BUTTER CHICKEN POUTINE

Prep time: 10 minutes (rest time: 30 minutes), Cook time: 35 minutes
Total time: 45 minutes
Servings: 4-6

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INGREDIENTS

For the Chicken Marinade
28 oz (800 g) chicken thighs, boneless and skinless
½ cup plain yogurt
1.5 tbsp A Spice Affair’s Butter Chicken Seasoning

For the Sauce
2+1 tbsp olive oil
2 tbsp butter
1 onion, chopped
1.5 tbsp garlic, minced (or 1/2 tbsp Garlic Powder)
1 tbsp ginger, finely grated (or 1/4 tbsp Ginger Ground)
2.5 tbsp A Spice Affair’s Butter Chicken Seasoning
14 oz crushed tomatoes
1 cup heavy cream
1 tbsp sugar or maple syrup

For Serving
Homemade or store-bought fries 
1 package cheese curds
Cilantro, for garnish

PREPARATION

1. In a bowl, combine chicken with marinade ingredients and let marinade for at least 30 minutes. 
2. Heat 2 tbsp oil in a large pot over medium high heat. Add chicken and fry until browned (3 minutes each side). Set aside. 
3. Add 1 tbsp oil and fry onions until softened  (5 minutes). 
4. Add garlic and ginger and sauté for 1 minute. Add butter chicken seasoning. 
5. Add crushed tomatoes and let simmer for 10-15 minutes. Stir occasionally until sauce thickens. 
6. Remove from heat, scoop mixture into blender and blend until smooth. Add water to help blend if needed. 
7. Pour the puréed sauce back into the pan. Stir the cream and sugar into sauce. Add chicken then butter into pan and cook for an additional 8-10 minutes until chicken has cooked through. 
8. Plate fries and top with cheese curds and butter chicken. Garnish with cilantro.