Go Back
Butter Chicken, or "Murgh Makhani," stands as one of the most cherished dishes in Indian cuisine, known for its rich, creamy sauce and tender chicken pieces. This dish has captured the hearts and taste buds of food lovers around the globe, transforming it from a traditional Indian meal to a popular choice at Indian restaurants and homes alike. For home cooks and food enthusiasts, preparing Butter Chicken offers a delightful culinary adventure that not only tantalizes the taste buds but also fills the kitchen with aromatic spices and flavors.

Meal-Prep Butter Chicken with Rice and Garlic Naan

Dive into this Butter Chicken Bonanza, a deliciously creamy and spiced dish that’s perfect for family dinners or meal prep! Made with tender marinated chicken thighs, simmered in a flavorful tomato cream sauce, and served with fluffy basmati rice and homemade garlic naan, this recipe is a must-try. Easy to follow, the combination of spices will fill your kitchen with mouthwatering aromas, making it a comforting favorite. Enjoy this Indian classic any night of the week!
Print Recipe Pin Recipe

Ingredients
  

For the Butter Chicken:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

3 tablespoons ghee or unsalted butter

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (15 oz) tomato puree

1 cup heavy cream

Fresh cilantro, chopped (for garnish)

For the Rice:

2 cups basmati rice

4 cups water

1 teaspoon salt

1 tablespoon ghee (optional)

For the Garlic Naan:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 teaspoon baking powder

1/2 cup warm water

2 tablespoons yogurt

2 cloves garlic, minced

2 tablespoons melted butter (for brushing)

Fresh cilantro, chopped (for garnish)

--

Instructions
 

Marinate the Chicken:

    In a bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, salt, and pepper. Add the chicken pieces and coat well. Cover and marinate for at least 1 hour (preferably overnight in the fridge).

      Cook the Chicken:

        In a large skillet, heat ghee or butter over medium heat. Add chopped onion and sauté until golden brown. Stir in garlic and ginger, cooking for another minute until fragrant. Add marinated chicken (discard excess marinade) and cook until browned (5-7 minutes).

          Prepare the Sauce:

            Pour in the tomato puree and mix well. Simmer for about 10 minutes on low heat, then stir in the heavy cream. Cook for an additional 5-10 minutes until the sauce thickens. Adjust seasoning if necessary, and finish with fresh cilantro.

              Cook the Rice:

                In a medium saucepan, add basmati rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes. Fluff with a fork, adding ghee if desired.

                  Make Garlic Naan:

                    In a bowl, mix all-purpose flour, salt, sugar, and baking powder. Slowly add warm water and yogurt, mixing until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour.

                      Once risen, divide dough into equal portions, roll out each into a thin disc. Heat a skillet over high heat, cook each naan for 1-2 minutes per side until puffed and lightly charred. Brush with melted butter and sprinkle with garlic and cilantro.

                        Meal Prep:

                          Divide the butter chicken, rice, and naan into meal prep containers. Store in the refrigerator for up to 4 days. Reheat before serving and enjoy!

                            ---

                              Prep Time: 1 hour | Total Time: 2 hours | Servings: 4-6