Butter Chicken Fries
Prep: 30 min | Cook: 40 - 45 min | Serves: 4 - 6
Share
Print
FEATURED PRODUCT
view featured product FEATURED PRODUCT
Crispy Classic Straight Cut Fries
Made from premium potatoes, this classic French fry is sure to be a quick and convenient crowd pleaser. Perfect as a snack, side, or ingredient in your favourite recipe. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag Cavendish Farms FlavourCrisp Straight Cut Fries
- 1/3 cup whole-milk yogurt
- 4 cloves garlic, minced, divided
- 1 tbsp lemon juice
- 4 tsp garam masala, divided
- 2 tbsp ginger, grated, divided
- 2 tsp Kashmiri chili powder (or 1 1/2 tsp paprika plus 1/2 tsp cayenne), divided
- 3 tsp salt, divided
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp butter
- 1/2 small onion, finely diced
- 1 tsp ground cumin
- 1/4 cup tomato paste
- 1 (14 oz) can crushed tomatoes
- 1/2 cup water
- 1/2 cup heavy cream (plus more for garnish)
- 1 tsp dried fenugreek leaves or kasoori methi (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tbsp crushed red pepper (optional, for garnish)
- 1/4 red onion, thinly sliced (optional, for garnish)
- 1 lime, cut into wedges (for serving)
Directions
- Preheat air fryer to 400°F.
- Spread Straight Cut Fries in air fryer basket and cook according to packaging instructions.
- Preheat the oven to broil.
- To prep, add 1/3 cup yogurt, 2 cloves minced garlic, lemon juice, 3 tsp garam masala, 1 tbsp grated ginger, 1 tsp Kashmiri chili powder, and 2 tsp salt to a large mixing bowl. Mix to combine. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Line a baking sheet with foil and arrange marinated chicken in a single layer. Broil for 12–15 minutes, until cooked through and lightly charred at the edges.
- For the Makhani sauce, heat butter in a large, deep skillet over medium heat. Add diced onion, remaining garlic, and remaining ginger and cook, stirring often, until softened, about 5–7 minutes.
- Stir in remaining 1 tbsp garam masala, ground cumin, and remaining 1 tsp Kashmiri chili powder and cook for 30 seconds, until fragrant.
- Add tomato paste and cook, stirring frequently, until darkened, about 1–2 minutes.
- Add crushed tomatoes and water, stirring to combine. Bring to a simmer, then add the cooked chicken. Simmer for 6–8 minutes until the sauce thickens and coats the chicken.
- Stir in heavy cream and optional dried fenugreek and continue to simmer for another 2–3 minutes. Add remaining 1 tsp salt, then taste and adjust seasoning if needed.
- To assemble, arrange cooked Straight Cut Fries on a serving platter. Spoon butter chicken evenly over top.
- Finish with heavy cream drizzled over top, fresh cilantro, crushed red pepper, sliced red onion, and lime!
