Ingredients per serving


Prepare Butter Chicken Sauce

Prepare Chicken

  • Chicken thighs, boneless and skinless 900.0 g
  • Ginger Garlic Paste 15.0 ml
  • Turmeric, ground 5.0 ml
  • Chili powder 5.0 ml
  • Garam Masala 5.0 ml
  • Salt, kosher 2.5 ml
  • Lemon juice 30.0 ml
  • Greek yogurt, plain 60.0 ml
  • Fenugreek Leaves 5.0 ml

Assemble the Poutine

Rich Indian flavors are a perfect match for poutine, and butter chicken is all about the creamy, decadent sauce. The combination of savory, tangy butter chicken with the salty, cheesy fries creates the ultimate comfort food that celebrates the best of both cuisines.



  1. Prepare Butter Chicken Sauce

    • First, puree the soaked cashews and canned tomatoes together. Set aside.
    • In a heavy bottom pot, melt the ghee or butter.
    • Add the whole cinnamon, cardamom, and cloves. 
    • Cook in the butter until fragrant and beginning to pop in the pan. 
    • Add the ginger garlic paste and sauté until translucent.
    • Turn the heat down to medium and add the remaining spices, except the fenugreek. 
    • Sauté together, stirring constantly, for 1 minute. At this point, the ingredients will appear to clump together. Continue stirring the pan and breaking up the ingredients.
    • Add the tomato cashew puree to the pan. 
    • Scrape up all the spices from the bottom of the pan and incorporate into the tomato. 
    • Simmer sauce, stirring occasionally, until reduced by half.
    • Add the water and reduce a second time.
    • At this point, if your sauce is not completely smooth, carefully process in a blender until velvety, then return to the pot.
    • Add Knorr Culinary Cream, sugar and dried fenugreek.
    • Add more hot water to adjust thickness, if necessary. The sauce should be easily pourable.
    • Taste the sauce and adjust spices and seasoning, as needed.
    • The Butter Sauce is now complete and can be stored in refrigeration for 3 days or frozen for 6 months.
  2. Prepare Chicken

    • Combine all marinade ingredients. 
    • Taste the marinade and make any changes to your preference. 
    • Thoroughly mix with the chicken. Refrigerate overnight.
    • Scatter the chicken, in marinade, across a sheet pan. Do not crowd the pan.
    • Broil chicken until browned, even blackened on the corners, and tender to the bite. 
    • Chicken can now go directly into hot sauce or be cooled and refrigerated for 3 days, or frozen for 6 months.

      *Dumping the chicken jus and oils from the sheet pan into the sauce will add flavor but will also thin the sauce.
  3. Assemble the Poutine

    • Fry and season french fries.
    • Combine the mayonnaise, lemon juice, cucumber, and onion. This can be made ahead of time and refrigerated for up to 3 days. This takes the place on an Indian Raita, a common condiment served along many Indian dishes. 
    • Bring the Butter Sauce to a simmer.
    • Add the prepared chicken and paneer “curds” and simmer for 3-5 minutes, until the chicken is tender and reaches an internal temperature of 74C.
    • Taste and adjust seasonings and sauce thickness.
    • Top fries with Butter Chicken and paneer curds, in sauce, chopped cilantro and raita. Serve immediately.
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