I Hid Over 1 Pound of Vegetables in this Butter Chicken
HTML-код
- Опубликовано: 20 сен 2024
- This Hidden Vegetable Butter Chicken meal prep made eating my vegetables so incredibly easy and the meals were awesome on top of that. The recipe can be found here: mealprepmanual...
Nutritional Estimates from MacroFactor.
If you decide to make this, send me a picture on instagram: @themealprepmanual
Amazon Store with Products I Use: www.amazon.com...
Knives and Cutting Boards: www.zwilling.c...
On my website there are hundreds of meal prep, snack, and macro friendly dessert recipes that I have developed over the years. There are no targeted ads, no pointless life stories and endless scrolling to get to the ingredient list, just the recipes. I have a subscription based model where Gold Members have access to every recipe on the site, which is under $5/month with annual memberships. If that's not your thing, there is also a Silver level membership that is free for life, still ad free, and you get access to more than 40% of the recipes. Registering to become a member, whether that is a Gold or Silver (free) member, is the best way you can help support what I do. I appreciate all of you more than you know 😎
www.mealprepmanual.com
Affiliate Disclosure:
Links included on this page are part of the Amazon Services LLC Associates Program and CJ Affiliate Program.
Even if you like vegetables, “hidden vegetables” are the way to go for meal prep because nearly nothing else reheats well
🙌🙌
Root vegetables are the only acceptable answer, everything else turns to mush
Oh and celery for some reason
@@LancesArmorStriking high fibre content?
@@LancesArmorStriking imagine having a shit hole's flag as your profile pic lmao
Roasted broc or green beans reheat just fine if you don't nuke the hell out of them
The way you hold your fork makes me question everything you've ever said.
That was WILD
In his Q&A he talked about how it gives you more leverage that way. I'm thinking, how much leverage do you need? You're literally just picking up a bite of food.
I have bursitis
Oh hey @poppybr0s, you must be new here.
You guys are assholes
What's funny is: frozen veggies are healthier (more vitamin dense) than fresh. Depending on where you live and shop, 'fresh' veggies could have had 1-2 weeks in transit & storage between farm and end-user purchase. In that time they are losing water to evaporation naturally and water soluble nutrients to leeching. While frozen veggies are usually frozen in minutes to hours after being picked locking in those nutrients.
Rule: "If texture doesn't matter for the final dish, then use frozen. It's healthier and typically cheaper"
I buy frozen just to save $ , besides a few fruites I like fresh , like kiwi 🤔
Frozen berries good for shakes also
Plus frozen is usually already cut
IDK whenever I compare the nutrition information on the back of a pack of frozen vegetables it never has nearly as many vitamins as the fresh stuff claims.
I once bought frozen carrots and I wanted to vomit. seriously I don't understand that
love how he holds his utensils differently each vid
Wat
I rellay don't know why but it is somehow aggravating XD
Why isn't everyone talking about how he's holding his fork? That's just wrong.
@@barnmaddo cuz were too busy talking about how good a job he did getting the sauce into the blender
@@barnmaddo he eats weird normally, so it became a running joke in his video to just hold the utensil differently in each video.
This is absolutely delicious! My 16yo introduced me to your channel a couple months back and we started meal prepping together. We both do strength training so this is perfect for staying on point with nutrition. As a busy solo parent of two, I really appreciate how easy the recipes are to follow. Josh has a killer sense of humor too. I love it! Thank you.
One thing I started doing with my rice for Butter Chicken, is adding the turmeric and a couple bay leaves in the rice cooker. Super nice yellow color and nice aromatic tasty rice; plus you won't have to worry about it staining your blender like you said.
That’s a great tip!
I'm a huge fan of Indian food and this recipe is a godsend. I've never been able to imitate the Indian curry I eat in restaurants, but this is the closest I've come. Of course no home cook is going to beat a trained Indian chef's curry, but with these macros I can't complain. The amount of heat for me was perfect as well.
Oh, and thanks for the tip about the turmeric in advance. This was the first thing I blended with my new blender and there was no discoloration :).
LOL Love the troll stomping. Also, your hate for vegetables is hilarious! I had a good laugh! Great content and it looks delicious.
1 year update: the algorithm still works! You were the 3rd meal prep video to come up soon as I entered the rabbit hole, and now I’ve subscribed and added a number of your recipes to my meal-prep playlist.
Indian, Mexican, and Italian are my favorite meal prep go-to’s, so you’ve earned yourself a fan from a fellow Josh. Can’t wait to try this 🧈 🐓
I literally just made this 6 hours before you posted! Absolutely delicious. My sauce was a little chunky though, might need a better blender.
Glad you enjoyed it and thanks for the note. I’ll add something about the blender to the recipe 👍
What type of blender do you have if you don't mind me asking? I have a decent Ninja and a ninja bullet so I'm thinking one of those two should get this pretty smooth.
Part of my Sunday always includes your videos. You don't disappoint. I'll definitely make this.
Thanks for your support 😎
also big props for getting nearly all the sauce and not wasting any.
