Badmaash's Chicken Tikka Poutine | KCET
Badmaash's Chicken Tikka Poutine
Badmaash is making Indian food for the 21st century, "innovating through tradition" as Nakul Mahendro calls it. One of their signature dishes is Chicken Tikka Poutine, a Canadian late-night snack given an Indian twist thanks to the creativity of the Mahendros. Masala fries topped with chicken tikka and cilantro along with the usual cheese curds and gravy contemporize a familiar comfort dish.
for chicken tikka (will need to marinate overnight)
4 to 5 Boneless + Skinless Chicken Thighs (medium)
1 cup Yogurt
1 tsp Ginger Puree/Paste
1 tablespoon Garlic Puree/Paste
1 tablespoon Paprika
Red Chili Powder (adjust to taste)
Salt (adjust to taste)
Pepper (adjust to taste)
Fresh Picked Cilantro (for garnish)
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 possible)
More Migrant Kitchen stories
1. In a large mixing bowl, mix yogurt, ginger, garlic, salt, pepper, paprika and red chili powder. (Add dry seasonings and spices little at a time to preferred taste/spice levels).
2. Clean any excess fat from chicken and add to yogurt marinade. Cover, and allow to sit in fridge overnight.
for poutine (to make sure they cook well and crispy)
1. Cut the potatoes into fries a little smaller than ½” x ½”.
2. Let these raw fries soak in salted water for 20 minutes.
3. Remove from water and pat-dry on towel.
4. Heat oil in a deep fryer or deep heavy skillet to 325 degrees F (160 degrees Celsius).
5. Once oil is hot, cook fries until pale yellow — this is the FIRST FRYING, so don’t overcook them!
1. Once ready to cook and serve the poutine, oil the grill of a barbecue and place chicken on grill until cooked nice and tender. If a BBQ is not an option, a frying pan with a little vegetable oil will do the trick to get a nice sear.
2. Allow to rest while the poutine is cooked and assembled.
1. Heat oil in a deep fryer or deep heavy skillet to 375 degrees.
2. While the oil is heating, you can begin to warm your gravy.
3. Place the fries into the hot oil, and cook until crisp on the outside, and soft on the inside. Cook the fries in batches if necessary to allow them room to move a little in the oil.
4. Remove to a paper towel lined plate to drain.
5. Season fries with a little paprika and salt to add an extra kick in every bite.
6. Place the fries on a serving platter, and sprinkle the cheese over them.
7. Ladle gravy over the fries and cheese. A good poutine-ist always covers every curd with PIPING HOT gravy!
8. Dice the chicken into cubes and place on top of the poutine.
9. Garnish with fresh cilantro.
All images: Chicken tikka poutine | Courtesy of Life & Thyme
KCET Food Newsletter Signup
Following a screening of “Outside In,” co-writer/actor Jay Duplass attended a Q&A hosted by Cinema Series host Pete Hammond.
Learn how to prepare a Chocolate Crepe Tower from "Pati's Mexican Table."
Inglewood city officials were secretly negotiating an agreement to build an arena for the Clippers basketball team for months before giving a carefully guarded notice to the public, according to newly released documents.
There’s a staggering amount of shared history between the U.S. and Mexico that runs along the border.
- 1 of 28
- next ›