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The allure of a flavorful, aromatic dish like Butter Chicken has made it a staple in many homes around the world. This rich, creamy Indian dish is not only a favorite at Indian restaurants but has also found its way into the hearts (and stomachs) of food enthusiasts globally. The beauty of Butter Chicken lies in its luxurious sauce, which is both comforting and indulgent, making it the perfect meal for any occasion. Whether you're hosting a dinner party or simply preparing meals for the week, Butter Chicken is a versatile option that caters to all tastes.

Meal-Prep Butter Chicken with Rice and Garlic Naan

Elevate your meal prep game with this delicious Butter Chicken recipe paired with fluffy rice and homemade garlic naan! This easy-to-follow recipe features marinated chicken in a rich, creamy sauce, perfect for satisfying your cravings. Serve it all up in meal prep containers for an amazing week-long lunch or dinner option. Enjoy the warmth of the spices and the comfort of fresh naan! Perfect for busy days ahead!
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Ingredients
  

For the Butter Chicken:

1.5 lbs boneless chicken thighs, cut into cubes

1 cup plain yogurt

2 tablespoons lemon juice

3 tablespoons butter

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon turmeric

1 can (15 oz) crushed tomatoes

1 cup heavy cream

Salt and pepper, to taste

Fresh cilantro, for garnish

For the Rice:

2 cups basmati rice

4 cups water

1 teaspoon salt

1 tablespoon olive oil

For the Garlic Naan:

2 cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1 teaspoon baking powder

3/4 cup warm water

3 tablespoons unsalted butter, melted

3 cloves garlic, minced

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken:

    In a bowl, combine chicken cubes with yogurt, lemon juice, garam masala, cumin, paprika, turmeric, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

      Cook the Chicken:

        In a large skillet, melt the butter over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in the garlic and ginger, cooking for another minute until fragrant.

          Add Chicken:

            Add the marinated chicken to the skillet. Cook for about 7-10 minutes until the chicken is browned and cooked through.

              Make the Sauce:

                Stir in the crushed tomatoes and bring to a simmer. Reduce heat and add the heavy cream. Cook on low for another 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Garnish with chopped cilantro.

                  Cook the Rice:

                    In a saucepan, combine the basmati rice, water, salt, and olive oil. Bring to a boil, then cover and reduce to a simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

                      Prepare the Garlic Naan:

                        In a bowl, mix flour, sugar, salt, and baking powder. Slowly add warm water until the dough comes together. Knead for about 5 minutes until smooth. Let it rest, covered, for 30 minutes.

                          Cook the Naan:

                            Divide the dough into equal balls and roll each ball into a flat oval shape. Heat a skillet over high heat. Cook each naan for 1-2 minutes on each side until bubbles form. Brush with melted butter mixed with garlic and garnish with parsley.

                              Meal Prep:

                                In meal prep containers, divide the butter chicken, rice, and a piece of garlic naan. Allow to cool before sealing for storage.

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