Now and Later Butter Chicken
Try this Now and Later Butter Chicken recipe, or contribute your own.
Try this Now and Later Butter Chicken recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon ground turmeric
- 14.5 ounces diced tomatoes (1 can undrained)
- 5 cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 2 teaspoons garam masala (divided )
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 cup unsalted butter (cut into cubes or 1/2 cup coconut oil )
- 1/2 cup heavy (whipping) cream or full-fat coconut milk
- 1/4 cup chopped fresh cilantro (4 cups cauliflower rice o
- Carbohydrate 2.49809916666667 g
- Cholesterol 65.77089365 mg
- Fat 2.16275968033333 g
- Fiber 1.17071669975917 g
- Protein 26.75628455825 g
- Saturated Fat 0.504730788583333 g
- Serving Size 1 1 serving (227g)
- Sodium 75.8260934583333 mg
- Sugar 1.3273824669075 g
- Trans Fat 0.498061038583333 g
- Calories 139 calories
Step-by-step
- Put the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt in the inner cooking pot of the Instant Pot. Mix thoroughly, then place the chicken pieces on top of the sauce.
- Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
- When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set aside.
- Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. (Or use a stand blender, but be careful with the hot sauce and be sure to leave the inside lid open to vent.) After blending, let the sauce cool before adding the remaining ingredients or it will be thinner than is ideal.
- Add the butter cubes, cream, remaining 1 teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you're done.
- Remove half the sauce and freeze it for later or refrigerate for up to 2 to 3 days.
- Cut the chicken into bite-size pieces. Add it back to the sauce.
- Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces if you like, but don't shred it.
- Serve over cauliflower rice or raw cucumber noodles.
Now and Later Butter Chicken: A Recipe for Busy Weeknights and Future Feasts
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. I crave flavorful, comforting food, but the last thing I want to do after a long day is spend hours in the kitchen. That's why I've developed a love for recipes that are both quick and delicious, recipes that allow for strategic meal prepping and minimize kitchen time. This Now and Later Butter Chicken recipe is a perfect example. It allows me to enjoy a restaurant-quality meal with minimal effort, and it cleverly incorporates a smart time-saving hack that you'll adore.
The beauty of this recipe lies in its "now and later" approach. I prepare a generous batch of the rich and creamy butter chicken sauce, then freeze half of it for another day. This means I have a ready-made, restaurant-quality meal waiting in my freezer for those nights when I simply don't have the energy (or time) to cook. Imagine this: you've had a long day at the office, the kids are running around, and you're craving a comforting, flavorful meal. This pre-made sauce acts as a culinary superhero, transforming a potentially stressful dinner situation into a delicious success. You simply reheat the sauce, add some pre-cooked chicken (or even tofu for a vegetarian option), and serve. It's the easiest weeknight dinner I know.
The recipe itself is incredibly versatile. I often adapt it to my family's preferences. Sometimes I use chicken thighs for a richer flavor, other times I substitute coconut milk for a lighter, dairy-free version. The spice level is easily adjustable to your liking; feel free to add more or less cayenne pepper depending on your heat tolerance. Serving suggestions are equally adaptable. My kids love it served over cauliflower rice, while I sometimes enjoy it with quinoa or even just plain brown rice for a heartier meal.
Why this recipe works for the modern woman:
- Time-saving: The "now and later" approach to preparing the sauce is a game-changer. It cuts down on cooking time significantly on busy weeknights.
- Deliciously flavorful: This butter chicken boasts a rich, creamy sauce that's bursting with flavor. It's a far cry from bland, boring weeknight dinners.
- Healthy and customizable: It can easily be adapted to fit different dietary needs and preferences, from dairy-free to vegetarian options.
- Versatile: It can be served with various sides, making it a perfect fit for any weeknight meal.
- Reduces food waste: By freezing half the sauce, you minimize waste and avoid that lingering question: "What's for dinner?"
This Now and Later Butter Chicken is more than just a recipe; it's a time-saving, flavor-packed solution for the modern woman juggling work, family, and everything in between. It's the embodiment of efficiency, allowing you to enjoy a delicious, restaurant-quality meal without spending hours in the kitchen. Try it out – I'm confident it'll become a staple in your weekly meal rotation.
Beyond the practical aspects, this recipe offers a sense of accomplishment. Knowing you've created something delicious and comforting from scratch, knowing that you've outsmarted the weeknight dinner struggle – that's a feeling of empowerment that extends far beyond the kitchen. This is a recipe that nourishes not only the body but also the soul, reminding you that even amidst the chaos of daily life, you can still find time for a little self-care and delicious food.
So, whether you’re a seasoned home chef or a kitchen novice, give this Now and Later Butter Chicken a try. It's a recipe that simplifies your life while enhancing your dinner table. It's a testament to the idea that delicious, restaurant-quality food doesn't have to come at the expense of precious time. Enjoy!
