Butter Chicken! Super excited for lunches this week
Butter Chicken! Super excited for lunches this week
by HarveysBackupAccount
4 Comments
HarveysBackupAccount
This is from a cookbook my sister has. Unfortunately I forget the name, but I’ve made at least 6 different butter chicken recipes and this is my favorite. I took a few liberties to simplify the process, but am always pleased with the result.
This version has some decent heat to it, so you may not want quite as much chili powder.
**Marinade**
* 1 tsp kashmiri chili powder (cayenne works, too) * 2-3 Tbsp lemon juice * 2 tsp kosher salt or 1/2 tsp table salt * 1 tsp minced or grated fresh ginger * 3 cloves minced or grated garlic * 3/4 tsp garam masala (Chinese 5 spice works in a pinch) * 1/2 c. Greek yogurt (plain flavor, NOT vanilla haha)
*Abbreviations: tsp = teaspoon, Tbsp = tablespoon, c. = cup (a standard 8 fl oz/240 mL measuring cup)*
Mix the marinade in a bowl then add 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-1.5″ (2-3 cm) chunks. Refrigerate for up to 4 hours.
**Gravy**
Toast 1 Tbsp dried fenugreek leaves (kasoori methi) in a dry pan on medium heat, until crisp. Transfer to a bowl and crumble into a powder by hand. Set aside.
Melt 2 Tbsp butter in a pot on medium-low heat then add 1 tsp ground cardamom and 1/2 tsp ground mace. The recipe calls for 4 pods of green cardamom, but I usually stick with ground. Cook until fragrant (this doesn’t take long) then add:
* Three 14 oz cans of chopped tomatoes (try to find unseasoned ones, or use fresh tomatoes) * 5-6 minced cloves of garlic * 1 Tbsp roughly chopped ginger * 1 tsp kosher salt * 1 tsp kashmiri chili (optional)
Cook on a low boil/medium simmer for 20 min. Fish out the cardamom pods if you used them, then blend it with a stick blender until it’s smooth.
Add the chicken with all the marinade then return to a strong simmer. Cook until the chicken is nearly done, 10-15 min, then add 1 Tbsp butter, 1 Tbsp honey, and the toasted fenugreek leaves from before. When the chicken is done cooking (use an instant read thermometer – shoot for 165-170F in the middle of the thickest piece of chicken), taste the gravy and add salt as needed.
These lunches have the butter chicken and gravy [dished over rice and frozen spinach.](https://imgur.com/a/Lo9XOUt)
fried_kimbap_23
I’ve been wanting to meal prep this but kinda contemplating since it has yogurt. Will it be okay? I’m afraid that it will spoil easily.
userrnam
Looks great! I prep butter chicken pretty often and would just recommend storing the rice separately so it stays fluffy and keeps a bit of chew.
MacReady_2112
By Thursday, your toilet is going to look like a giant baby has been making use of it.
4 Comments
This is from a cookbook my sister has. Unfortunately I forget the name, but I’ve made at least 6 different butter chicken recipes and this is my favorite. I took a few liberties to simplify the process, but am always pleased with the result.
This version has some decent heat to it, so you may not want quite as much chili powder.
**Marinade**
* 1 tsp kashmiri chili powder (cayenne works, too)
* 2-3 Tbsp lemon juice
* 2 tsp kosher salt or 1/2 tsp table salt
* 1 tsp minced or grated fresh ginger
* 3 cloves minced or grated garlic
* 3/4 tsp garam masala (Chinese 5 spice works in a pinch)
* 1/2 c. Greek yogurt (plain flavor, NOT vanilla haha)
*Abbreviations: tsp = teaspoon, Tbsp = tablespoon, c. = cup (a standard 8 fl oz/240 mL measuring cup)*
*Conversions: 1 tsp = 5 mL, 1 Tbsp = 15 mL, 1/2 c. = 120 mL*
Mix the marinade in a bowl then add 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-1.5″ (2-3 cm) chunks. Refrigerate for up to 4 hours.
**Gravy**
Toast 1 Tbsp dried fenugreek leaves (kasoori methi) in a dry pan on medium heat, until crisp. Transfer to a bowl and crumble into a powder by hand. Set aside.
Melt 2 Tbsp butter in a pot on medium-low heat then add 1 tsp ground cardamom and 1/2 tsp ground mace. The recipe calls for 4 pods of green cardamom, but I usually stick with ground. Cook until fragrant (this doesn’t take long) then add:
* Three 14 oz cans of chopped tomatoes (try to find unseasoned ones, or use fresh tomatoes)
* 5-6 minced cloves of garlic
* 1 Tbsp roughly chopped ginger
* 1 tsp kosher salt
* 1 tsp kashmiri chili (optional)
Cook on a low boil/medium simmer for 20 min. Fish out the cardamom pods if you used them, then blend it with a stick blender until it’s smooth.
Add the chicken with all the marinade then return to a strong simmer. Cook until the chicken is nearly done, 10-15 min, then add 1 Tbsp butter, 1 Tbsp honey, and the toasted fenugreek leaves from before. When the chicken is done cooking (use an instant read thermometer – shoot for 165-170F in the middle of the thickest piece of chicken), taste the gravy and add salt as needed.
These lunches have the butter chicken and gravy [dished over rice and frozen spinach.](https://imgur.com/a/Lo9XOUt)
I’ve been wanting to meal prep this but kinda contemplating since it has yogurt. Will it be okay? I’m afraid that it will spoil easily.
Looks great! I prep butter chicken pretty often and would just recommend storing the rice separately so it stays fluffy and keeps a bit of chew.
By Thursday, your toilet is going to look like a giant baby has been making use of it.