Description
Take your weekly lunches up a notch with this creamy, flavor-packed Butter Chicken paired with fluffy basmati rice and warm garlic naan. It’s a freezer-friendly meal that brings restaurant vibes to your everyday routine—without the takeout price tag.
Ingredients
For the Butter Chicken:
• 1 ½ lbs chicken breast, cubed
• 1 cup plain Greek yogurt
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream or coconut milk
• Fresh cilantro (optional, for garnish)
For the sides:
• 2 cups cooked basmati rice
• 2 pieces garlic naan, cut in halves or quarters
Instructions
Marinate the Chicken: Combine yogurt, lemon juice, and spices in a bowl. Add chicken and marinate for at least 30 minutes (overnight is best).
Cook Chicken: In a large skillet, heat oil and cook marinated chicken until browned. Remove and set aside.
Make the Sauce: In the same pan, sauté onions, garlic, and ginger. Add tomato sauce and simmer 10 minutes.
Finish It Off: Stir in cream, return chicken to the pan, and simmer 10–15 minutes until the sauce thickens.
Assemble Bowls: Divide rice into 4 meal prep containers. Top with butter chicken and tuck in naan slices. Garnish with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520/serving
- Fat: 25g/serving
- Carbohydrates: 40g/serving
- Protein: 35g/serving