Kothu roti is a very popular street food throughout Sri Lanka. It’s also a favourite take-out dish in many Sri Lankan and South Indian restaurants. Usually kothu roti is stir fried with chopped roti or parata and spicy chicken curry, but this version uses leftover butter chicken to add a fusion twist to the old favourite. Rotis and paratas are traditional varieties of flat bread found throughout Sri Lanka, India and the Caribbean and frozen versions can be found in the frozen aisle of most supermarkets or purchased at takeout restaurants. Premade rotis (you can even find pre-chopped rotis at Sri Lankan grocery stores) make this dish a snap to make. If you make this dish with frozen roti or parata, follow the package instructions on how to warm before cutting them into squares. Then follow this recipe as instructed.
The distinct flavours of curry leaves, green chilies and finely sliced yellow onion still add an authentic Sri Lankan street fare touch, while the rich tomato cream based butter chicken sets this recipe apart. The final distinguishing feature of this dish is the addition of mozzarella or cheddar cheese which makes this butter chicken kothu roti ooey gooey and absolutely delicious and fun to eat. Let’s get started.
Butter Chicken Kothu Roti – Recipe
- 1 Tbsp. butter or margarine
- 3 cloves garlic, minced
- ½ inch piece ginger, minced
- 2 green chilies, finely sliced
- 1 sprig curry leaves, separated and finely sliced (more for garnish)
- 1 yellow onion, finely sliced
- Salt, to taste
- 1 tsp. ground dry red chilies (optional)
- 6 – 7 rotis or paratas, sliced into ½ inch squares
- 1 cup butter chicken sauce and chicken
- 1 egg
- ½ lime, juiced (more to serve)
- ½ cup mozzarella or cheddar cheese, shredded (optional)
- Heat butter or margarine over medium-high in a large heavy-bottom non-stick pan. Add the garlic, ginger, green chilies and curry leaves and sauté until fragrant, 1 minute. Add the onion and salt and continue to sauté until onions are translucent.
- Add the rotis or paratas and stir to combine. Add the butter chicken and continue to sauté until well blended. Add the ground dry red chilies, if using, and stir fry for 2 minutes.
- Make a well in the middle, crack in egg and scramble until set and fold into the kothu roti. Squeeze in lime juice and continue to stir fry until kothu roti starts to colour slightly.
- Add the mozzarella or cheddar cheese, if using, combine and turn off heat. For a healthier version divide between two serving dishes after Step 3, top each with 2 Tbsp. mozarella or cheddar cheese, let melt for a few seconds and serve right away.
Serve right away garnished with curry leaves and lime wedges on the side. This is a good way to use up leftover butter chicken or other curries. You can substitute the butter chicken for Chettinad Chicken Curry, Egg Curry or Soy Curry as well. Any saucy, flavourful curry will work well in this recipe. You can even try it with Thai Yellow Curry or Chili Chicken!