BUTTER CHICKEN

Bahan-bahan

INGREDIENTS

• 60oz Chicken Breast (1700g) • 2 Tbsps Garam Masala (15g) • 2 Tbsps Turmeric (15g) • 2 Tbsps Salt (30g) • 2 Tbsps Smoked Paprika (15g) • 2 Tbsps Minced Garlic (30g) • 2 Tbsps Minced Ginger (30g) • 1.5 Cups Greek Yogurt (0% Fat) (340g) • 2 Tbsps Light Butter (30g) • 0.5 Cup Diced White Onion (100g) • 1 Cup Diced Canned Tomatoes (240g) • 1.5oz Cashews (Or Cashew Butter) (42g) • Cilantro (Optional) (20g)

Petunjuk

DIRECTIONS

1. Dice up 60oz of chicken breast into 1-inch pieces. Transfer to a bowl.

2. Season the chicken with 1 Tbsp each of garam masala, turmeric, salt, smoked paprika, minced garlic, and minced ginger. Add 0.5 Cup Greek yogurt and mix it all together.

3. Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes. I recommend letting it sit overnight in the fridge for max flavor.

4. To a pan, add 2 Tbsp of light butter and 0.5 Cup diced white onions. Let it cook for 3-5 minutes on medium heat until the onions are translucent.

5. When the onions are done, add 1 Cup diced canned tomatoes, 1 Cup of Greek yogurt and

1.5oz cashew nuts. Season with 1 Tbsp each of minced garlic, minced ginger, garam masala, turmeric, smoked paprika, and salt.

6. Stir everything together and bring to a light simmer for 3-5 minutes.

7. Add everything in the pan to a blender and blend until completely smooth.

8. Take out the chicken from earlier and cook it in a pan on High heat until it's almost done. Then, add the sauce made in Steps 5 & 6, and bring everything to a light boil.

9. Evenly divide the meat into 10 meal prep containers (you can do this by weighing the finished product and dividing the weight by 10). 10. (Optional) Top the chicken with some diced cilantro. 11. Store the containers into the freezer for up to 3 months or in the refrigerator for up to 3 days (go to page 5 for reheating instructions from frozen).

Catatan

265 Calories | 43g Protein | 4g Carbs | 7g Fat