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High-Protein Butter Chicken (Freezer Meal Prep)
Hoofdgerecht

High-Protein Butter Chicken (Freezer Meal Prep)

55 minVoor 10Nutri-Score B€€
van @shreddedandfed2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • chicken breast (cut into bite-sized pieces)Vlees1,5 kg
  • plain Greek yogurt (for the marinade)Zuivel250 g
  • garam masala (divided)Kruiden en specerijen12 g
  • turmeric (ground)Kruiden en specerijen3 g
  • cumin (ground)Kruiden en specerijen4 g
  • paprika (ground)Kruiden en specerijen4 g
  • ginger (grated)Groente en fruit20 g
  • garlic (minced)Groente en fruit4 stukken
  • onion (finely chopped)Groente en fruit2 stukken
  • tomato passata (or crushed tomatoes)Voorraadkast800 g
  • tomato pasteVoorraadkast60 g
  • butter (unsalted)Zuivel40 g
  • olive oilVoorraadkast15 ml
  • evaporated milk (or light cream)Zuivel370 ml
  • salt (to taste)Kruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen2 g
  • cayenne pepper (optional, to taste)Kruiden en specerijen2 g

per portie

Voedingswaarden

357kcal

Koolhydraten
17 g
Eiwitten
43 g
Vetten
13 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom
  • Staafmixer
  • freezer portion tray

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Blend the sauce

    • Blend the sauce until smooth with an immersion blender.
    • Return it to the pan.
    Stap 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.
    Stap 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.
    Stap 6
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