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Butter Chicken Roti Bowls

A delightful way to enjoy classic butter chicken served over warm roti or rice, topped with fresh vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 grams Chicken (boneless, skinless)
  • 2 tablespoons Butter
  • 400 grams Tomatoes (crushed or pureed)
  • 2 teaspoons Garam masala
  • 4 cloves Garlic (minced)
  • 1 inch Ginger (minced)
  • 200 ml Heavy cream
  • 1 teaspoon Salt
Serving Accompaniments
  • 4 pieces Fresh roti (or naan)
  • 2 cups Cooked rice
  • 1 cup Fresh vegetables (for topping, e.g., cucumbers, onions, cilantro) Chopped as desired

Method
 

Cooking
  1. In a pan, heat butter and sauté minced garlic and ginger until fragrant.
  2. Add the chicken pieces and cook until browned.
  3. Stir in the crushed tomatoes and garam masala, and let it simmer for 15-20 minutes.
  4. Add heavy cream and salt, stir well, and let simmer for another 5 minutes until the sauce thickens.
Serving
  1. To serve, place a generous portion of cooked rice or broken roti at the bottom of a bowl.
  2. Spoon the butter chicken on top, ensuring you get plenty of the creamy sauce.
  3. Finish with a sprinkle of fresh vegetables like cucumbers, onions, or cilantro.

Notes

Make sure to sauté the garlic and ginger well for stronger flavor. Adjust spiciness by changing garam masala. For a healthier option, reduce butter or substitute some cream with yogurt.