We’re tearing it up with Badmaash on Bite This: Los Angeles and we want YOU to get in on all the fun. If you can’t hit the road, there’s no reason why you can’t go wild in the kitchen. We got the big dirt and inside scoop for your staycation culinary adventure. Behold, this exclusive recipe from Badmaash where the BEST solution to your limited location is to get cookin’.
Entering our Challenge is simple:
Poutine is a classic French-Canadian dish of fries, cheese curds, and beef gravy. We make ours with an Indian twist by tossing the fries in a paprika masala, and topping the whole dish with tandoori chicken tikkas. This recipe will require cooking both the chicken and the fries simultaneously, but the prep can be done a day in advance (especially since the chicken will need to marinade for 12 hours.
Ingredients (makes 4-5 servings)
FOR CHICKEN TIKKA (will need to marinade over night):
4 -5, Boneless + Skinless Chicken Thighs (medium)
1 cup, Yogurt
1 teaspoon, Ginger Puree/Paste
1 tlbsp, Garlic Puree/Paste
1 tlbsp, Paprika
To taste, Red Chili Powder
To taste, Salt
To taste, Pepper
Garnish with Fresh Pickled Cilantro
1 quart, Vegetable Oil (for frying)
5, Medium Russet Potato (cut into fries)
2 cups, Cheese Curds (extra squeaky)
1.5 cups, Brown Gravy (St. Hubert’s packet if you can find it)
CHICKEN TOPPING: In a large mixing bowl, mix yogurt, ginger, garlic, salt, pepper, paprika and red chili powder. (Add dry seasonings and spices a little at a time to preferred taste/spice levels). Clean any excess fat from chicken and add to yogurt marinade. Cover, and allow to sit in fridge over night. Once ready to cook; oil the grill of a barbeque and place chicken on grill until cooked nice and tender. (if a BBQ is not an option, toss in a frying pan with a little vegetable oil). Allow to rest for 4-5 minutes.
POUTINE: Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees Celcius). While the oil is heating, you can begin to warm your gravy. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese. A good poutine-ist always covers every curd!!! Dice the chicken into cubes and place on top of the poutine. Garnish with fresh cilantro so that bright green color pops! AND FINALLY, EAT!!!
*** Friendly tip: before placing the fries into serving platter, season them with a little paprika and salt to add a little extra kick in every bite!