Butter Chicken Roti Bowls (Printable View)
Creamy spiced chicken nestled in crispy roti bowls with fresh toppings for a comforting Indian-inspired meal.
# Ingredient List:
→ 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), optional
19 - 6 fluid ounces 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 Prepare:
01 - Combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and marinate for at least 20 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook until browned on all sides and cooked through, approximately 6–8 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, melt butter over medium heat. Add chopped onion and sauté until translucent and softened, about 5 minutes. Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
04 - Add crushed tomatoes, tomato paste, sugar, and fenugreek if using. Reduce heat and simmer for 10 minutes, 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 to taste. Return seared chicken to the sauce and simmer for another 5 minutes until heated through and evenly coated.
06 - Preheat oven to 350°F. Drape rotis or tortillas over inverted oven-safe bowls or small ramekins to form bowl shapes. Bake for 7–8 minutes until crisp and lightly golden. Brush with melted butter immediately and let cool slightly before removing from molds.
07 - Place a formed roti bowl on each serving plate. Fill generously with butter chicken. Garnish with a dollop of yogurt, fresh cilantro, sliced red onion, and a lemon wedge on the side.
# Expert Suggestions:
01 -
- The tender chicken practically melts in your mouth while that rich, creamy sauce soaks into every corner of the crispy roti bowl
- You get that restaurant quality butter chicken taste with surprisingly minimal hands on cooking time
- The interactive assembly makes dinner feel like a fun DIY experience everyone can customize to their liking
02 -
- Don't skip marinating the chicken even if you are pressed for time because those 20 minutes make a huge difference in flavor penetration
- The sauce will look quite thin before you add the cream but that is exactly how it should be, so trust the process
- Roti bowls can be made ahead and kept crisp in a warm oven while you finish the sauce
03 -
- Toast your whole spices briefly before grinding them for an even more intense flavor profile
- Let the finished sauce rest for 5 minutes off the heat before serving so the flavors really meld together