Ingredients:
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:
Directions: Chicken Tikka
- 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.)
- Trim any excess fat from the chicken and add the chicken to the yogurt marinade.
- Cover and refrigerate overnight.
- 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.
- Allow the chicken to rest while the poutine is cooked and assembled.
Directions: Fries
- Soak the uncooked fries in salted water for 20 minutes.
- Remove from the water and pat dry with paper towels.
- Heat the oil to 325°F (160°C) in a deep-fryer or in a deep, heavy-bottomed skillet.
- Carefully place the fries in the hot oil and cook until pale yellow, 4 to 5 minutes.
- Transfer fries to a paper-towel-lined plate to drain; reserve.
Directions: Assembly
- Heat the oil to 375°F (190°C) in a deep-fryer or in a deep, heavy-bottomed skillet.
- While the oil is heating, begin to warm the gravy in a separate pan over low heat.
- 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.)
- Transfer to a paper-towel-lined plate to drain.
- Season the fries with a little paprika and salt.
- 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.
- Chop the chicken into bite-size pieces and place on top of the poutine.
- Garnish with fresh cilantro and serve.