Delicious Butter Chicken Meal Prep Recipe with a slight twist to cut calories.
Chicken Marinade
1kg (2.2lbs) – Chicken Thigh, Boneless & Skinless
¾ Cup (170g) – Natural Greek Yogurt
3 – Garlic Cloves, Minced
15g (0.5oz) – Ginger, Minced
3 tsp (6.5g) – Garam Masala
1 ½ tsp (3.5g) – Ground Cumin
1 tsp (2g) – Ground Turmeric
1 tsp (2g) – Kashmiri Chilli Powder (Optional)
Large Pinch Of Salt
1 ½ Tbsp (30ml) – Peanut Oil
Tomato Gravy
4 Tbsp (56g) – Ghee or Clarified Butter
2 – Brown (Yellow Onions), Thinly Sliced
3 – Garlic Cloves
15g (0.5oz) – Ginger, Minced
2 tsp (4.5g) – Ground Cumin
2 tsp (4g) – Ground Coriander
1 tsp (2g) – Kashmiri Chilli Powder (Optional)
800g (1.7lbs) – Diced Tomatoes (Use Canned)
¼ Cup (60ml) – Water (Use To Clean The Tomato Can)
2 ½ tsp (5g) – Garam Masala
2 ½ tsp (11g) – Granulated Sugar
1 Cup (250ml) – Thickened Cream or Yogurt
2 tsp (1.5g) – Kasoori Methi (Dried Fenugreek Leaves)
Seasoning To Taste
Serving
Coriander (Cilantro)
Naan Bread
Method –
1. Place the chicken & marinade ingredients (except the peanut oil) into a large mixing bowl and combine. Cover and place in the fridge to marinate for a minimum of 30 minutes up to 48 hours.
2. In a large high-rimmed pan or pot, place over high heat and once hot, pour in the canola oil. Add the marinated chicken and sear in batches for 3-4 minutes on each side or until lightly golden. Remove & place in a bowl to rest.
3. Add the ghee or clarified butter to the same pot or pan, and let it melt. Add in the thinly sliced brown (yellow) onion and saute for 5 minutes or until deep golden, stirring frequently. Add in the garlic and ginger paste, and saute for 45 seconds mixing the whole time to prevent it from burning.
4. Add the ground cumin, ground coriander and red chilli powder (optional). Toast and saute for 45 seconds. Add in the canned tomatoes and water, mix well to combine and bring to a boil. Reduce heat to low and simmer for 8 minutes, stirring frequently.
5. After 8 minutes, take the pot or pan off the heat and blend using either an immersion blender or food processor (see notes below about the food processor.)
6. Once smooth, Place it back over high heat and bring it back to a boil. Once boiling, add the garam masala, sugar, thickened cream or yogurt, kasoori methi, and seared chicken, along with any resting juices and seasoning to taste. Mix well to combine and bring back to a boil; reduce heat to low and simmer for 25-30 minutes or until the chicken is soft and tender. Remove from stovetop.
7. Serve the rice and curry divided among 5 x 750ml airtight containers and top with any remaining gravy. Garnish with fresh coriander (cilantro) & naan bread. Dig in.
#mealprep #butterchicken #curry
