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In today’s fast-paced world, meal prep has become an essential practice for busy individuals and families seeking to save time, eat healthier, and reduce food waste. The concept of meal prep revolves around preparing meals in advance, allowing you to enjoy nutritious and delicious meals throughout the week without the stress of daily cooking. One dish that stands out in the realm of meal prep is Creamy Butter Chicken. This flavorful, comforting dish is not only a crowd-pleaser but also a great option for those looking to indulge in rich flavors without sacrificing nutritional balance.

Meal-Prep Butter Chicken with Rice and Garlic Naan

Looking for a delicious meal prep idea? Try this creamy butter chicken recipe! Tender chicken thighs marinated in a rich blend of spices and yogurt, simmered with tomatoes and heavy cream for a mouthwatering result. Serve it over fluffy basmati rice and alongside freshly made garlic naan for the perfect meal. Easy to prepare and store, this dish makes 4 servings and stays fresh in your fridge for days. Get ready to impress your taste buds!
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Ingredients
  

For the Butter Chicken:

1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

2 teaspoons garam masala

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon chili powder

Salt and pepper to taste

3 tablespoons vegetable oil

1 medium onion, finely chopped

1 can (14 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 butter (optional)

For the Garlic Naan:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup warm water

2 tablespoons yogurt

3 cloves garlic, minced

2 tablespoons butter, melted

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, turmeric, chili powder, salt, and pepper. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.

    Cook the Chicken: In a large skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until golden brown. Stir in the marinated chicken (discard any excess marinade) and cook until the chicken is browned on all sides.

      Add the Tomatoes and Cream: Pour in the crushed tomatoes and bring to a simmer. Cook for about 10 minutes until the mixture thickens. Lower the heat and slowly stir in the heavy cream. Let it simmer for another 5-10 minutes, adjusting 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, bring 4 cups of water to a boil. Add salt and the rinsed rice. Cover and reduce the heat to low, cooking for 15 minutes or until rice is fluffy and water is absorbed. Stir in butter if desired.

          Make the Garlic Naan: In a bowl, mix the flour, baking powder, and salt. Gradually stir in warm water and yogurt until a dough forms. Knead on a floured surface for about 5 minutes. Cover and let it rest for 30 minutes. Preheat a cast-iron skillet over medium-high heat. Divide the dough into equal portions, roll into circles, and brush with minced garlic. Cook each naan for 2-3 minutes on each side in the skillet until golden and puffy.

            Assemble for Meal Prep: Spoon a portion of rice into meal prep containers, top with butter chicken, and include a naan on the side. Optionally, sprinkle extra cilantro on top for freshness.

              Store: Allow the meal prep containers to cool completely, then seal them and store them in the refrigerator for up to 4 days. Reheat in the microwave when ready to eat.

                Prep Time, Total Time, Servings: 1 hour 30 minutes | 2 hours | 4 servings