • 2 cups cooked rotisserie chicken bite-size
  • 8 ounces white cheddar cheese curds
  • 1/4 teaspoon kosher salt plus more after tasting
  • 2 tablespoons chopped cilantro

Method
 

Instructions
  1. Cook the frozen fries from frozen according to package directions until deeply crisp.
  2. Meanwhile, melt butter in a skillet over medium. Cook ginger and garlic for 30 seconds. Add tomato paste and spices; stir for 1 minute.
  3. Add tomato puree and water. Simmer uncovered for 6 to 7 minutes until thick enough to coat a spoon.
  4. Lower the heat and stir in cream and salt. Fold in chicken and warm for 3 to 4 minutes until it reaches 165°F.
  5. Divide hot fries among shallow bowls. Scatter cheese curds over them, spoon on enough chicken and sauce to coat without drowning the fries, and finish with cilantro. Serve immediately.

Notes

  • Warm serving bowls so the curds soften slightly.
  • Use sauce selectively rather than emptying the skillet over one pile.
  • Taste before adding salt because curds and chicken vary.
  • Keep extra sauce on the side.