11 Batch-Cooking Indian Meals for the Week

7. Butter Chicken

Butter chicken is a weekend favorite that adapts well to batch-cooking if you separate the sauce and protein during storage. Marinate 1.5 to 2 pounds (about 800–900 grams) of chicken pieces in yogurt, ginger, garlic, and mild spices for several hours or overnight. Make the tomato-cream sauce in a large pot, cool it, and store sauce and cooked chicken separately in the fridge for up to three days; freeze for up to two months. Reheat gently: warm the sauce first, then add chicken just long enough to heat through so the meat stays tender. For dairy-free needs, use canned coconut milk instead of cream and a neutral oil in place of butter; label jars if nuts are used in richer versions. To keep the dish kid-friendly, tone down the chili and reserve extra garam masala for adult servings. Portion plan: about 150–200 grams of cooked chicken per person with rice or naan. A small jar of chopped cilantro and lemon wedges brightens each portion when packing lunches.