Chicken Tikka Poutine


Ingredients: Chicken Tikka

  • 1 cup plain yogurt
  • 1 tablespoon garlic purée/paste
  • 1 teaspoon ginger purée/paste
  • 1 tablespoon paprika    
  • Red chili powder, to taste
  • Salt and pepper, to taste
  • 4 to 5 medium boneless skinless chicken thighs
  • Vegetable oil for grilling    

Ingredients: Fries

  • 5 medium Idaho® Russet Potatoes, peeled, cut into 1/4- to 1/2-inch-thick fries
  • Salt as needed for soaking potatoes
  • 1 quart vegetable oil for frying

Ingredients: Poutine

  • 1 quart vegetable oil for frying
  • 1 1/2 cups brown gravy
  • Fries (see recipe)
  • Paprika, to taste
  • Salt, to taste
  • 2 cups cheese curds (extra squeaky)
  • Chicken Tikka (see recipe)
  • Fresh cilantro leaves for garnish


Directions: Chicken Tikka

  1. In a large mixing bowl, combine the yogurt, garlic, ginger, paprika, chili powder, salt and pepper. (Add the dry seasonings and spices a little at a time to preferred taste/spice levels.)
  2. Trim any excess fat from the chicken and add the chicken to the yogurt marinade.
  3. Cover and refrigerate overnight.
  4. When ready to cook and serve the poutine, oil the grates of a grill and cook the chicken on the grill until cooked through and tender, flipping halfway through, 4 to 5 minutes per side.
  5. Allow the chicken to rest while the poutine is cooked and assembled.

Directions: Fries

  1. Soak the uncooked fries in salted water for 20 minutes.
  2. Remove from the water and pat dry with paper towels.
  3. Heat the oil to 325°F (160°C) in a deep-fryer or in a deep, heavy-bottomed skillet.
  4. Carefully place the fries in the hot oil and cook until pale yellow, 4 to 5 minutes.
  5. Transfer fries to a paper-towel-lined plate to drain; reserve.

Directions: Assembly

  1. Heat the oil to 375°F (190°C) in a deep-fryer or in a deep, heavy-bottomed skillet.
  2. While the oil is heating, begin to warm the gravy in a separate pan over low heat.
  3. Place the par-cooked fries into the hot oil and cook until crisp on the outside and soft on the inside, 3 to 5 minutes. (Cook the fries in batches if necessary.)
  4. Transfer to a paper-towel-lined plate to drain.
  5. Season the fries with a little paprika and salt.
  6. Place the fries on a serving platter and sprinkle the cheese curds over them. Ladle hot gravy over the fries and cheese curds, being sure to completely cover every curd.
  7. Chop the chicken into bite-size pieces and place on top of the poutine.
  8. Garnish with fresh cilantro and serve.

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Yield: 4-5

Pawan Mahendro with sons Nakul and Arjun
Los Angeles, CA

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