Creamy butter chicken roti


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Watch jaws drop around the dinner table when this golden
roti bowl filled with creamy butter chicken arrives.

16 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

  • 1 tbsp fresh lime juice, plus lime wedges, to serve

  • 2 x 250g packets microwave rice

  • 1 tsp ground turmeric

  • Greek-style yoghurt, to serve

  • Mango chutney, to serve

  • Coriander sprigs, to serve

  • 1 Lebanese cucumber, thinly sliced

  • 45g (1/4 cup) roasted cashews

6 Method Steps

  • Step 1

    Set the roti

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (4 Sailing Seas frozen roti paratha) aside at room temperature, still between the plastic packaging wrap, for 1-2 minutes to thaw slightly. Use a rolling pin to roll out each roti to form a 20cm circle.

  • Step 2

    Heat 1 tbs oil in a frying pan over medium-high heat. Remove wrapping and place 1 roti in the pan. Cook for 1-2 minutes each side or until golden. Place hot roti over an upturned bowl. Cover with a clean tea towel. Gently press the roti over the bowl to form the bowl shape. Set aside to cool completely. Repeat with the oil and remaining roti.

  • Step 3

    Meanwhile, heat 1 tbs oil in a large frying pan over medium heat. Add half the chicken (6 chicken thigh fillets, each cut into 3 pieces). Cook for 3 minutes each side or until golden. Transfer to a plate. Repeat with another 1 tbs oil and the remaining chicken.

  • Step 4

    Heat 1 tbs oil in the pan. Add the onion (1 large red onion, cut into thin wedges). Cook, stirring, for 3-4 minutes or until soft. Add the curry paste (80g (1/4 cup) tandoori paste), garlic (2 garlic cloves, crushed) and ginger (2 tsp finely grated fresh ginger). Cook, stirring, for 1 minute or until aromatic. Add chicken and coconut cream (400ml can coconut cream). Bring to the boil. Simmer, uncovered, for 10 minutes or until the chicken is cooked through. Stir in the lime juice (1 tbsp fresh lime juice, plus lime wedges, to serve).

  • Step 5

    Meanwhile, cook the rice (2 x 250g packets microwave rice) following the packet directions.

  • Step 6

    Combine remaining 1 tbs oil and turmeric (1 tsp ground turmeric) in a small bowl. Brush over the inside of the roti bowls. Spoon the butter chicken among the roti bowls. Top with yoghurt (Greek-style yoghurt, to serve) and swirl through a little mango chutney (Mango chutney, to serve). Arrange the coriander sprigs (Coriander sprigs, to serve), cucumber (1 Lebanese cucumber, thinly sliced), cashews (45g (1/4 cup) roasted cashews) and lime wedges on top. Serve with the rice.

Tell us what you think of this recipe!

Source link

Cheesy corn bake

Creamy chicken and zucchini bake