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15-Minute Butter Chicken Meal Prep


  • 1 lb chicken breasts (chunks)
  • spray olive oil (or coconut oil)
  • Sauce:
    • 2 tablespoons ghee
    • 1/3 cup red onion, diced or chopped
    • 1 tablespoon ginger (fresh or powder)
    • 1/2 tablespoon garlic (minced or powder)
    • 14 oz crushed tomatoes
    • 2/3 cup coconut cream
    • juice from 1/2 lemon
  • Seasonings:
    • 1 teaspoon chili powder
    • 1 tablespoon cumin
    • 5 tablespoons coriander
    • 1 teaspoon cinnamon (or garam masala)
  • Garnish:
    • chopped cilantro
    • cinnamon


Step 1

Set a nonstick skillet on medium heat and spray with olive oil or coconut oil.

Step 2

Add the chicken and cook it in the skillet for about 5 minutes, until the outside is no longer pink. Remove the chicken from the skillet and set it aside.

Step 3

Using the same skillet, add ghee and let it melt. Then, toss in onion, ginger and garlic. Let it cook for about 2 minutes and be careful not to let the garlic burn.

Step 4

Add the seasonings and “bloom” them or gently sauté them in order to boost the flavors. After about 1 minute (or until the spies are fragrant), add the chicken chunks, coconut cream and freshly squeezed lemon.

Step 5

Stir and cook for about 2 minutes then add the tomato. Cover and simmer on low for about 6 to 8 minutes.

Step 6

Season to taste with sea salt & pepper and garnish with cilantro.