This butter chicken recipe base is perfect for the kids as it's an extra mild simmer sauce. Make dinner fun and serve this butter chicken dinner in these easy to make roti cups.
Ingredients
6 mini roti, warmed following packet directions
1 tablespoon vegetable oil
6 chicken thigh fillets, diced
1 brown onion, diced
375g Passage to India Extra Mild Butter Chicken Simmer Sauce
200g frozen peas
Yoghurt, to serve
Coriander leaves, optional, to serve
Method
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 India 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.
Tips & Hints
You can also serve with steamed basmati rice to make it a heartier meal.
