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Welcome to the world of Butter Chicken, a culinary gem that brings the vibrant and aromatic flavors of Indian cuisine right into your kitchen. This dish, known for its creamy sauce and tender chicken, has gained immense popularity across the globe, becoming a staple in Indian restaurants and home kitchens alike. In this comprehensive guide, we will not only explore the delightful recipe for Butter Chicken but also provide a perfect meal prep option that pairs beautifully with fluffy basmati rice and homemade garlic naan.

Meal-Prep Butter Chicken with Rice and Garlic Naan

Get ready to elevate your meal prep game with this delicious Butter Chicken with Rice and Garlic Naan! This flavorful dish features tender marinated chicken cooked in a rich, creamy sauce, paired perfectly with fluffy basmati rice. The homemade garlic naan adds the perfect touch. Perfect for lunch or dinner, it’s easy to store in meal prep containers and reheat throughout the week. Whip up this indulgent recipe that serves 4-6 and enjoy authentic Indian flavors at home!
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Ingredients
  

For the Butter Chicken:

1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon turmeric powder

Salt and pepper, to taste

4 tablespoons butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 can (15 oz) crushed tomatoes

1 cup heavy cream

Fresh cilantro, for garnish

For the Rice:

2 cups basmati rice

4 cups water

1 teaspoon salt

1 tablespoon oil

For the Garlic Naan:

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

3/4 cup warm water

3 tablespoons yogurt

2 tablespoons minced garlic

2 tablespoons melted butter

Fresh cilantro (for garnish, optional)

Instructions
 

Marinate the Chicken:

    In a large bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and pepper. Add chicken pieces and coat them well. Cover and marinate for at least 1 hour (or overnight for best results).

      Cook the Butter Chicken:

        In a large skillet, melt butter over medium heat. Add chopped onions and sauté until golden brown (about 5-7 minutes). Stir in garlic and ginger, cooking for an additional minute until fragrant. Add the marinated chicken and cook until browned on all sides (about 5-6 minutes).

          Add Tomatoes and Cream:

            Pour in the crushed tomatoes and simmer for 10 minutes. Reduce heat and stir in heavy cream, cooking for another 5 minutes, or until the sauce thickens. Adjust seasoning with salt and pepper. Garnish with fresh cilantro.

              Prepare the Rice:

                Rinse the basmati rice under cold water until the water runs clear. In a pot, combine rice, water, salt, and olive oil. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until rice is tender. Remove from heat and fluff with a fork.

                  Make the Garlic Naan:

                    In a mixing bowl, combine flour, salt, sugar, and baking powder. Add warm water and yogurt, kneading until a smooth dough forms (about 5 minutes). Cover and let rise for 1 hour. Preheat a skillet over medium-high heat. Divide dough into small balls, roll out into flat rounds, and cook in the skillet for about 2 minutes on each side, brushing with melted butter and sprinkling with minced garlic while cooking. Garnish with cilantro.

                      Meal Prep:

                        Divide the rice into meal prep containers, top with a generous serving of butter chicken, and include a piece of garlic naan. Store in the refrigerator for up to 4 days. Reheat when ready to eat.

                          Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6