Sannie's Roti with Masala Chicken Thigh Fillet from the Slow Cooker | SannieK1966

Sannie's Roti with Masala Chicken Thigh Fillet from the Slow Cooker

It is very nice to make the roti yourself with your masala dish. I usually buy them because it's quite a lot of work, but I wanted to make them myself once. Below the recipe for the roti and then the masala recipe. I made that in the slow cooker.

Sannie's Roti of Yellow Split Peas

Supplies for the roti: (for 6 roti)
  • 500 grams self-rising baking flour
  • 150 grams yellow split peas
  • 1 clove of garlic (squeezed out)
  • 1 tsp curry masala
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 chicken stock cube
  • 50 grams butter
  • sunflower oil
  • lukewarm water

Method of preparation of roti:

In a large bowl, mix the self-rising baking flour with the salt. Make a dimple in the middle and pour in 2 tablespoons of sunflower oil and about 300 ml of water there. Knead the dough into a nice, soft dough. Is the dough too dry? Then add the rest of the water. And sticks the dough? Then add a little extra flour or baking flour.

Place a damp tea towel over the bowl and let it stand for at least an hour.

Wash the yellow split peas well and place them in a pan together with the turmeric and chicken stock cube. Bring the yellow peas to a boil in plenty of water and cook with the lid on the pan for about 45 minutes. Then drain the peas, drain well. You now have some kind of porridge from those peas.

Fry the garlic in a dash of sunflower oil and add the curry masala and the cooked split peas, stirfry for a few minutes and put the mixture on a plate to let it cool down well. Let cool for half an hour.

Make 6 equal balls of the dough, make a pit in all the balls in the middle, put in the yellow split pea mixture, close the pit, press the balls a little flat with your hand (if the dough sticks to your hands, wet your hands). Sprinkle your counter top with flour and gently roll the flattened balls into a nice, round pancake (no larger than the frying pan you're going to fry them in) with a rolling pin.

Now melt the butter together with a large splash of sunflower oil in a saucepan.

Heat a frying pan and brush the bottom with a brush with the butter.

When the butter is hot, put in the roti plate and grease the top of the plate with the brush with some of the butter. Bake the rotis nicely brown on both sides.

Delicious with masala beef, lamb or chicken in it with garter and potatoes and egg.

Bon aptit!

Now the recipe with accompanying photo reportage of the masala chicken thigh fillet.


Sannie's Roti with Masala chicken thigh fillet from the slow cooker


** Supplies: (For 4 people, made in a 35 liter Russel & Hobbs)

** 1 kilo of chicken thigh fillet (worst fat cut off and cut into pieces)

** 2 onions (shredded)

** 4 garlic cloves (crushed and chopped small)

** 1 madame Jeanette (very let! In herbal bulb)

** 2 celery stalks (cut)

** 1 red pepper (deseed and cut small)

** 2 tablespoons tomato paste

** 1 tomato (diced)

** 4 tablespoons masala curry powder

** 2 tablespoons cumin seeds (not ground)

** 2 small maggi cubes (crumbled)

** 2 chicken stock cubes (crumbled)

** 1 tablespoon sambal oelek

** 150 ml water

** flower

** salt and pepper from the mill

** splash of oil

** (read on the recipe because there are the ingredients that need to be prepared separately!!!!)


** Method of preparation of the Masala chicken thigh fillet from the slow cooker:

** Sprinkle the chicken thigh fillet cubes with pepper, salt and flour.

** Sauté the onion and pepper in some oil (in your removable pan or in another pan) briefly, add the tomato paste and stir fry briefly (this to deacidify the tomato paste).

** Add all the ingredients and mix everything well, put the spice bulb with the Madame Jeanette in between.

** Put your slow cooker on low for 35 hours (in the Crockpot 25 to 3 hours I think is enough). (NOTE! The last half hour, the herb bulb goes out and the pre-cooked! potatoes, garter (or green beans) and eggs in it!)

** Buy and prepare separately :

** roti plates (purchased or made by yourself)

** 400 grams garter (cook separately!)

** 1 kilo of slightly crumbly potatoes (cook separately

** 4 eggs (cooked 5 minutes)

** small splash of oil

** Meanwhile, the masala chicken is in the slow cooker:

**Cook eggs for 5 minutes and let cool.

** Peel the boiled eggs and prick some holes in the eggs with a satay skewer.

** Put some oil in a pan and stir fry the peeled eggs around over high heat until the outside becomes a little crispy and browned. Set the eggs aside.

**Boil the potatoes (in pieces) in a chicken stock cube (I think about 15 minutes, this differs per potato type! Check the packaging!). Set the boiled potatoes aside.

** Cook the garter for 10 minutes. Set aside. (If there is no garter but green beans, pre-cook it 15 minutes)

** The last half hour take out the herb bulb and add the potatoes, garter (or green beans) and eggs to the chicken, leave for another half hour with lid on the pan. (You can also choose to serve the potatoes and garter separately from each other.

