A rich and creamy Indian Butter Chicken recipe prepared as a freezer meal for easy cooking later. Marinated chicken cooked in a spiced tomato and butter sauce, perfect for batch cooking and freezing.
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon salt
3 tablespoons unsalted butter
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14-ounce) can tomato puree
1 cup heavy cream
1/2 cup water
1 teaspoon sugar
1/4 cup fresh cilantro, chopped (for garnish)
In a large bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and cook until soft and golden, about 7 minutes.
Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
Add the marinated chicken pieces to the skillet. Cook until the chicken is no longer pink on the outside, about 5-7 minutes, stirring occasionally.
Pour in the tomato puree, water, and sugar. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes until the chicken is cooked through and the sauce thickens.
Stir in the remaining 2 tablespoons of butter and the heavy cream. Cook uncovered for 5 minutes, stirring occasionally, until the sauce is creamy and heated through.
Remove from heat and let the butter chicken cool completely before transferring to freezer-safe containers.
Label the containers with the date and contents. Freeze for up to 3 months.
To reheat, thaw the butter chicken overnight in the refrigerator. Warm in a skillet over medium heat until heated through. Garnish with chopped cilantro before serving.