Butter Chicken Meal Prep

This week for meal prep, we are making butter chicken, yum. Sadly, I don’t have ANY Indian restaurants near my house, so I have to compromise and make butter chicken at home. However, when I make this I feel a little bit less sad I don’t have any Indian restaurants near me.

So, let’s make it

Recipe

Chicken Marinade

• 32 oz chicken breast

• ½ cup plain yogurt

• 5 garlic cloves, minced

• 2 tsp garam masala

• 1 tsp turmeric

• 1 tsp cumin seeds

• 1 tsp red chili powder

• 1 tsp salt

Butter Chicken Sauce

• 2 Tbsp olive oil

• 2 Tbsp ghee (or unsalted butter)

• 1 yellow onion, sliced

• 4 garlic cloves, minced

• 1 Tbsp ginger, minced (about 1 inch)

• 1 ½ tsp cumin seeds

• 1 ½ tsp garam masala

• 1 tsp coriander

• 14 oz (1 can) crushed tomatoes

• 1 tsp red chili powder

• 1 tsp salt

• 1 cup heavy cream

• 1 Tbsp sugar

• 1 bay leaf or 1 tsp kasoori methi (dried fenugreek leaves)

Rice

• 2 cups Basmati rice

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Directions

Marinate the Chicken

1. Combine the chicken and marinade ingredients in a large bowl. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

   

Cook the Chicken

2. Heat olive oil in a large pot over medium heat. Add the marinated chicken and cook until golden brown on both sides. Remove from the pot and set aside.

Make the Sauce

3. In the same pot, add ghee and sauté the onions until soft, about 5 minutes. Scrape up any browned bits for extra flavor.

   

4. Add garlic and ginger, cooking until fragrant (about 1 minute).

5. Stir in cumin seeds, garam masala, and coriander. Let the spices bloom for 15 seconds.

6. Add crushed tomatoes, chili powder, and salt. Simmer for 12-15 minutes, stirring occasionally, until the sauce thickens.

   

Blend the Sauce

7. Blend the sauce until smooth with an immersion blender (or transfer to a regular blender). Add a splash of water if needed to help it blend.

8. Return the sauce to the pot and stir in the heavy cream, sugar, and kasoori methi.

Combine and Cook

9. Add the chicken and its juices back to the pot. Simmer for 8-10 minutes until the chicken is cooked through and the sauce is thickened.

10. Garnish with cilantro and serve over cooked Basmati rice.

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Meal Prep Assembly

• Divide the butter chicken into four meal prep containers.

• Portion the rice into the same containers, and you’re all set for the week!