High-Protein Freezer Butter Chicken

Ingredients

• 1.8 kg boneless, skinless chicken thighs (Trimmed, dried, and cut into bite-sized pieces)
• 2 tsp Kashmiri chili powder (Or paprika)
• 1 tsp salt
• 3 tbsp lemon juice
• 365 g 0% Greek yogurt
• 3 tbsp ginger-garlic paste (For the chicken marinade)
• 0.5 tsp turmeric
• 1 tbsp garam masala (For the chicken marinade)
• 2 tsp ground cumin (For the chicken marinade)
• 4 tsp ground coriander (For the chicken marinade)
• 4 tsp kasuri methi (Dried fenugreek leaves, for the marinade)
• 390 g onion (Sautéed; optional for the tomato purée)
• 1.8 kg Roma tomatoes
• 45 g raw cashews (Soaked in the boiling water listed below)
• 0.75 cup boiling water (For soaking the cashews)
• 2 tbsp butter
• 1 cinnamon stick (Remove before serving if desired)
• 6 cardamom pods (Remove before serving if desired)
• 12 cloves (Remove before serving if desired)
• 2 tbsp ginger-garlic paste (For the pot)
• 1 green chili (Optional)
• 1 tbsp Kashmiri chili powder (Or paprika)
• 1 tbsp paprika
• 1 tbsp garam masala (For the pot)
• 1 tbsp ground coriander (For the pot)
• 0.5 tbsp ground cumin (For the pot)
• 1.5 cup water (Use 1–2 cups, adjusting to the desired consistency)
• 1 tbsp sugar
• 1.5 tbsp kasuri methi (Dried fenugreek leaves)
• salt (To taste)
• 3 tbsp 15% cream (For finishing)
• 0.25 cup cilantro (Chopped, for finishing)
• oil spray (For lightly coating the pan)

Steps

1. 1

   Trim any excess fat from the chicken thighs, pat them dry, and cut them into bite-sized pieces.

2. 2

   Place the chicken in a bowl and add the Kashmiri chili, salt, lemon juice, Greek yogurt, 3 tablespoons ginger-garlic paste, turmeric, garam masala, cumin, coriander, and kasuri methi. Mix thoroughly so every piece is coated.

3. 3

   Cover the bowl and refrigerate the marinated chicken for at least 30 minutes and up to 24 hours.

4. 4

   Lightly spray a large skillet or sauté pan with oil and heat it over medium-high heat. Cook the chicken in batches so the pieces are not crowded, about 2–3 minutes per side, until just cooked through and the thickest pieces reach 165°F / 74°C.

5. 5

   Transfer the cooked chicken to a plate or bowl, cover it, and set it aside while preparing the sauce.

6. 6

   Soak the cashews in ¾ cup boiling water until softened. Blend the cashews and their soaking water until completely smooth.

7. 7

   Add the Roma tomatoes and the sautéed onion, if using, to the blender. Purée until smooth and set the tomato mixture aside.

8. 8

   Melt the butter in a large heavy-bottomed pot over medium heat.

9. 9

   Add the cinnamon stick, cardamom pods, and cloves. Cook for 1–2 minutes, stirring, until the whole spices are fragrant.

10. 10

    Add the remaining 2 tablespoons ginger-garlic paste and the optional green chili. Cook for another 1–2 minutes, stirring frequently, until fragrant without letting the paste burn.

11. 11

    Add the Kashmiri chili, paprika, garam masala, coriander, and cumin along with a small amount of the tomato purée. Stir and cook for 1–2 minutes to bloom the ground spices.

12. 12

    Pour in the remaining tomato purée. Bring the mixture to a gentle simmer, partially cover the pot, and cook for about 40 minutes, stirring often, until it reduces to a thick paste and the tomatoes lose their raw aroma.

13. 13

    Add 1–2 cups water, starting with less and adding more as needed, until the sauce reaches your preferred consistency. Partially cover and simmer for 10 minutes. Avoid over-diluting; the sauce is ready when oil begins to separate on the surface.

14. 14

    Remove the cinnamon stick, cardamom pods, and cloves if desired.

15. 15

    Add the cooked chicken to the sauce. Add a little more water if necessary, cover the pot, and cook for 5–7 minutes so the chicken is heated through and absorbs the sauce.

16. 16

    Stir in the sugar, 1½ tablespoons kasuri methi, and salt to taste.

17. 17

    Stir in the cream and chopped cilantro. Taste and adjust the salt or consistency before serving.

18. 18

    For freezing, portion the butter chicken into freezer-safe portion containers or Souper Cubes. Cool completely, freeze until solid, then transfer the portions to freezer-safe vacuum bags for storage.

Notes

The post lists approximately 360 calories, 43 g protein, 13 g fat, and 17 g carbohydrates per serving. For best freezer quality, cool the curry completely before freezing. Thaw in the refrigerator and reheat gently until steaming hot throughout, adding a splash of water if needed.

Nutrition per serving

• main
• Indian
• high-protein
• freezer-friendly
• meal prep
• gluten-free
• comfort food
• stovetop