When I heard what this week’s Sunday Supper theme was I knew exactly what I wanted to make, since I had tried making the dish a month before and knew I was close to getting it right.
The theme this week is Copycats Recipes. Basically, recreate a recipe from a restaurant. Badmaash is an unique take on Indian located in downtown Los Angeles. They call themselves an Indian-Gastropub and that’s exactly what they are. One of the dishes they showcase a lot on their Instagram feed that I follow is a Chicken Tikka Poutine. They use a gravy with curds and add grilled Chicken Tikka to top it off. Mine is a bit different and instead uses the rich tomato heavy cream sauce of a Tikka Masala in place of gravy.
For those who do not know, poutine is a French Canadian dish with fries, gravy, and cheese curds. There are a lot of variations on the dish with some adding pulled pork, beef and other options to go along with gravy, fries and curds.
I was lucky this past week at the Studio City Farmer’s Market where I found some organic cheese curds from Spring Hill Jersey Cheese based in Petaluma, California.
While a Canadian friend of mine thinks the Badmaash dish here is blasphemous, I don’t care. It tastes great. Is it “poutine”? No, not by a strict definition, but it does taste amazing and is a great way to mix it up which is why I wanted to share it during this week’s Copycat Recipe for Sunday Supper!
Chicken Tikka Masala Poutine
1 lb boneless skinless chicken breast, cut in bite-sized chunks
1/3 cup plain Greek yogurt
Juice from half a small lemon
½ teaspoon cumin
½ teaspoon ground coriander
1 tablespoon of ghee or butter
½ medium onion, thinly sliced
2 garlic cloves
1 tablespoon garma masala
1 tablespoon tomato paste
1 teaspoon ground ginger
½ teaspoon paprika
pinch of cayenne powder
1 15-ounce can of diced tomatoes
1/3 cup heavy cream
1/3 cup cheese curds
chopped cilantro for garnish
Bag of frozen French Fries, Alexia is a good choice
Combine yogurt, lemon juice and spices in a bowl. Add the raw chicken and refrigerate for 1 hour or up to 6 hours.
Cook fries per the package instruction if using frozen. You can also make your own using your favorite recipe.
When chicken is done marinating, heat broiler for 5 minutes moving rack so boiler is about 6-inches from rack. Place chicken evenly on aluminum foil, do not stack chicken pieces on top of each other and spread them out so they are easy to turn. Heat chicken for 4-6 minutes until you see chicken start to blacken, flip chicken using tongs and heat in broiler for another 3-5 minutes until browning occurs. Remove and set aside.
Heat ghee or butter in pan on medium-high heat. Add the onions and let them cook for 5 minutes until translucent and not brown. Add garlic and ginger and cook for another couple minutes. Then add the tomato paste and stir cooking for a minute. Add the spices and combine finally pour in the can of diced tomatoes with the juice and stir letting it heat up for 4 minutes. Finally add the heavy cream and mix, once combined add the chicken you removed from the broiler. Cook on low heat until your fries are ready.
When everything is done, place the fries on a dish and then add some of the Chicken Tikka Masala with sauce on top. Add some cheese curds and spoon over some more Chicken Tikka Masala letting the heat from the sauce melt the cheese. Sprinkle chopped cilantro on top and serve.