Butter Chicken Roti Bowls (Printable)
Creamy spiced chicken in crispy roti bowls with yogurt and fresh herbs
# What You Need:
→ Chicken & Marinade
01 - 1.1 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp ground coriander
06 - 1 tsp ground turmeric
07 - 1 tsp chili powder
08 - 1 tsp garam masala
09 - 1 tsp salt
10 - 2 tbsp vegetable oil
→ Butter Sauce
11 - 3 tbsp unsalted butter
12 - 1 large onion, finely chopped
13 - 3 cloves garlic, minced
14 - 1 tbsp fresh ginger, minced
15 - 14 oz crushed tomatoes (1 can)
16 - 2 tbsp tomato paste
17 - 1 tsp sugar
18 - 1 tsp ground fenugreek (Kasuri methi)
19 - 6.8 fl oz heavy cream
20 - Salt and pepper to taste
→ Roti Bowls
21 - 4 large rotis or soft flour tortillas
22 - 1 tbsp melted butter for brushing
→ Toppings
23 - 3.5 oz 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 to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor penetration.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook until golden brown and cooked through, approximately 6-8 minutes. Transfer browned chicken to a plate and reserve.
03 - Melt butter in the same skillet 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 to the skillet. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking, until sauce begins to thicken.
05 - Reduce heat to low. Stir in heavy cream and season with salt and pepper. Return seared 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 7-8 minutes until crisp and lightly golden. Brush with melted butter immediately after baking.
07 - Carefully remove roti bowls from molds and place on serving plates. Fill each bowl generously with butter chicken. Top with a dollop of yogurt, sprinkle with fresh cilantro, add sliced red onion, and serve with lemon wedges.
# Expert Tips:
01 -
- The homemade butter sauce puts takeout versions to shame, and you can control exactly how creamy or spicy it gets
- Eating curry out of a crispy roti bowl somehow makes the whole experience feel festive and hands-on
02 -
- The roti bowls need to be shaped while the oven is fully hot, otherwise they will not crisp properly and will sag when you fill them
- Marinating the chicken even for just 20 minutes makes a noticeable difference in flavor penetration and tenderness
03 -
- Make the sauce a day ahead, the flavors deepen and it reheats beautifully for a stress-free dinner
- Use kitchen shears to cut the roti into easy-to-handle strips if eating the bowls feels too messy