Do you really use 6 tbsp of butter? That seems like a lot.
Yes—it is called butter chicken, after all! Butter is high in fat, but fat is not bad for you, especially when it is balanced with fewer refined carbs and more protein.
Chicken becomes deliciously tender when simmered in a rich, creamy sauce with coconut milk and robust, warming spices.
Prep Time
10 minutes
Cook Time
20 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 30g / Carbohydrates 23g / Fiber 2g / Sugars 2g / Fat 45g / Calories 617
1 tbsp coconut oil
1 small yellow onion, diced
4 garlic cloves, minced
4 boneless, skinless chicken thighs, each trimmed and cut into 4 pieces
6 tbsp butter
14oz (414ml) can full-fat coconut milk
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp garam masala
1 tbsp turmeric
2 tsp ground ginger
1⁄4 tsp salt
2 cups cooked brown basmati rice
1
In a large wok, melt coconut oil over high heat. Add the onion and garlic and sauté for 3 minutes or until golden brown.
2
Add the chicken and cook until golden brown, about 3 minutes on each side. Transfer to a plate and set aside.
3
Add the butter to the hot pan. Once melted, stir in the coconut milk, cumin, chili powder, garam masala, turmeric, ginger, and salt. Bring to a boil, then reduce heat to low, add the chicken back in, and simmer for 10 minutes.
4
To assemble the meals, add 1⁄2 cup cooked rice to each of 4 meal prep containers, and divide the chicken mixture evenly among the containers.
Do you really use 6 tbsp of butter? That seems like a lot.
Yes—it is called butter chicken, after all! Butter is high in fat, but fat is not bad for you, especially when it is balanced with fewer refined carbs and more protein.