"now my sauce is blended, I tell my skillet GET YOUR ASS BACK HERE"
I just made this and it's SOOOO good! I added some curry powder, cayenne, a little lime, and extra salt cause it was a little bland as is. I love that it's full of veggies but you can't even tell. I grew up a picky eater and even though I've come out of it quite a bit, I still prefer to eat "safe" foods so this is something I can look forward to eating!! Do you have any more "hidden veggie" recipes??
He’s got a Mac and cheese meal prep with hidden vegetables, but I haven’t made that one. He may have more on his website tho.
"It all tastes like shit like shit to me so why bother"... CLASSIC!!!
The community would appreciate a vegetable tier list.
I can see it now
A:
B:
C:
D:
E:
F: Literally every vegetable in existence.
I’ve actually been rating them every time I come across a new one over on my Instagram page 👍
S: onions
A: potatoes
If you don’t agree you’re wrong 😤
@@thinix396 Onion>Potatoes>Cabbage> Every other known vegetable.
@@Plibt_ peppers I would say tomatoes but there a fruit
As a south asian, that looks incredible! Can't wait to try it out
Thank you 😎
Hey Josh, greetings from Germany! About that stained blender. You can try using citric acid (over here we have a food safe one, not sure about the States) or just lemon juice with baking powder. Add boiled water and let it rest a couple minutes. Saved my containers, might save your blender too :) Also a huge thank you for your channel and work and.. being you I guess. Been looking for a good meal prep helper for ages and I am glad I now finally found one :) Stay safe!
This is so helpful!! I’m about to salvage all my stained dishes
In the US, you can find citric acid in the canning section of Walmart or a grocery store.
Super Tipp! Danke
I think Its incredible how much work you put into this videos. I’m blown away. Thank you no much.
This is an awesome recipe. Turned out great, and I love the hidden vegetables.
A way to make chicken breast work is to use a sous vide if you got one. 58 degrees celsius for 3 hours makes the chicken breast absolutely perfect and juicy as hell. It's my go-to method of prepping chicken breast.
Hello Mr. Mayor, thanks for making such consistently great content! Started following you years ago when I went off to college and was cooking for myself for the first time, and now I’m a med student still using your recipes to keep myself fed and healthy. Keep up the great work!! 🥇
amazing, thanks for your support 😎
This is one of my favorite dishes, i freeze mine rather than chill it so i can have a different meals through the week. I tend to make chicken tikka masala as they are basically the same except for the kasoori methi / fenugreek. I'll give adding extra veg to the sauce a try, swede, carrots, turnips plenty of onions and cauliflower as that is what i have to hand in the freezer. Thanks for the recipe, tak care God bless one and all.
I just hit Like out of habit with your vids. Never been disappointed. Keep it up, Josh!
Worst is when I come back to rewatch one and almost always remove my like because I go to hit the button again.
Thank you for your support 😎
@@TheMealPrepManual 👍🏼👍🏼👍🏼❤️
finally got round to making this recipe, got to say it's outstandingly good!
Thanks for the great recipes you keep giving us.
Andy Hull UK
Looks delicious, definitely going to try this one. Gotta thank you for so many great meal prep videos, Josh. I cook every Sunday for my week ahead and your videos made a huge difference. Great content again. Your fork holding technique is crazy dude @7:46 I think you might need some professional help on that. But seriously thanks man, your videos and recipes are awesome.
thank you 😎
Dude, i just discovered your videos by accident and what the hell!!! they are so good and come on such a perfect timing! Thank you!
The eight recipy i cook, and by far the best thing i cooked i na very long time..
Normally i freeze four meals, but i think i'm eating Butter Chicken the rest of the week....
Heinous repugnant vegetables is my favourite new description.
You are so funny. I thoroughly enjoy watching your videos and I’m so happy I found your channel.
Pro-tip: Instead of adding sugar(ish) stuff, use baking soda to neutralize tomato acids. VERY small amounts, give it a good mix, until the bubbles go away (looks like it was carbonated as the acids break down) & taste, add a little again and repeat until it tastes perfect.
Thank you for the recipe!
Anyone new to Kashmiri chili powder, it hits differently than other chili powders. It will seem mild at first but will build pretty quick so start small and work up from there. Makes Indian food taste so much better than using cayenne pepper.
This recipe is incredible! Made it today.
I am using similar recipe but without "hidden veggies" and with evaporated milk in place of cream or yogurt
Having just discovered you...thank you! Love these videos and love the website and recipe list. This channel is single handedly helping me finally stay on my diet, as the food has been delicious and prep time is much shorter than when I tried to just figure it out myself. Can't wait to see more in the future.
Will try this for sure, interesting way of holding your fork tho !!
Made this recipe twice now! Both with sous vide chicken breast(3hrs on 58degrees celsius) and baked chicken thigh, its extremely nice
As someone that almost always use Turmeric i found an easy way to clean it.
So for those who wonder how to clean Turmeric from the lunch box for example (or any kind of container), put towel paper (a piece or two), soap and water, close the box and shake it for few seconds. The harder you shake the better it cleans.
Works like magic.
No idea why it works. But as i said like magic.
