Butter Chicken Roti Bowls
Credit: Whisk Media Group
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Butter Chicken Roti Bowls
Ingredients:
Turmeric Coconut Rice
This fluffy yellow rice is a wonderful side for curries. Cook this easy recipe on the stove or in the microwave.
Click here to get the recipe.
Click here to get the recipe.
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.
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These new sauces are made especially for slow cooking! They make it so easy to make authentic slow cooked curries to feed a large family, or you can batch cook and have leftovers for another meal.
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Nice one
1 year 2 months ago
Like this sauce a lot and the roti bowls are great. Thanks for the idea
Yum
1 year 10 months ago
Really good recipe
Good for kids
1 year 11 months ago
The kids really enjoyed this recipe. It's easy for them to make and they love making the roti bowls
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