Butter Chicken Meal Prep (Whole30, Low Carb)

Step 1

Mince the garlic and ginger. Cut the chicken into bite sized pieces.

Step 2

Mix all the marinade ingredients together with the chicken. Cover and marinate for at least 30 minutes or overnight in the refrigerator.

Step 3

Dice the onion and seed and dice the jalapeno, if using (wear gloves!). Mince the garlic and ginger.

Step 4

In a large skillet, heat the ghee over medium heat. Add the onion, garlic, and ginger, and saute together for about 4-5 minutes or until softened.

Step 5

Spoon the onion mixture into your blender and blend on high. Add the tomatoes, jalapeños, and seasonings and blend it all together once more until smooth.

Step 6

Add the chicken to the same skillet, and brown the pieces on all sides for about 4 minutes.

Step 7

Pour in the sauce and bring it to a simmer. Cook everything together over low-medium heat, stirring occasionally, for about 20 minutes, or until the sauce is reduced by about a third but is still creamy and dreamy.

Step 8

Stir in the coconut cream and an extra tablespoon of ghee (optional). Season to taste with salt and pepper, then sprinkle with cilantro and serve with cauliflower rice and a squeeze of lime juice.