Meal-Prep Butter Chicken with Rice and Garlic Naan

In today’s fast-paced world, meal prepping has become a game-changer for busy individuals and families looking to maintain a balanced diet without sacrificing flavor. The concept of preparing meals in advance not only saves time but also alleviates the daily stress of deciding what to eat. One dish that has captured the hearts and taste buds of many is Butter Chicken, a rich and creamy Indian classic that pairs beautifully with fluffy basmati rice and aromatic garlic naan. This recipe for Flavorful Meal-Prep Butter Chicken with Rice and Garlic Naan is a perfect solution for those wanting to enjoy delicious home-cooked meals throughout the week.

Meal-Prep Butter Chicken with Rice and Garlic Naan

Dive into this delightful meal-prep Butter Chicken with Rice and Garlic Naan that’s bursting with flavor! Ideal for busy weekdays, this dish features tender chicken marinated in a rich, spiced yogurt mixture, simmered in a creamy tomato sauce. Serve it over fluffy basmati rice and warm, homemade garlic naan. Perfectly portioned for your meal prep needs, this recipe keeps well for days, so you can enjoy delicious, satisfying meals all week!

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Ingredients

For the Butter Chicken:

1.5 lbs chicken breast, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

2 teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon chili powder (adjust to taste)

Salt, to taste

4 tablespoons butter

1 large 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 olive oil

For the Garlic Naan:

2 cups all-purpose flour (plus extra for dusting)

1 and ½ teaspoons instant yeast

1 teaspoon sugar

1 teaspoon salt

¾ cup warm water

2 tablespoons yogurt

3 tablespoons melted butter

2-3 cloves garlic, minced

Fresh cilantro, chopped (for garnish)

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Instructions

Marinate the Chicken:

- In a bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and mix well. Cover and marinate for at least 1 hour (or overnight for best results).

Cook the Butter Chicken:

- In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.

- Add the marinated chicken (reserve excess marinade) and cook for about 5-7 minutes until the chicken is browned.

- Stir in the crushed tomatoes and reserved marinade. Cook for another 10 minutes.

- Lower the heat and pour in the heavy cream. Let it simmer for 10-15 minutes until thickened. Adjust salt if needed.

- Garnish with fresh cilantro.

Prepare the Rice:

- Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 4 cups of water to a boil. Add salt and olive oil.

- Stir in the rice, reduce heat to low, cover, and cook for about 15 minutes or until water is absorbed and rice is tender. Fluff with a fork.

Make the Garlic Naan:

- In a bowl, combine flour, instant yeast, sugar, and salt. Add warm water and yogurt. Knead to form a soft dough (about 5-7 minutes).

- Let it rise in a warm area for about 1 hour or until doubled in size.

- After rising, divide the dough into 6 portions. Roll each into a flat circle (or tear drop shape).

- Brush one side with melted butter and sprinkle minced garlic on top. Cook each naan on a hot skillet for 1-2 minutes on each side until bubbly and golden (can also be toasted in an oven).

- Garnish with chopped cilantro.

Meal Prep:

- Divide the butter chicken and rice into meal prep containers. Place naan in a separate container to keep it fresh.

- Store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove before serving.

Prep Time: 1 hour | Total Time: 2 hours | Servings: 6