Butter Chicken Roti Bowls (Printable Version)

Creamy spiced chicken nestled in crispy roti bowls, topped with cool yogurt and fresh herbs for a satisfying Indian-inspired comfort 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 - 6 tablespoons 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 - Combine Greek yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt in a large bowl. Add chicken pieces and toss thoroughly to coat. Cover and marinate for at least 20 minutes, or refrigerate for up to 2 hours for enhanced 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 clean plate and set aside.
03 - In the same skillet, melt butter over medium heat. Add finely chopped onion and sauté for approximately 5 minutes until translucent and softened. Stir in minced garlic and fresh ginger, continuing to cook for another minute until fragrant.
04 - Add crushed tomatoes, tomato paste, sugar, and fenugreek (if using) to the skillet. Stir well to combine and simmer for 10 minutes over medium heat, stirring occasionally to prevent sticking.
05 - Reduce heat to low setting. Pour in heavy cream and stir gently to incorporate. Season with salt and pepper to taste. Return the cooked chicken to the sauce, allowing it to simmer for an additional 5 minutes until heated through and thoroughly coated.
06 - Preheat oven to 350°F. Drape each roti or tortilla over an inverted oven-safe bowl or small ramekin to form bowl shapes. Bake for 7 to 8 minutes until crisp and lightly golden. Remove from oven, brush with melted butter, and allow to cool slightly before carefully removing from molds.
07 - Place each roti bowl on individual serving plates. Generously fill with butter chicken mixture. Garnish with a dollop of plain yogurt, fresh chopped cilantro, sliced red onion, and a lemon wedge on the side.

# Expert Suggestions:

01 -
  • The yogurt marinade makes the chicken impossibly tender while infusing it with deep flavor
  • Eating the bowl eliminates the need for extra silverware and feels like a fun, interactive experience
  • The sauce freezes beautifully, so you can double it and always have comfort food ready
02 -
  • The sauce thickens as it cools, so don't panic if it looks slightly thin when it's hot
  • Fenugreek leaves (kasuri methi) are the secret ingredient that gives butter chicken its distinctive flavor
  • Watch the roti bowls closely in the oven because they can go from perfect to burnt quickly
03 -
  • Crush the dried fenugreek leaves between your palms before adding them to release their oils
  • Room temperature yogurt marinade coats the chicken more evenly and prevents curdling

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