Poutine 1.8 lbs (800 g) frozen potato French fries (about 8 cups/2 L) salt, to taste 1½ to 2 cups (375 to 500 ml) cheese curds, to taste Chutney Mayo, make ahead, recipe follows ¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
PROUDLY CANADIAN
1. To make Tikka Spice Mix, in a bowl, combine chili powder, coriander, cumin, pepper, turmeric and garam masala. Set aside.
2. To make Chicken Tikka Masala, in a large non-reactive bowl, combine dahi, lemon juice, 3½ tbsp (52.5 ml) tikka spice mix, 2 tbsp (30 ml) ginger-garlic paste, 1 tbsp (15 ml) vegetable oil and 2 tsp (10 ml) salt. With clean hands, use thumb of 1 hand to muddle ½ tbsp (7.5 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then add to marinade. Add chicken and mix to coat completely with marinade. Cover with a plate or plastic wrap and marinate in refrigerator overnight or for at least 1 hour. 3. In a large skillet over medium-high heat, heat 1½ tbsp (22.5 ml) vegetable oil. Add half the chicken in a single layer without overcrowding skillet. Fry for 2 to 3 minutes per side, until edges look slightly crisp and brown. Transfer to a plate. Scrape off any burned bits in skillet, add 1½ tbsp (22.5 ml) vegetable oil and fry remaining chicken with same timing as first half. Transfer to a plate and set aside. Reserve any remaining marinade. 4. In a large wok or saucepan over medium-high heat, heat remaining 2 tbsp (30 ml) vegetable oil. Add cloves, cardamom, cinnamon and bay leaf and fry for 30 seconds to 1 minute, until fragrant but not burned. Using a slotted spoon, discard fried spices. Add onions to spice-infused oil and fry, stirring occasionally, until slightly brown on edges, about 5 minutes. Mix in remaining 1 tbsp (15 ml) ginger-garlic paste and any reserved marinade. Continue cooking for another minute. Stir in 2 tbsp (30 ml) tikka spice mix, a pinch of cayenne (if using) and ¼ cup (60 ml) water. Continue cooking until most of water evaporates and mixture looks glossy. 5. Add crushed tomatoes and remaining ½ cup (125 ml) water and stir to combine. Reduce heat to medium-low, cover and let simmer for about 5 minutes. Add fried chicken and cream. Stir, cover and let simmer for another 10 minutes. Season with salt. With clean hands, use thumb of 1 hand to muddle remaining 1 tbsp (15 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then sprinkle over chicken. Cover and remove from heat. 6. To assemble Poutine, bake fries following instructions on package. Reheat chicken tikka masala if cooled. Season fries with salt, if desired, as soon as they are out of oven. Transfer to a serving plate. Generously scatter cheese curds over fries and top with piping-hot chicken tikka masala as desired. 2 Drizzle with Chutney Mayo to taste and garnish with chopped cilantro.
Chutney Mayo ½ cup (125 ml) mayonnaise
2 tbsp (30 ml) fresh mint leaves 2 tbsp (30 ml) fresh cilantro leaves ½ tsp (2.5 ml) ground cumin ⅛ tsp (a pinch) garam masala
1 tsp (5 ml) fresh lime juice salt and pepper, to taste
1. Using a hand blender, blend all ingredients until smooth. Transfer to a squeeze bottle and refrigerate until ready to use, up to 1 week.
2 Any leftover chicken tikka masala can be served with rice or parathas as a meal.
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