Butter Chicken Roti Bowls

6 mini roti, warmed following packet directions

1 tablespoon vegetable oil

6 chicken thigh fillets, diced

1 brown onion, diced

375g Passage to India Extra Mild Butter Chicken Simmer Sauce

200g frozen peas

Yoghurt, to serve

Coriander leaves, optional, to serve

METHOD

1. 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.
2. 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.
3. 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.
4. 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.