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Creamy butter chicken roti recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Impress with a stunning golden roti bowl overflowing with creamy butter chicken.
Ingredients:
  • 4 Sailing Seas frozen roti paratha
  • 160ml (2/3 cup) grapeseed oil
  • 6 chicken thigh fillets, each cut into 3 pieces
  • 1 large red onion, cut into thin wedges
  • 80g (1/4 cup) tandoori paste
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 400ml can coconut cream
  • 21.00 gm fresh lime juice, plus lime wedges, to serve
  • 2 x 250g packets microwave rice
  • 1 tsp ground turmeric
  • Mango chutney, to serve
  • Coriander sprigs, to serve
  • 1 Lebanese cucumber, thinly sliced
  • 45g (1/4 cup) roasted cashews
Instructions:
  • Allow the roti to sit at room temperature, covered with plastic wrap, for 1-2 minutes to thaw slightly. Roll out each roti using a rolling pin to create a 20cm circle.
  • 1. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Unwrap 1 roti and place it in the pan. Cook for 1-2 minutes on each side until golden brown. 2. Transfer the hot roti onto an upturned bowl and cover with a clean tea towel. Gently shape the roti over the bowl to form a bowl shape. Let it cool completely. 3. Repeat this process with the remaining roti using oil as needed.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil. Cook half of the chicken for 3 minutes on each side until golden. Transfer to a plate. Repeat with another tablespoon of oil and the rest of the chicken.
  • Heat 1 tablespoon of oil in a pan over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until softened. Stir in the curry paste, garlic, and ginger, and cook for 1 minute until fragrant. Add the chicken and coconut cream, bring to a boil, then reduce heat and simmer for 10 minutes uncovered until chicken is cooked through. Finish by stirring in the lime juice.
  • Prepare the rice following the instructions on the package.
  • Mix 1 tablespoon of oil with turmeric in a small bowl. Brush the mixture inside the roti bowls. Fill the bowls with butter chicken. Add a dollop of yogurt and a swirl of mango chutney. Garnish with coriander, cucumber, cashews, and lime wedges. Serve with rice.

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