Meal Bite: Crock Pot Butter Chicken

Hi Busies!

Sometimes, there are busy days, and then there are busy days.  My version of busy-busy is those days when you’re somehow running late before you even leave for work in the morning, spend the day watching your inbox pile up while you’re stuck in meetings, and then somehow, BAM – it’s 7pm, and you know you were working like crazy all day, but somehow your to-do list has gotten longer.  These are the days when I’m most thankful for meal prep.  There’s nothing better than getting in the car to head home and knowing that I don’t have to spend any time in the kitchen, other than what it takes to microwave and snap some pictures!  

An evening on the couch is the best remedy to unplug from a busy day like this, and it works out great when my meal prepped option is a one-bowl, only-a-fork-required, kind of dinner, like this butter chicken.  Excuse me while I kick up my feet, curl up under a blanket, and focus on not spilling one drop of this delicious sauce!

? <– that’s me wondering how to describe the scrumptiousness that is butter chicken.  As I said in my post about our visit to London, I’m still new to Indian food, and I’m honestly not sure how to describe it in a way that will do it the justice it deserves.  What I can say is that I ate this for dinner 2 nights in a row, and then for lunch 3 days in a row after that, and I only wish I had more right now!

The chicken comes out fall apart tender, and the blend of spices is complex in the amazing way that only Indian food can be, with each spice complementing the others perfectly.  A touch of butter and cream add richness, AND this recipe makes enough sauce that you can mop it up with piece after piece of pillowy soft naan.  This recipe is included in round 2 of my free meal prep guide – check out how to cook once and eat delicious meals like this one for 2 months!

The crock pot does all the heavy lifting here, helping the flavors develop over the slow cooking time.  Just dump and set, then stir in the cream before cooling and freezing.  

Using my go to trick of adding half the spices before cooking and half after – see the recipe tips section at the bottom!