Butter Chicken Roti Bowls

The first time I attempted butter chicken at home, my tiny apartment filled with such incredible aromas that my neighbor actually knocked on my door to ask what was happening. I've been refining this version ever since, and serving it in edible roti bowls has become the way my family requests it most often. There's something almost magical about breaking off pieces of spicy, tender chicken wrapped in a crisp, buttery vessel.

Last winter, during a particularly bleak week, my sister came over and we made these bowls together while streaming old movies. We ended up eating on the floor, burning our tongues slightly because we couldn't wait for the sauce to cool, laughing through the entire mess of a dinner. Now it's what we make whenever life feels overwhelming.

Ingredients

• Chicken thighs: Boneless, skinless thighs stay juicy and tender even after simmering in the spiced sauce
• Greek yogurt: The acidic base of the marinade that tenderizes and adds tangy depth
• Garam masala: This warming spice blend brings the authentic Indian flavor foundation
• Heavy cream: Creates that signature velvety, restaurant-quality sauce texture
• Roti or flour tortillas: The vessel that transforms this from ordinary dinner into something special

Instructions

Marinate the chicken:

Combine the yogurt, lemon juice, and all the spices in a large bowl before adding the chicken pieces. Let it sit for at least 20 minutes, though I've found that even a quick 10-minute soak still yields beautifully flavorful results.

Sear the chicken:

Heat oil in a large skillet over medium-high heat and cook the marinated chicken until browned and cooked through. Remove the chicken from the pan and set it aside while you build the sauce base.

Build the sauce foundation:

In the same skillet, melt butter and sauté the onion until it turns translucent and soft. Add the garlic and ginger, cooking for just one minute until fragrant but not browned.

Simmer the tomato base:

Pour in the crushed tomatoes, tomato paste, sugar, and fenugreek if you have it. Let this simmer gently for 10 minutes, stirring occasionally as the sauce thickens and deepens in color.

Finish with cream:

Reduce the heat to low and stir in the heavy cream, seasoning with salt and pepper to taste. Return the chicken to the sauce and let everything simmer together for 5 more minutes until the chicken is coated and heated through.

Shape the roti bowls:

Preheat your oven to 180°C (350°F) and drape each roti or tortilla over an inverted oven-safe bowl. Bake for 7-8 minutes until crisp and golden, then brush with melted butter while still warm.

Assemble and serve:

Fill each roti bowl with butter chicken and add generous dollops of yogurt, fresh cilantro, sliced red onion, and lemon wedges on the side for squeezing over everything.

Save

My daughter requested these for her birthday dinner last year instead of cake, which I took as the highest compliment. She sat there breaking off pieces of the bowl and scooping up sauce with this look of pure contentment that made all the prep time completely worth it.

Making It Vegetarian

Paneer cubes work beautifully in place of chicken, though they only need about 3 minutes in the sauce rather than the full simmer time. Firm tofu is another excellent option, pressed first to remove excess water so it absorbs all those spices.

Spice Level Adjustments

The heat in this recipe comes from the chili powder, which you can adjust based on your preference. I've found that starting with half the amount and tasting as you go is safer than adding too much and trying to fix it later with cream or yogurt.

Make-Ahead Strategy

The butter chicken sauce actually tastes better the next day, so I often make it on Sunday and keep it in the refrigerator. The only thing that must be fresh are the roti bowls, which take just minutes to crisp up before serving.

• Warm the bowls in a low oven for 2-3 minutes before filling
• Have all toppings prepped and ready before you start assembling
• Extra sauce freezes well for up to 3 months

Save

There's something deeply satisfying about eating with your hands, breaking off crispy bits of bowl between bites of spiced, creamy chicken. It's dinner that feels like an event.

Recipe Questions & Answers

→ Can I make the roti bowls ahead of time?

Yes, prepare the roti bowls up to 2 days in advance. Store in an airtight container at room temperature. Reheat in a 180°C oven for 3-4 minutes before serving to restore crispiness.

→ What can I use instead of roti or tortillas?

Naan bread works excellently for softer bowls. For gluten-free options, use large corn tortillas or make edible bowls from large lettuce leaves for a lighter version.

→ How can I make this vegetarian?

Replace chicken thighs with firm paneer cubes or extra-firm tofu. Adjust cooking time to 5-7 minutes for paneer or 8-10 minutes for tofu. The marinade and sauce remain unchanged.

→ Can I freeze the butter chicken?

The butter chicken sauce freezes beautifully for up to 3 months. Freeze before adding cream. When reheating, add fresh cream and warm gently. Avoid freezing assembled bowls.

→ How do I prevent the roti bowls from getting soggy?

Brush the inside of baked roti bowls with melted butter or oil to create a barrier. Fill with butter chicken just before serving, not too far in advance. Keep components separate until ready to eat.

→ Can I adjust the spice level?

Certainly. Reduce chili powder to ½ teaspoon for mild heat. For extra spice, add 1-2 chopped green chilies with the garlic and ginger, or increase chili powder to 2 teaspoons.