High-Protein Freezer Restock: Beef Bulgogi, Butter Chicken & Tandoori Chicken

Ingredients

• 1.32 kg top sirloin or medallion beef (Thinly sliced)
• 1 tbsp sesame oil
• 3 tbsp gochujang
• 1 tbsp brown sugar
• 0.75 cup soy sauce
• 9 garlic (Cloves, minced)
• 3 tbsp ginger (Minced)
• 6 green onions (Sliced)
• 2 kg boneless, skinless chicken thighs (Butter chicken marinade)
• 2 tsp Kashmiri chili powder (Or paprika)
• 1 tsp salt (For butter chicken marinade)
• 3 tbsp lemon juice
• 365 g 0% Greek yogurt
• 3 tbsp ginger-garlic paste
• 0.5 tsp turmeric (For butter chicken marinade)
• 1 tbsp garam masala (For butter chicken marinade)
• 2 tsp cumin (For butter chicken marinade)
• 4 tsp coriander (For butter chicken marinade)
• 4 tsp kasuri methi
• 1.8 kg boneless, skinless chicken thighs (For tandoori chicken)
• 2 cup nonfat Greek yogurt (For tandoori chicken)
• 4 garlic (Cloves, minced; for tandoori chicken)
• 2 ginger (2-inch piece, minced)
• 2 tsp cumin (For tandoori chicken)
• 2 tsp cinnamon
• 2 tsp garam masala (For tandoori chicken)
• 2 tsp coriander powder
• 2 tsp turmeric (For tandoori chicken)
• 2 tsp smoked paprika
• 1.5 tsp salt (The source gives a range of 1½–2 tsp; use according to taste)

Steps

1. 1

   For the beef bulgogi portion, combine the thinly sliced top sirloin or medallion, sesame oil, gochujang, brown sugar, soy sauce, minced garlic, minced ginger, and sliced green onions.

2. 2

   For the butter chicken portion, combine the boneless, skinless chicken thighs, Kashmiri chili powder or paprika, salt, lemon juice, 0% Greek yogurt, ginger-garlic paste, turmeric, garam masala, cumin, coriander, and kasuri methi to make the marinade.

3. 3

   For the tandoori chicken portion, combine the boneless, skinless chicken thighs, nonfat Greek yogurt, minced garlic, minced ginger, cumin, cinnamon, garam masala, coriander powder, turmeric, smoked paprika, and salt.

4. 4

   Batch the chopping, measuring, and marinating for the three preparations, then portion them for the freezer. Freeze the preparations raw.

5. 5

   When ready for dinner, take out the preparation you want, thaw it, and cook it fresh. The source does not specify the cooking method, cooking temperature, or cooking time.

Notes

The post lists beef bulgogi as 8 servings, butter chicken marinade as 10 servings, and tandoori chicken as 8 servings. It mentions a fourth chicken tikka masala recipe for 10 servings, but says it is coming soon and provides no ingredients or method. The butter chicken is labeled marinade only; the full curry is listed as 383 calories, 47 g protein, 14 g fat, and 17 g carbohydrates, but the curry ingredients and cooking instructions are not provided. Cooking and thawing details are not specified.

Nutrition per serving

• meal prep
• freezer meal
• high-protein
• beef
• chicken
• Korean-inspired
• Indian-inspired
• make-ahead