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High-Protein Butter Chicken (Freezer Meal Prep)
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High-Protein Butter Chicken (Freezer Meal Prep)

55 minPour 10Nutri-Score B€€
par @shreddedandfed2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • chicken breast (cut into bite-sized pieces)Viandes1,5 kg
  • plain Greek yogurt (for the marinade)Produits laitiers250 g
  • garam masala (divided)Épices12 g
  • turmeric (ground)Épices3 g
  • cumin (ground)Épices4 g
  • paprika (ground)Épices4 g
  • ginger (grated)Fruits et légumes20 g
  • garlic (minced)Fruits et légumes4 morceaux
  • onion (finely chopped)Fruits et légumes2 morceaux
  • tomato passata (or crushed tomatoes)Épicerie800 g
  • tomato pasteÉpicerie60 g
  • butter (unsalted)Produits laitiers40 g
  • olive oilÉpicerie15 ml
  • evaporated milk (or light cream)Produits laitiers370 ml
  • salt (to taste)Épices8 g
  • black pepper (ground)Épices2 g
  • cayenne pepper (optional, to taste)Épices2 g

par portion

Nutrition

357kcal

Glucides
17 g
Protéines
43 g
Lipides
13 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier
  • Mixeur plongeant
  • freezer portion tray

pas à pas

Préparation

  1. Marinate the chicken

    • In a bowl, mix the chicken with the Greek yogurt, half of the garam masala, the turmeric, cumin, paprika, ginger, garlic, salt and pepper.
    • Toss until every piece is coated, then let rest.
    Étape 1

  2. Sear the chicken

    • Heat the olive oil in a frying pan over medium-high heat.
    • Add the chicken in batches and sear until golden and just cooked through.
    • Set the chicken aside.
    Étape 2

  3. Build the sauce

    • In the same pan, melt the butter and soften the onion until translucent.
    • Stir in the tomato paste and the remaining garam masala and cook until fragrant.
    • Pour in the tomato passata and simmer gently.
    Étape 3

  4. Blend the sauce

    • Blend the sauce until smooth with an immersion blender.
    • Return it to the pan.
    Étape 4

  5. Finish the butter chicken

    • Stir the evaporated milk into the sauce and season with salt and cayenne.
    • Return the chicken and its juices to the pan and simmer until the sauce thickens and coats the chicken.
    Étape 5

  6. Portion and freeze

    • Let the butter chicken cool slightly.
    • Divide into the freezer tray portions.
    • Freeze until solid, then transfer the cubes to freezer bags.
    Étape 6
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