This HIGH PROTEIN Butter Chicken Actually Works for Meal Prep

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Mix the diced chicken thigh with the yogurt, grated garlic, grated ginger, garam masala, Kashmiri chilli powder, turmeric, cumin, salt and pepper. Cover and marinate for at least 30 minutes (up to 48 hours refrigerated).
2. Preheat the air fryer to 200°C (400°F). Rinse the diced potatoes briefly, dry them thoroughly, then toss with the oil, salt and spices. Air fry for 18 to 22 minutes, shaking every 5 to 6 minutes, until tender and lightly golden. Set aside.
3. Heat a large pan over medium-high heat with a little oil. Cook the chicken in batches for 3 to 4 minutes per side until lightly coloured. Remove and set aside.
4. Reduce the heat to medium. Add the oil and ghee to the same pan, then cook the sliced onion with a small pinch of salt for 6 to 8 minutes, stirring often, until soft and lightly golden.
5. Add the grated garlic and ginger and cook for 30 seconds, stirring constantly. Add the garam masala, cumin, coriander and chilli powder and cook for a further 30 seconds until fragrant.
6. Add the crushed tomatoes, stir, reduce the heat to low and simmer for 20 minutes, stirring occasionally, until thickened. Remove from the heat.
7. Blend the sauce until completely smooth, then return it to the pan over low heat.
8. Stir in the cream and warm gently for 2 to 3 minutes. Stir in the yogurt, butter and crushed kasoori methi. Add the chicken and any resting juices and simmer gently for 5 minutes until cooked through. Season to taste.
9. Divide evenly into 5 containers of 750 ml each and serve with the potatoes alongside.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionGingerTomatoCreamPotatoYoghurtChicken thigh