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Butter Chicken Roti Bowls Recipe

Butter Chicken Roti Bowls Recipe

Butter Chicken Roti Bowls Recipe

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine Italian
Servings 4


  • 6 mini Roti
  • 1 tbsp. Oil
  • 6 Chicken Thigh Fillets
  • 375 g Butter Chicken Simmer Sauce
  • 1 Brown Onion Diced
  • 200 g Frozen Peas
  • Yoghurt, to serve
  • Coriander Leaves


  • Preheat oven to 180°C / 160°C fan forced. Spray roti with olive oil cooking spray and press into a 6-hole Texan muffin pan. Bake in the oven for 12-14 minutes or until golden brown.
  • Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5-6 minutes or until browned on all sides. Transfer to a plate. Drain excess fat and discard.
  • Add onion and cook for 5 minutes or until softened. Pour Passage to Butter Chicken Simmer Sauce and ¼ cup water into pan and bring to a simmer. Return chicken to pan, coating well with sauce. Cover, reduce heat and simmer for 10 minutes or until chicken is cooked through, adding peas for the last 2 minutes.
  • Spoon butter chicken into roti bowls. Serve with yoghurt and coriander, if you like.

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