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Chicken Tikka Loaded Fries

I love Indian food and admire their kitchen. Growing up in a kitchen mainly influenced from the Middle East and North Africa, I find alot of commonality between the two kitchens, especially the use of spices. So, when I first heard of the new restaurant that opened in downtown LA, called 'Badmaash', I couldn't wait but to go and try their take on Indian street food and other iconic dishes, with a 'Western' take.


The place is fun and the food is exciting. One of the dishes that really caught my eye and tongue though, was the Chicken Tikka Poutine. The chefs and owners are both Canadian of Indian descent, so obviously they thought... what better way to express their heritage then combining two national dishes into one... Chicken Tikka and Poutine. The result is amazing and quickly became one of the iconic dishes the restaurant became known for (It's always the simplest things... isn't ?!)

So this Chicken Tikka French Fries is out take on that iconic dish, celebrating worldwide cultural integration and innovation. So... let's do it!



For the Fries

  • 3-4 Medium size Russet potatoes (or the best varietal in your area of living)

  • 2 quarts (or 2 liter) Canola frying oil

  • 1 Tbsp Salt

  • 1 Tsp Vinegar

For the Marinade

  • 1lb (500gm) Chicken breast cut 2” (2½ cm) size pieces

  • ½ Cup yogurt

  • 1 Tbsp Garlic-ginger paste

  • 2 Tbsp Kashmiri Chili Powder (or regular chili powder)

  • 1 Tbsp Cumin

  • ½ Tsp Garam Masala

  • ¼ Tsp Turmeric

  • 1 Tbsp Fresh squeezed Lemon juice

  • ¼ Cup Mustard oil or Vegetable oil

  • 1 Tsp salt

For the Sauce

  • 2 Shallots (or 1 Onion) finely chopped

  • 2 Cloves Garlic finely chopped

  • 1 Cup Tomato puree

  • ¼ Cup Fresh cream

  • 1 Cup Chicken stock (or water)

  • ¼ Tsp Turmeric

  • 1 Tsp Kashmiri Chili Powder (or regular chili powder)

  • 1 Tsp Coriander

  • 1 Tsp Cumin

  • 1 chili diced thin

  • 1 Tsp sugar

  • 1 Tsp Fenugreek powder

  • 3 Tbsp Vegetable oil

  • Salt to taste

For Garnish

  • Cilantro chopped

  • Thinned Tahini: ½ Cup thinly whisked


Step 1

The Marinade

  • In a bowl combine all the ingredients for the marinade

  • Add the chicken and mix making sure chicken is fully coated in marinade

  • Set aside at room temp for 1hr, or refrigerate overnight.

Step 2

The Fries

  • Please check our French fries recipe at the following link;

French Fries Link

Step 3

The Chicken

  • Place a pan over medium heat and add 2 Tbsp vegetable oil

  • Remove chicken from marinade and slightly pat dry chicken pieces

  • Once oil begins to shimmer, add the chicken pieces and fry for 2-3 min making sure the chickens get a good sear color, then flip and cook other side for 2 min. Try not to overcrowd the pan. Fry the chicken in batches if need be.

  • Continue to flip chicken pieces to make sure the outer skin color is browning.

  • Then remove from pan and place on a side plate for later use

Step 4

The Sauce

  • To the same pan add 2 Tbsp chicken stock and scratch the surface to capture the fond stuck to the bottom

  • Then add 2 Tbs vegetable oil

  • Add the Chopped shallots and fry till translucent in color

  • Add chopped garlic and fry on low heat for 2 minutes

  • Then add the tomato puree mix and bring to a simmer

  • Add the turmeric, red chili, coriander, cumin and fenugreek and mix to combine

  • Continue to stir allowing sauce to reduce

  • Add salt and taste for seasoning

Step 5

The Set Up

  • Bring the chicken pieces and add to the sauce, coating all the chicken pieces

  • Add remaining chicken stock or water

  • Add garam masala then cover and simmer on low heat for 10 min.

  • Uncover and add cream

  • Stir to combine and bring to a low boil

  • Fill a bowl with the French fries

  • Scoop a fool spoon of the Chicken Tikka and place in center

  • Top with the sauce then drizzle with the yogurt and chopped cilantro

Bon Appétit

Link to Video Recipe

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