Meal-Prep Butter Chicken
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
Meal-Prep Butter Chicken
Description
This recipe begins by cooking onions in oil until golden, then adding ginger, garlic, chicken pieces, tomato paste, and a blend of spices including garam masala, chili powder, fenugreek, and cumin. The mixture simmers with heavy cream to develop a creamy, mildly spiced sauce coating tender chicken chunks. The heavy cream provides richness, mellowing the heat and balancing the tomato's acidity.
Alongside the butter chicken, basmati rice is prepared simply by rinsing then cooking with water and salt for fluffy grains that absorb the sauce well. The garlic naan is made from pizza dough divided into portions, rolled thin, and pan-cooked on a hot skillet. The cooked naan is brushed with a melted butter mixture infused with minced garlic and optional cilantro, creating a soft flatbread with a fragrant, buttery garlic topping.
This meal prep-friendly combination provides a hearty, satisfying dinner or lunch that can be refrigerated and reheated. The butter chicken's sauce thickens slightly upon standing, making leftovers convenient. The naan adds a hands-on element perfect for scooping the curry and rice. This balanced trio offers protein, starch, and bread with flavor profiles that complement each other, creating a fulfilling meal.
Ingredients
For the butter chicken
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion diced, medium
- 1 teaspoon ginger finely minced or grated (or use paste, fresh
- 2-3 cloves garlic finely minced or crushed
- 1 ½ pounds chicken breast boneless, skinless, cut into 3/4-inch chunks, about 2-3 pieces
- 1 can 6 oz. tomato paste (or 8-10 oz can of tomato sauce)
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika, adjust to taste
- 1 teaspoon fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
- 1 teaspoon cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream sub for half & half or yogurt for low fat
For the rice
- 1 cup basmati rice or jasmine
- 1 3/4 cups water
- salt large pinch
For the garlic naan
- pizza dough small
- 4 cloves garlic minced
- 1/4 cup cilantro optional, minced
- 2 tablespoon butter melted
Instructions
- To cook butter chicken:Heat a large skillet or medium saucepan over medium-high heat. Add the oil and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through. Add the heavy cream and simmer for 8-10 minutes stirring occasionally.
- To make naan: Combine the garlic, butter, cilantro and butter in a small bowl. Set aside. Divide pizza dough into 8 equal portions. Roll the dough into a small circle using a rolling-pin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough in the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and spread with the garlic butter mixture. Cook until done. Repeat the same until all dough is done.
- To cook rice: Wash rice until it runs clear then rinse. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes. Turn off heat and let stand for 5 minutes.
- To Assemble: Measure 1 cup of cooked rice into each meal prep container. Pour about 1 cup of the butter chicken on the rice. Wrap a naan with foil or plastic wrap. To heat, microwave containers for 2 minutes or until steamy. Micwaorve naan for just 20 seconds.
User Reviews
Overall Rating
4.6
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