Skip to content
Menu
High-Protein Butter Chicken (Freezer Meal Prep)
Main

High-Protein Butter Chicken (Freezer Meal Prep)

55 minServes 10Nutri-Score B€€
from @shreddedandfed2 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • chicken breast (cut into bite-sized pieces)Meat1.5 kg
  • plain Greek yogurt (for the marinade)Dairy250 g
  • garam masala (divided)Spices12 g
  • turmeric (ground)Spices3 g
  • cumin (ground)Spices4 g
  • paprika (ground)Spices4 g
  • ginger (grated)Produce20 g
  • garlic (minced)Produce4 pieces
  • onion (finely chopped)Produce2 pieces
  • tomato passata (or crushed tomatoes)Pantry800 g
  • tomato pastePantry60 g
  • butter (unsalted)Dairy40 g
  • olive oilPantry15 ml
  • evaporated milk (or light cream)Dairy370 ml
  • salt (to taste)Spices8 g
  • black pepper (ground)Spices2 g
  • cayenne pepper (optional, to taste)Spices2 g

per serving

Nutrition

357kcal

Carbs
17 g
Proteins
43 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Immersion blender
  • freezer portion tray

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Blend the sauce

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