Big Batch Rotisserie Butter Chicken
  1. Remove skin from rotisserie chickens and shred the meat (~1200g total)

  2. Melt butter in a large pot or pan

  3. Add tomato paste, garlic paste, and ginger paste to the butter and cook until fragrant

  4. Add fire-roasted tomatoes and water to the pot

  5. Blend cashews into a paste and add to the sauce

  6. Add all curry spices (garam masala, paprika, curry powder, black pepper, cayenne, cardamom, and salt) to the sauce

  7. Stir in the shredded chicken meat

  8. Add Greek yogurt and evaporated milk to finish the sauce

  9. Stir in honey and adjust seasonings as needed

  10. Cook basmati rice according to package directions

  11. Divide the butter chicken and rice evenly into 10 servings

  12. Store leftover meals in freezer-safe containers

  13. Microwave for 4-6 minutes to reheat when ready to eat

  14. Garnish with fresh cilantro and a dash of garam masala before serving

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇮🇳Indian

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Gathering

Season🔁Year-round

DifficultyMedium ⏰ 45m

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