Method

1. Preheat oven to 350°F / 320°F 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 yogurt and cilantro, if you like.

Tips & Hints: You can also serve with steamed basmati rice to make it a heartier meal.

What You'll Need

• 6 mini roti, warmed following packet directions
• 1 tablespoon vegetable oil
• 6 chicken thigh fillets, diced
• 1 brown onion, diced
• 13oz Passage to India Butter Chicken Simmer Sauce
• 7oz frozen peas
• Yogurt, to serve
• Cilantro leaves, optional, to serve