Spicy and creamy 30-minute butter chicken with basmati rice plus quick stove-top naan. This delicious meal will add spice plus flavor to your lunch routine!
If you’re looking for a way to switch the meal-prep routine then this is a good way to do so. Butter chicken is my favorite Native indian dish and also one of the only meals we have on a monthly basis. I’ve simplified my personal favorite butter chicken recipe so that it is quick and easy to make and packed filled with flavor and spice. It’s ideal for meal-prepping and makes lunchtime 100x better.
The basmati grain soaks up all the creamy buttery sauce from the butter chicken as well as the quick garlic stove-top naan is a good addition. You can skip the naan if you’re feeling super lazy and go with the basmati rice plus butter chicken.
For the butter chicken
- 2 tablespoons oil
- one medium onion diced
- 1 teaspoon fresh ginger carefully minced or grated (or make use of paste)
- 2-3 cloves garlic clove finely minced or smashed
- 1 ½ pounds regarding 2-3 boneless, skinless chicken bosoms, cut into ¾-inch chunks
- 1 can 6 ounces tomato paste (or 8-10 ounce can of tomato sauce)
- 1 tablespoon garam masala
- 1 teaspoon chili powder or paprika, adjust to flavor
- 1 teaspoon Fenugreek I use powder, but seeds or even mustard seeds can be used too, optional*
- 1 teaspoon cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream sub for half & fifty percent or yogurt for low fat
For your rice
- 1 mug basmati rice or jasmine
- 1 3/4 cups drinking water
- Large pinch salt
For your garlic naan
- little Pizza dough
- 4 cloves minced garlic
- 1/4 mug minced cilantro optional
- 2 tablespoon melted butter
To prepare butter chicken: Heat a big skillet or medium saucepan more than medium-high heat. Add the essential oil and onions and cook onions down until lightly golden, regarding 3-4 minutes. Add ginger plus garlic and let cook to get 30 seconds, stirring so it does not burn. Add the chicken, tomato paste, and spices. Cook just for 5-6 minutes or until almost everything is cooked through. Add the particular heavy cream and simmer intended for 8-10 minutes stirring occasionally.
In making naan: Combine the particular garlic, butter, cilantro and butter in a small bowl. Set aside. Divide lasagna dough into 8 equal servings. Roll the dough into a little circle using a rolling-pin. Heat up the skillet (cast-iron preferred) over high temperature and lightly grease the surface which includes oil to avoid the dough through sticking to the skillet. Place the bread in the skillet. When it puffs upward and bubbles and burnt areas appear, flip it over and distribute with the garlic butter mixture. Prepare until done. Repeat the same till all dough is done.
To cook grain: Wash rice till it runs clear then wash. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes. Turn off heat and let stand for 5 minutes.
To Assemble: Measure 1 cup of cooked rice into each meal prep container . Pour about 1 cup of the butter chicken on the rice. Wrap a naan with foil or plastic wrap. To heat, microwave containers for just two minutes or until steamy. Micwaorve naan for just 20 seconds.