Passage To India Butter Chicken Roti Bowls
Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 6 mini roti, warmed following packet directions
- 1tablespoons vegetable oil
- 6 chicken thigh fillets, diced
- 1 brown onion, diced
- 375grams Passage to India Extra Mild Butter Chicken Simmer Sauce
- 200grams frozen peas
- 1kilograms yoghurt (to serve)
- 2tablespoons coriander leaves (optional, to serve)
Nutrition per serving
5980kJ / 1420Cal
5980 Kilojoules or 1420 Calories
69% of daily energy intake*
Protein
29.2grams
Fat
46.5grams
Carbs
81.5grams
Sugars
29.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Passage to India Butter Chicken Roti Bowls
Method
Step 1 of 4
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.
Step 2 of 4
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.
Step 3 of 4
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.
Step 4 of 4
Spoon butter chicken into roti bowls. Serve with yoghurt and coriander, if you like.
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