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Butter Chicken Loaded Fries

Butter "Chicken" Loaded Fries

Crispy house-cut fries are topped with golden breaded plant-based chicken and bathed in a rich, creamy Indian-style butter sauce. Finished with pickled chilies, okra, red onion, and a garam masala yogurt drizzle, this globally inspired shareable delivers bold flavor with speed-scratch simplicity.

What You'll Need

Recipe Ingredients

Yield: 4 - 6 servings

Fries
2 lbs fresh-cut russet potatoes (3/8" cut recommended)
Deep fryer oil, as needed (canola or soy blend)
Kosher salt, to taste

Toppings
1½ cups Custom Culinary® True Foundations® Indian-Style Butter Sauce
12 oz breaded plant-based chicken cutlets or tenders
½ cup red onion, thinly sliced
½ cup pickled green chilies or jalapeños, sliced
½ cup cooked okra, sliced into ¼" rounds
¼ cup fresh cilantro, chopped

Garam Masala Yogurt Drizzle
½ cup plain Greek yogurt
1 tsp garam masala
1 Tbsp fresh lemon juice
Kosher salt, to taste
Water, as needed for drizzling consistency

PREPARATION

  1. Prepare the Fries
    Blanch cut potatoes in 325°F deep fryer oil until tender but not browned, about 3–4 minutes. Remove and drain.
    Increase fryer temperature to 375°F and fry again until golden and crisp, about 2–3 minutes. Season with salt immediately after frying.

  2. Cook the Breaded Plant-Based Chicken
    Deep-fry breaded plant-based chicken at 350°F until fully heated and golden brown, following the manufacturer's instructions. Slice into strips or bite-sized pieces.

  3. Heat the Sauce
    In a saucepan or tilt skillet, gently heat the Indian-Style Butter Sauce over medium heat until warmed through, stirring occasionally.

  4. Prepare the Yogurt Drizzle

    In a bowl, whisk together Greek yogurt, garam masala, lemon juice, and salt. Thin with water to achieve a smooth, drizzling consistency. Hold refrigerated until service.

  5. Assemble
    On a sheet tray or serving platter, layer hot fries as the base. Top with sliced plant-based chicken and ladle butter sauce evenly across. Garnish with red onion, pickled chilies, okra, and cilantro. Drizzle with garam masala yogurt just before serving.


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