Butter Chicken Roti Bowls (Printable)
Tender spiced chicken in creamy tomato sauce served in crispy roti bowls with fresh toppings.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 ounces plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon garam masala
09 - 1 teaspoon salt
10 - 2 tablespoons vegetable oil
→ Butter Sauce
11 - 3 tablespoons unsalted butter
12 - 1 large onion, finely chopped
13 - 3 cloves garlic, minced
14 - 1 tablespoon fresh ginger, minced
15 - 14 ounces crushed tomatoes (1 can)
16 - 2 tablespoons tomato paste
17 - 1 teaspoon sugar
18 - 1 teaspoon ground fenugreek (Kasuri methi)
19 - 6 tablespoons heavy cream
20 - Salt and pepper to taste
→ Roti Bowls
21 - 4 large rotis or soft flour tortillas
22 - 1 tablespoon melted butter for brushing
→ Toppings
23 - 3.5 ounces plain yogurt
24 - Fresh cilantro leaves, chopped
25 - Sliced red onion
26 - Lemon wedges
# How-To Steps:
01 - Combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor absorption.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook for 6 to 8 minutes until browned on all sides and cooked through. Transfer chicken to a plate and reserve.
03 - Melt butter in the same skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent and softened. Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
04 - Add crushed tomatoes, tomato paste, sugar, and fenugreek to the skillet. Simmer for 10 minutes over medium heat, stirring occasionally to prevent sticking and allow flavors to meld.
05 - Reduce heat to low. Stir in heavy cream and season with salt and pepper. Return browned chicken to the sauce and simmer for 5 minutes until heated through and evenly coated.
06 - Preheat oven to 350°F. Drape rotis or tortillas over inverted oven-safe bowls or ramekins to form bowl shapes. Bake for 7 to 8 minutes until crisp and golden. Brush with melted butter immediately after baking and cool slightly before removing from molds.
07 - Place a crisp roti bowl on each serving plate. Fill generously with butter chicken. Top with a dollop of yogurt, fresh cilantro, sliced red onion, and a lemon wedge on the side.
# Expert Advice:
01 -
- The roti bowls make everything feel fancy enough for dinner guests but casual enough for Tuesday night
- That creamy tomato sauce has converted more than one spice skeptic in my house
02 -
- Don't skip marinating the chicken even if you're pressed for time, those 20 minutes make a huge difference in flavor penetration
- The fenugreek is optional but if you can find it, that one ingredient is what makes restaurant butter chicken taste like restaurant butter chicken
03 -
- Warm your rotis slightly in the microwave for 15 seconds before draping them, they'll be more pliable and less likely to crack
- If you can't find Kasuri methi, crush some dried fenugreek leaves between your palms before adding, it releases the aromatics better