Butter Chicken Roti Bowls (Printable)
Creamy spiced chicken in crispy roti bowls topped with yogurt and herbs
# What You'll 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), optional
19 - 6 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 thoroughly. Cover and refrigerate for at least 20 minutes, 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 well-browned and cooked through, approximately 6–8 minutes. Transfer chicken to a plate and reserve.
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 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, molding them into bowl shapes. Bake for 7–8 minutes until crisp and golden. Brush with melted butter immediately after baking and cool briefly before removing from molds.
07 - Place a roti bowl on each serving plate. Fill generously with butter chicken mixture. Top with a dollop of yogurt, sprinkle with fresh cilantro, add sliced red onion, and finish with a lemon wedge on the side.
# Expert Tips:
01 -
- The homemade butter sauce tastes like something from your favorite Indian restaurant but comes together faster than youd think
- Serving it in crispy roti bowls turns dinner into an experience that makes everyone feel special
02 -
- The marination time matters because the yogurt tenderizes the meat while the spices penetrate deep into the fibers
- Letting the sauce simmer uncovered helps it thicken naturally, creating that rich coating texture you want
03 -
- Toast whole cumin and coriander seeds briefly before grinding them for exponentially more flavor
- The fenugreek is optional but if you can find it, it adds that distinctive restaurant flavor