Butter Chicken Roti Bowls (Printable)

Creamy butter chicken nestled in crispy roti bowls with fresh herbs and yogurt topping.

# What You'll 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 - 6.8 tablespoons heavy cream (100 ml)
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 (100 g)
24 - Fresh cilantro leaves, chopped
25 - Sliced red onion
26 - Lemon wedges

# How-to Steps:

01 - In a large mixing bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add chicken pieces and toss thoroughly to coat. Cover bowl 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. Remove chicken from marinade and add to hot skillet. Cook until browned on all sides and cooked through, approximately 6-8 minutes. Transfer cooked chicken to a clean plate and set aside.
03 - In the same skillet, reduce heat to medium and melt butter. Add chopped onion and sauté until translucent and softened, about 5 minutes. Stir in minced garlic and ginger, cooking for 1 additional minute until fragrant.
04 - Add crushed tomatoes, tomato paste, sugar, and fenugreek if using. Reduce heat to maintain a gentle simmer and cook for 10 minutes, stirring occasionally to prevent sticking. Sauce should thicken slightly.
05 - Reduce heat to low setting. Stir in heavy cream and season with salt and pepper to taste. Return cooked chicken to the skillet, ensuring pieces are submerged in sauce. Simmer for 5 minutes until chicken is heated through and well coated.
06 - Preheat oven to 350°F. Drape rotis or flour tortillas over inverted oven-safe bowls or small ramekins to form bowl shapes. Bake for 7-8 minutes until edges are crisp and hold shape. Remove from oven, brush with melted butter, and cool briefly before removing from molds.
07 - Place one roti bowl on each serving plate. Generously fill with butter chicken mixture. Top with a dollop of plain yogurt, fresh cilantro leaves, sliced red onion, and a lemon wedge on the side. Serve immediately while roti bowls remain crisp.

# Expert Pointers:

01 -
  • The marinated chicken stays incredibly tender, even after reheating the next day
  • The crispy roti bowls turn an ordinary curry into something that looks restaurant fancy
  • You can prep everything in advance and just assemble when guests arrive
02 -
  • Do not skip the fenugreek leaves if you can find them, they add that restaurant quality flavor
  • The roti bowls must be completely cool before filling or they will get soggy within minutes
  • The sauce thickens as it sits, so add a splash of water if reheating the next day
03 -
  • Pat the chicken very dry before marinating so the spices cling better
  • Let the butter chicken rest for 5 minutes off heat before serving for deeper flavor

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