FBC (Freezer Bag Cooking) friendly recipe for butter chicken. It does contain chicken gravy mix, so read your bag for its ingredients if you follow a gluten-free diet. Some dry gravy mixes are gluten-free, but the one I prefer is not.
If you use lower sodium gravy mix, as we did, you may need to salt to taste.
We also worked on doing it in a 12-ounce mason jar, to make it a portable meal for road trips, college, hotel and cabin stays.
Just add the water, seal tightly and shake the hot water in. Let sit for 15 minutes, in cooler temperatures wrap in fabric to insulate.
Eat as is, or serve over instant rice (½ to 1 cup, prepared in a second freezer bag), or your favorite carb. Or have with a tortilla/naan/bread.
In a quart freezer bag:
- 1/3 cup freeze-dried tomatoes
- 1/3 cup freeze-dried chicken dices
- 1 Tbsp lower sodium chicken gravy mix
- 1 Tbsp butter powder
- 1 Tbsp dried cilantro*
- ¼ tsp dried ginger
- ¼ tsp dried garlic
- ¼ tsp dried turmeric
- ¼ tsp smoked paprika powder
- ¼ tsp garam masala
- Pinch cayenne powder
Place freezer bag in an FBC Cozy. Add 2/3 cup boiled water, stirring well. Seal tightly and let sit for 15 minutes. Stir again.
One Pot Method:
Add 2/3 cup water to a small pot. Bring to a boil, add in dry ingredients, stirring well. Put on lid, take off stove and let sit for 15 minutes. Stir again.
In cooler temperatures, or at high altitude, use a pot cozy to insulate.