Chicken Tikka on Roti

Take your tastebuds to India with this flavor-packed Chicken Tikka on Roti! Juicy chicken simmers in a fragrant tomato tikka sauce, bursting with warm spices. We layer it on fluffy basmati rice and melt Bongards® Mozzarella/Provolone Shredded Cheese over the top. Fresh cilantro adds a pop of brightness, while a vibrant mango slaw cuts through the richness. Wrapped in a griddled roti or warm naan, it’s a handheld symphony of textures and taste. Don’t forget the cooling yogurt cilantro crema for dipping – it’s the perfect finishing touch to this Indian-inspired masterpiece!


  • 1 large roti wrap (or large naan)
  • 6 oz. chicken breast
  • Salt, to taste
  • Black pepper, to taste
  • 8 oz. tikka sauce (see secondary recipe below)
  • 4 oz. mango slaw (see secondary recipe below)
  • 2 oz. Bongards® Mozzarella/Provolone Shredded Cheese
  • 3 Tbsp. yogurt cilantro crema sauce (see secondary recipe below)
  • 3 oz. basmati rice (see secondary recipe below)
  • 1 Tbsp. neutral oil


  1. Prepare mango slaw in advance.
  2. Prepare basmati rice.
  3. Prepare tikka sauce.
  4. Prepare cilantro yogurt sauce.
  5. Dice chicken breast and season with salt and pepper.
  6. Heat oil over medium-high heat in large saute pan. Add chicken and sear until golden on all sides, about 4-5 minutes.
  7. Add tikka sauce, bring to a simmer, and reduce to medium-low. Cover and continue to simmer until chicken is fully cooked, about 10 minutes.
  8. Heat large skillet or saute pan over medium-high heat. Cook roti on both sides until golden brown (or warm naan).
  9. Add rice to middle of roti (or naan), then add shredded cheese.
  10. Top cheese with chicken tikka, mango slaw, and fresh cilantro.
  11. Roll roti into a burrito (or fold naan into a wrap).
  12. Serve with side of yogurt cilantro crema.

Secondary Recipes

Mango Slaw

  • 8 oz. coleslaw blend
  • 2 large mangoes, peeled, pitted, and thinly sliced
  • 1/2 C. fresh cilantro, chopped
  • 2 Tbsp. lime juice, freshly squeezed
  • 1 Tbsp. honey or agave syrup
  • 3 Tbsp. mayonnaise
  • 1/4 tsp. celery salt
  • 1/4 tsp. black pepper, freshly ground
  1. In a large bowl, combine all ingredients.
  2. Toss with tongs or fork to combine.
  3. Refrigerate for at least 1 hour.

Basmati Rice

  • 1 C. dry basmati rice, not rinsed
  • 1-1/2 C. water
  1. Place rice and water in a medium saucepan over medium-high heat, without lid.
  2. Bring to a simmer.
  3. Cover tightly, reduce heat to medium-low, and cook for 12 minutes, without removing lid.
  4. Once liquid is absorbed, remove from heat.
  5. Leave covered 5-10 minutes, then fluff with fork.

Tikka Sauce

  • 2 Tbsp. Bongards® Salted Butter
  • 1 large onion, finely diced
  • 2 garlic cloves, finely grated
  • 1 Tbsp. ginger, finely grated
  • 1-1/2 tsp. garam masala
  • 1-1/2 tsp. ground cumin
  • 1 tsp. turmeric powder
  • 1 tsp. ground coriander
  • 14 oz. tomato puree
  • 1 tsp. kosher salt
  • 1-1/4 C. heavy cream
  • 1 tsp. brown sugar
  • 1/4 C. water
  • 4 tbsp. fresh cilantro
  1. Melt butter in a large pot over medium-high heat.
  2. Saute onions until soft, about 3 minutes, while stirring.
  3. Add garlic and ginger and saute for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander.  Cook for 20 seconds until fragrant, stirring occasionally.
  4. Reduce heat to medium-low. Add tomato puree, salt, and brown sugar.
  5. Let simmer 10-15 minutes, stirring occasionally, until sauce thickens and becomes a deep brown-red color.
  6. Stir in cream and cilantro and remove from heat.

Yogurt Cilantro Crema

  • 1 C. nonfat Greek yogurt
  • 1/4 C. cilantro, minced
  • 1 Tbsp. garlic, minced
  • 1 lime
  • 1/4 tsp. salt
  • 2 Tbsp. water
  • Black pepper, to taste
  1. Add all ingredients to food processor and blend until combined and smooth.
  2. Add additional 1 Tbsp. of water at a time if thinner consistency is desired.