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!
Ingredients:
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;
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