butter chicken

a lazy but high protein version

Hi friends, and Happy Easter! I’m switching it up this week and sharing one of my all-time favorite takeout meals—butter chicken. Which always reminds me of when Joe and I first started dating. We ordered Indian food all the time, until the place we loved shut down and I’ve been perfecting my own version ever since. The thing with butter chicken is that it typically has a ton of steps and uses way too many dishes (for me). My version uses one pot and I take a few shortcuts to make this recipe much easier than most traditional versions. For starters, I use frozen garlic and ginger cubes (as always) instead of mincing fresh. I also skip the typical marinade and cook the chicken separately first and just add the chicken straight into the sauce. It simmers low and slow and I honestly prefer it this way. This is a great dish for meal prep because the chicken stays super moist and flavorful in the sauce all week long. I like to freeze portions over rice, then just thaw them the day before and microwave until warm. Super easy, and such a nice switch-up from the usual chicken and rice routine. You may need to grab a few spices, but it will be worth it because you will be hitting your protein goal with rich, cozy, and delicious butter chicken all week.

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Tools

• Large skillet with lid

• Wooden spoon

• Cutting board and knife

• Serving spoon or ladle

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Links 🔗

• Garam masala

• Fenugreek

• Red chili powder

• Rice cooker

• Chicken boullion powder

• Basmati rice

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