Trinidad Chicken Roti Recipe – Juicy bite-sized chicken and chickpeas enveloped in warm Indo-Caribbean sauce loaded with spices make for an unforgettable meal. This dish comes together in no time and gets everybody excited about sitting around the dinner table.
This dish is one hundred percent approachable despite sounding like something elaborate. You’ll need to gather up several spices, yes, but otherwise, it’s a piece of cake. You simply add everything to a pot and let it simmer.
In fact, you’ll be surprised at how easy it is, especially when the rave reviews start pouring in. I’m not exaggerating when I say everyone loves this dish!
Content…What Is It? |
What Is Trinidad Chicken Roti?
Technically, roti is an unleavened flatbread popular in Indian and Caribbean cuisine. Trinidad chicken roti refers to the curry-like chicken filling that goes inside. This dish hails from Trinidad and Tobago, where the island nation’s inhabitants like to pay homage to their Indo-Caribbean roots. That delivers some insanely good curries and seafood dishes.
And this chicken roti from Trinidad is no exception. Think buttery-rich, spicy chicken without the copious amount of butter. Equally delicious, and maybe slightly healthier? That’s what I’m telling myself anyway. 😜
Recipe Ingredients
- Chicken – Grab some boneless, skinless chicken thighs for this recipe and cut them into bite-sized pieces.
- Chickpeas – Canned chickpeas pack added fiber, protein, and flavor to this roti dish.
- Potatoes – Cubed potatoes add substance and texture to this meal. They also taste divine slathered in the spicy sauce.
- Chicken Broth – Trinidad chicken roti is saucy! It gets that way, thanks to the chicken broth.
- Spices – This dish is so flavorful, thanks to an amazing list of herbs and spices. Here’s what you’ll need: diced onion, minced garlic, white pepper, thyme, chicken bouillon powder, cumin, smoked paprika, allspice, curry powder, nutmeg, and if you like some heat, a little cayenne powder too. 😅
How to Make Trinidad Chicken Roti
Marinate
- Prep Chicken – Place the chicken in a large bowl or saucepan. Then, add the salt, garlic, thyme, white pepper, and curry powder. (Photo 1)
- Season – Mix the chicken with a spoon or your hands until it is well coated with the seasonings. (Photo 2)
- Marinate – Set it in the fridge and marinate for 30 minutes or overnight.
Cook it Up
- Saute – Heat a large saucepan with oil. Add the onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder, and stir occasionally for 2-3 minutes. The onions should be translucent.
- Chicken – Next, toss the chicken into the pan. Sauté everything for 2-3 more minutes. (Photo 3)
- Simmer – Finally, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring it to a boil and then reduce it to a simmer until the sauce thickens, which might take about 20-30 minutes. (Photo 4)
- Serve – Taste test and adjust the salt, spiciness, and thickness by adding more broth as needed.
Recipe Variations
- Use a different cut of chicken. Any cut of chicken will work in this dish. Just debone it (if needed), cut it into bite-sized pieces, and proceed.
- Make it vegan. Skip the chicken altogether and replace chicken broth with vegetable broth for a vegan roti. Just make sure you double or triple the chickpeas.
- Add extra veggies. Feel free to add peas, carrots, or any other veggie you love that tastes great in curry.
Tips and Tricks
- Add a little chicken broth if you notice the chicken sticking and starting to burn.
- Cut up the chicken before you marinate it. That way, the spices have even more area to penetrate and can add plenty of flavor.
- Get all your spices together before you start sauteing. Otherwise, you might burn the onions, garlic, and chicken as you poke around for the seasonings. (It’s a long list, as you probably noticed.) 😆
Make-Ahead and Storage Instructions
Make the chicken roti, let it cool, and store it in the fridge for up to three days before serving. You can also freeze it for up to three months. Reheat thawed roti on the stovetop over medium heat until warmed through. The same goes for leftovers.
What Goes With Trinidad Chicken Roti
Serve chicken roti with Buss Up Shut—Paratha for a more authentic take on this Trini dish. It also goes great with a steamy bowl of garlic rice and fried plantains or some Jamaican rice and peas. Wash it down with some sorrel drink, especially if you made it extra spicy. ❤️🔥
More Mouthwatering Trinidadian Recipes to Try
This blog post was originally published in April 2017 and has been updated with additional tips and beautiful photos
Trinidad Chicken Roti
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Ingredients
Chicken Marinade
- 2½-3 pounds (1-1.5kg) chicken thighs (boneless, skinless, and cut into bite-sized pieces)
- ½ teaspoon (1g) white pepper
- 1 teaspoon (5g) minced garlic
- ½ teaspoon (1g) dried thyme
- ½ teaspoon (3g) salt
- ½ teaspoon (1-2g) curry powder
- ½ teaspoon (1-2g) chicken bouillon
Chicken Roti
- 2 tablespoons (30ml) canola oil (more if needed)
- 1 large onion, diced
- 2 teaspoons (10g) minced garlic
- 1½ teaspoons (3g) thyme, fresh or dried
- 1 teaspoon (2-3g) ground cumin
- 1½ teaspoons (3-4g) smoked paprika
- 1 teaspoon (3g) ground allspice
- 2-3 tablespoons (14-22g) curry powder
- 1 teaspoon (2g) ground nutmeg
- 1 15-ounce can chickpeas, drained
- 1 tablespoon (10g) chicken bouillon
- 2 cups (260g) cubed potatoes
- ½-1 teaspoon (<1-2g) cayenne pepper (optional)
- 1 teaspoon (2g) white pepper
- 3-4 cups (700-950ml) chicken broth
- salt to taste
Instructions
- Place chicken in a large bowl or saucepan, then add salt, garlic, thyme, white pepper, and curry powder.
- Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.
- When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.
- Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.
- Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until the sauce thickens (it might take 20-30 minutes).
- Adjust with salt, pepper, and broth for taste and consistency.
Tips & Notes:
- Add a little chicken broth if you notice the chicken sticking and starting to burn.
- Cut up the chicken before you marinate it. That way, the spices have even more area to penetrate and can add plenty of flavor.
- Mise en place is essential, so tet all your spices together before you start sauteing.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Sarah Davies says
Oh my goodness. Just made your chicken roti and it was the best i have ever tasted – not saying that because I made it but saying that because they was the tastiest that I have ever had. The recipe was perfect. I even added some hot sauce to it.
Tristan says
I love this recipe. I’ve tweaked a little each time I make it, yet the core recipe is the real deal. Wonderful .
Kathleen L. says
I made this, along with your buss up shuh paratha, for dinner last night and it was amazing! Totally made me think of all the times I was in Barbados. I will definitely be making this again and again and again.
Liam Frederick says
Made it for dinner but defo a bit to salty will more then likely make again but with low salt options
Mike Greenwood says
Love this. I have made this a couple of times.
The second time I doubled it and froze batches leaving out the potatoes. I boil potatoes and add them when reheating . Potatoes never freeze well.
I noticed paprika is doubled in the Chicken Roti section. I assumed this was an error.
I also noticed garlic was not in the ingredients list but is in the instruction part. How much should I add?
ImmaculateBites says
Its two Teaspoons minced garlic . Recipe updated . Thanks Mike.
Stevo says
Hello, I made this tonight for my family and I have a question. The sauce did not thicken enough despite cooking for 35 minutes (rather than 20-30). I used 4 cups of chicken broth and wondered if I should use 2? My wife also though perhaps putting some of the cooked potatoes and chick peas in a blender and then mixing back in.
The spices and taste were perfect.
Please share your thoughts.
Erich Coleman says
Try 1/4 cup of COLD water and a few tbs of corn starch, stir it into a slurry and add as needed. You will see it begin to thicken in about 30 seconds or less. Happy cooking! (Won’t change the flavor)
Stevo says
Hello, I made this tonight for my family and I have a question. The sauce did not thicken enough despite cooking for 35 minutes (rather than 20-30). I used 4 cups of chicken broth and wondered if I should use 2? My wife also though perhaps putting some of the cooked potatoes and chick peas in a blender and then mixing back in.
The spices and taste were perfect.
Please share your thoughts.
Stevo says
The bread/wrap that goes with this dish – do you buy it or make it? Do you have a recipe for that?
imma africanbites says
Yes, I do. You can check the paratha recipe here >>> https://www.africanbites.com/paratha-buss-shut/ . Enjoy!
jim noon says
I found Roti wraps pre-maid in the store which were pretty good. In a pinch, whole wheat tortillas also work well.
This is the best recipe I’ve found for Chicken Roti. Fresh ground nutmeg and allspice berries really make a difference to the flavour.
Lisa says
Would it make sense to add scotch bonnet instead of hot sauce ? We love the taste of scotch bonnet …
Melinda says
AMAZING!! I cooked this exactly as the recipe stated and it is epic. Will be making weekly and sharing with everyone I know! Made with the busted up shirt roti….perfect!
imma africanbites says
Now you got me wanting to make this over the weekend. Happy holidays, Melinda! Thank you for dropping by.
Brandy Lockett says
I found your site looking for bust up, and something to go with it for Mother’s day tomorrow. I can’t wait to make them both. You make cooking look so simple. Thanks for helping me keep my Kitchen Crown with recipes like this.
imma africanbites says
Awww, thank you so much, Brandy! Can’t wait to hear how it turns out for you. Happy cooking! 🙂
Lawrence Ytuarte says
I made this dish three weeks ago, following the recipe strictly. It is a fantastic dish. So fantastic I am making it again this weekend!
Regarding the cooking: I live in a high-altitude area (4,000 ft). To get the sauce to thicken I cooked it for 15 minutes covered, then uncovered it and cooked it for a final 20 minutes.
Absolutely delicious! Thank you so much for making this recipe available!
imma africanbites says
Thank you so much for your input, Lawrence. So glad it turned out great for you and thank your for the time. Happy cooking!
Gemzxox says
This is a great recipe! I have made this many times for my partner and our family members and it tastes sooo good. whether as suggested the name of it might not be correct! Its bloody awesome regardless
ImmaculateBites says
Thanks ! So happy to hear this.
Patricia Huchez says
This is a delish recipe! Thank you so much
ImmaculateBites says
Wonderful ! Thanks for the feedback!
Leah says
Hi, I don’t see any onions listed in the ingredient list??
What knd of onions do you use?
ImmaculateBites says
It’s listed . The third ingredient on the list – yellow onions works just fine