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Indian Butter Chicken and Waffle Fries

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Print Recipe
Prep Method: FriedPan Fried


Side DishMain Dish

Prep Time

60 Mins

Cook Time

45 Mins


Serves 6




  • 2 lbs. Boneless Skinless Chicken Thighs, cut into bite sized pieces
  • ½ cup Plain Yogurt
  • 2 tablespoons Garlic, minced
  • 1 tablespoon Ginger, minced
  • 2 teaspoons Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Indian Red Chili Powder


  • 2 tablespoons Olive Oil
  • 2 tablespoons Ghee/Clarified Butter
  • 2 cups Red Onion, diced ½” pieces
  • 1 – ½ tablespoons Garlic, chopped
  • 1 tablespoon Ginger, chopped
  • 1 – ½ teaspoons Ground Cumin
  • 1 – ½ teaspoons Garam Masala
  • 1 teaspoon Ground Coriander
  • 14 ounces Crushed Tomatoes
  • 1 teaspoon Indian Red Chili Powder
  • 1 tablespoon Kosher Salt
  • 1 cup Heavy Cream
  • ½ teaspoon Fenugreek

Raita Sauce

  • 1 cup Plain Yogurt
  • 1 cup English Cucumber, Seeded and chopped fine
  • 2 tablespoons Cilantro, chopped
  • 2 tablespoons Green Onions, chopped
  • ¼ cup Mint, chopped


  • Frozen Waffle Fries
  • Peanut Oil (any neutral oil can be subbed)
  • Kosher Salt


  • 1 cup Red Onions, sliced thin
  • ¼ cup Petite Mint
  • ¼ cup Micro Cilantro


  1. In a bowl combine the chicken with the yogurt, garlic, ginger, garam masala, turmeric, cumin, and chili powder. Mix well to combine, cover with plastic wrap and allow the chicken to marinate overnight or for at least 4 hours.
  2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add the chicken pieces to the hot oil. Sear the chicken on all sides, making sure to cook the chicken in small enough batches as to not overcrowd the pan. Set the browned chicken pieces aside and keep warm (these will finish cooking later in the sauce).
  3. Heat the Ghee in the pan that the chicken cooked in. Add the onions and cook until they begin to become translucent (about 4-5 minutes). While sautéing the onions, make sure to scrape any brown bits from the bottom of the pan (so much flavor here).
  4. Add the garlic and ginger to the onions and continue to sauté for another minute of so. Add the coriander, cumin, and garam masala. Allow to cook for about a minute more before adding in the tomatoes, chili powder, and salt. Allow this sauce to simmer over low heat for about 15 minutes until the color is a deep brown/red color.
  5. Remove the sauce from the heat and transfer to a high-powered blender. Blend the mixture until smooth.
  6. Pour the sauce back into the pan and add the cream and fenugreek, stir until combined and then add the chicken. Simmer the chicken in the sauce for 10-12 minutes over low to medium heat until the chicken is fully cooked or 165 F. Hold the Butter Chicken at 140 F until ready to use.
  7. For the Raita Sauce, combine the yogurt, cucumber, cilantro, green onions, and mint in a bowl and stir to combine. Keep cold at 40 F until ready to use.
  8. Preheat a fryer with peanut oil to 375 F (180 C). When the oil is hot add the fries, this may have to be done in batches depending on the size of your fryer.  (Conversely, this can also be done in an air fryer or a convection oven without having to use the oil). Fry the fries for 7-8 minutes or until they are golden brown and crispy. Drain them well, place into a bowl and season with kosher salt to taste.
  9. To plate up the dish, arrange the hot waffle fries on a serving platter or individual dishes. Spoon the Butter Chicken over the fries, and drizzle the top with some of the Raita Yogurt Sauce. Garnish with the sliced Red Onions, Micro Mint, and Micro Cilantro. Serve immediately.


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