Butter Chicken Roti Bowls (Print Version)
Creamy butter chicken nestled in crispy roti bowls with fresh toppings for a comforting Indian fusion meal.
# What You 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), optional
19 - 0.4 cup 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 Make It:
01 - In a large mixing bowl, combine Greek yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add chicken pieces and toss thoroughly to coat. 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 for 6 to 8 minutes until browned on all sides and cooked through. Transfer cooked chicken to a plate and set aside, keeping the skillet for the sauce.
03 - In the same skillet, melt butter over medium heat. Add finely chopped onion and sauté for approximately 5 minutes until translucent. Stir in minced garlic and fresh ginger, cooking for another 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 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, forming bowl shapes. Bake for 7 to 8 minutes until crisp. Brush with melted butter immediately after baking and cool slightly before removing from molds.
07 - Place a 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 Hints:
01 -
- The roti bowls make dinner feel interactive and special, like you are eating at a trendy restaurant but in your pajamas
- The sauce freezes beautifully, so you can double the batch and have dinner ready for those nights when cooking feels impossible
02 -
- The roti bowls get soft quickly once filled, so assemble them right before serving so they stay crisp
- Let the sauce cool slightly before adding the cream so it does not separate and turn grainy
03 -
- If you cannot find fenugreek leaves, crush a dried fenugreek seed between your fingers and sprinkle it in
- Warm the rotis slightly in the microwave before shaping them so they do not crack in the oven