** You can heat the roti plate with microwave foil on a plate in the microwave in 2 minutes.

Bon aptit!


With these, the recipes in one go. That's useful if people want to print it.

Sannie's Roti with Masala chicken thigh fillet from the slow cooker

** Supplies: (For 4 people, made in a 35 liter Russel & Hobbs)

** 1 kilo of chicken thigh fillet (worst fat cut off and cut into pieces)

** 2 onions (shredded)

** 4 garlic cloves (crushed and chopped small)

** 1 madame Jeanette (very let! In herbal bulb)

** 2 celery stalks (cut)

** 1 red pepper (deseed and cut small)

** 2 tablespoons tomato paste

** 1 tomato (diced)

** 4 tablespoons masala curry powder

** 2 tablespoons cumin seeds (not ground)

** 2 small maggi cubes (crumbled)

** 2 chicken stock cubes (crumbled)

** 1 tablespoon sambal oelek

** 150 ml water

** flower

** salt and pepper from the mill

** splash of oil

** (read on the recipe because there are the ingredients that need to be prepared separately!!!!)

** Method of preparation:

** Sprinkle the chicken thigh fillet cubes with pepper, salt and flour.

** Sauté the onion and pepper in some oil (in your removable pan or in another pan) briefly, add the tomato paste and stir fry briefly (this to deacidify the tomato paste).

** Add all the ingredients and mix well, put the spice bulb with the Madame Jeanette in between.

** Put your slow cooker on low for 35 hours (in the Crockpot 25 to 3 hours I think is enough). (NOTE! The last half hour, the herb bulb goes out and the pre-cooked! potatoes, garter (or green beans) and eggs in it!)

** Buy and prepare separately:

** 4 roti plates (bought or made by yourself)

** 400 grams garter (cook separately!) (in the pictures it is unfortunately green beans this time, there was no garter due to. corona)

** 1 kilo of slightly crumbly potatoes (cook separately

** 4 eggs (cooked 5 minutes)

** small splash of oil

** Meanwhile, the masala chicken is in the slow cooker:

**Cook eggs for 5 minutes and let cool.

** Peel the boiled eggs and prick some holes in the eggs with a satay skewer.

** Put some oil in a pan and stir fry the peeled eggs around over high heat until the outside becomes a little crispy and browned. Set the eggs aside.

**Boil the potatoes (in pieces) in a chicken stock cube (I think about 15 minutes, this differs per potato type! Check the packaging!). Set the boiled potatoes aside.

** Cook the garter for 10 minutes. Set aside. (If there is no garter but green beans, pre-cook it 15 minutes)

** The last half hour take out the herb bulb and add the potatoes, garter (or green beans) and eggs to the chicken, leave for another half hour with lid on the pan. (You can also choose to serve the potatoes and garter separately from each other.

** You can heat the roti plate with microwave foil on a plate in the microwave in 2 minutes.

Bon aptit!

Roti with yellow split peas

Supplies: (for 6 roti)

500 grams self-rising baking flour

150 grams yellow split peas

1 clove of garlic (squeezed out)

1 tsp curry masala

1 tsp turmeric

1 tsp salt

1 chicken stock cube

50 grams butter

sunflower oil

lukewarm water

Method of preparation:

In a large bowl, mix the self-rising baking flour with the salt. Make a dimple in the middle and pour in 2 tablespoons of sunflower oil and about 300 ml of water there. Knead the dough into a nice, soft dough. Is the dough too dry? Then add the rest of the water. And sticks the dough? Then add a little extra flour or baking flour.

Place a damp tea towel over the bowl and let it stand for at least an hour.

Wash the yellow split peas well and place them in a pan together with the turmeric and chicken stock cube. Bring the yellow peas to a boil in plenty of water and cook with the lid on the pan for about 45 minutes. Then drain the peas, drain well. You now have some kind of porridge from those peas.

Fry the garlic in a dash of sunflower oil and add the curry masala and the cooked split peas, stirfry for a few minutes and put the mixture on a plate to let it cool down well. Let cool for half an hour.

Make 6 equal balls of the dough, make a pit in all the balls in the middle, put in the yellow split pea mixture, close the pit, press the balls a little flat with your hand (if the dough sticks to your hands, wet your hands). Sprinkle your counter top with flour and gently roll the flattened balls into a nice, round pancake (no larger than the frying pan you're going to fry them in) with a rolling pin.

Now melt the butter together with a large splash of sunflower oil in a saucepan.

Heat a frying pan and brush the bottom with a brush with the butter.

When the butter is hot, put in the roti plate and grease the top of the plate with the brush with some of the butter. Bake the rotis nicely brown on both sides.

Delicious with masala beef, lamb or chicken in it with garter and potatoes and egg.

Bon aptit!



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