Butter Chicken Thighs

Macros (makes 6 servings):

Protein: 80
Carbs: 110
Fat: 43
Calories: 1,147

Grocery List:

  • Chicken thighs (6)
  • Olive oil (3 TBSP)
  • White rice (12 servings)
  • Joseph’s pita (6, not pictured)
  • Onion (1)
  • Butter (4 TBSP)
  • Garlic (2 TBSP)
  • Ginger (2 TBSP)
  • Curry paste (2 TBSP)
  • Tomato paste (4 TBSP)
  • Brown sugar (2 TBSP)
  • Chicken broth (2 cups)
  • Crushed tomatoes (one 15 oz can)
  • Coconut cream (one 14 oz)
  • Broccoli (one 32 oz bag)
  • Jalapeño (1)
  • Lime (2)
  • Cucumber (1)
  • Seasonings: turmeric, coriander, cumin, paprika, cinnamon, salt, pepper


  1. To an instant pot, add 1 cup of water and broccoli. Set to high pressure for 1 minute.
  2. Drain the broccoli when it’s done cooking and set it aside
  3. Preheat your oven to 400 ºF
  4. To a large pan/wok add 3 TBSP olive oil. Set the stove to high heat
  5. Season your chicken thighs heavily with salt and pepper
  6. Sear the chicken thighs skin side down for a few minutes until golden brown. Flip the thighs and repeat this process
  7. Add the seared chicken thighs to a baking sheet lined with foil. Bake at 400 ºF for 25 minutes (internal temp of 165 ºF)
  8. Dice your onion
  9. Melt butter in a large wok/pan along with garlic and ginger. Cook for a few minutes until the onions are translucent
  10. To the pan, add curry paste, tomato paste, brown sugar, chicken broth, crushed tomatoes, coconut cream, and all seasonings
  11. Bring to a light boil and mix the sauce thoroughly
  12. Add your white rice to a meal prep container
  13. Top the rice with the cooked chicken thighs, broccoli, and sauce
  14. Garnish with cucumber, jalapeño, and lime
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