My fiance is obsessed with this recipe. It keeps really well, I made it on Sunday and he was eating it until next Friday. He is already asking when I can make it again.
This is my food for the week. I already have a favorite butter chicken recipe, but I'm gonna use soy curls for the chicken and carrots instead of butternut squash. The carrots are already sweet, so I'll omit the peanut butter.
Just made this! Tripled the Recipe, it's delicious. I did add a bit more of the Garam Masala and Chili Powder, but that was just to taste. Thanks for this one!
Another good work around to not stain your blender would be to blend all the veggies before cooking them. Then cook them down and add all of the spices.
You get better flavor from the spices if you cook them in oil as he did.
@@milesparris4045 you can't cook the spices in oil before you add the veggies?
@@cabby1337dc Yes, you could cook the vegetables and blend them, then bloom the spices in oil before adding them back. I just bought a blender with a glass pitcher so no staining worries.
Holding a fork like that is a crime against humanity
Don’t tell the deep state
Kudos to using your knife back (not blade) when scraping the board!
7:58 new way to hold fork just dropped
"I dont like waiting"
Waits to put chicken in because the oven isn't ready
this channel consistently makes vegetables look delicious
Looks awesome!! Definitely gonna try this one. Thanks again for everything you do!!
Easiest pound of vegetables I've ever eaten. This recipe is actually amazing.
I love your hidden veggie meals! Please do more!
A little comment for the German speaking viewers: Ich habe das nachgekocht und hierzu will ich ein paar Eindrücke teilen. Das Essen schmeckt gut und ist für meal prep super geeignet. Ich habe anstatt Kürbis und Blumenkohl eine Packung "TK Kaisergemüse" gekauft, bestehend aus Karotten Karottenscheiben, Blumenkohl und Brokkoli. Ich habe 500g verwendet. Die Packung hat einen Inhalt von 1000g. Am Ende war mir das zu viel Fleisch und zu wenig Soße. Im Nachhinein hätte ich persönlich weniger Flesch genommen und dafür mehr Gemüse. Ich habe jetzt schon 3 Portionen gesessen und habe noch 2 vor mir. Das letzte Mal habe ich das Fleisch in den Mixer geworfen um es bisschen klein zu bekommen. Mit bisschen Milch war das dann eine grobe Paste die ich viel lieber zu dem Reis gegessen habe als so viel Fleisch in relativ großen Stücken (hätte man auch kleiner schneiden können). Genommen habe ich Putenbrust, diese in der Pfanne angebraten (nicht im Ofen). Werde ich wieder kochen aber dann mit mehr Gemüse, mehr Soße und weniger Fleisch. Gekostet hat mich alles 4,70€ pro Portion. Nährwerte in meinem Fall: 702 kcal 68,5g Kohlenhydrate | 59,3g Eiweiß | 19,4g Fett
Guten Rutsch an alle :)
Was waiting for an Indian recipe and this is fire!
If you have burned on food on your pans hit it with Barkeeper's Friend. It will clean anything.
Your commentary makes these videos. The food is good too
Awesome channel so glad I found it. Can’t wait to try all these out over Xmas. 🎉
Good buttered chicken is so thick you can hide the declaration of independence from Nicholas Cage inside it.
The great thing about curry is that the spices are so pungent, that as long as something touches the spices it'll only taste like curry. This is why if you _like_ veggies, you gotta make sure they're nice and thick so the curry flavor is just on the outside and you don't just get a mouthful of extra firm curry paste.
I made the hidden Mac and cheese and was not disappointed so I must make this
Pro-tip: Ginger and Garlic are such a common combo in Indian cooking that Indian grocery stores will have entire aisles dedicated to jars of garlic and ginger pastes. They will change your life.
off topic, but saw your comment stating that you have bursitis. don’t know what types of treatments or supplements you’ve tried, but you might want to look into incorporating more turmeric either as is or as supplements, ginger, and/or glucosamine chondroitin supplements. not sure if the glucosamine chondroitin can help with inflammation, but i do know it can help with joint issues.
As an Indian, I approve this meal prep
😎😎
This is a game changer. Indian food is usually a cheat meal due to how much coconut milk & butter is used in the curries. I just made this and it's pretty much on point. Going to add this to my normal meal prep rotation.
Glad you enjoyed it 😎
That's because you eat cheat food butter chicken is not your normal every day meal. If you eat actual Indian food its quite healthy with a lot of vegetarian options
This works for staining in tupperware, so might work for your blender. Warm soapy water and through in some paper towel. Shake for one minute.
0:06 What a bizarre way to hold a spoon lol
Normal way you mean
Blending (I usually grill them a bit before doing so) my vegetables was the key to get my sons eat more vegetables ;-)
I usually do the hidden veg trick when I make a quick pasta. Ill blend up a can of chickpeas and add them to my sauce for extra protein. Ends up making the sauce more creamy and you don't taste them one bit.
This looks amazing, I'm definitly going to try this and share with friends!
Thank you 🙏
So good. Really solid recipe here, wish I could find a naan substitute for the rice. Like protein naan.
First time i have seen a fork held like that 7:47 hehe
With that being said i love your vids 👍
Damn. The comment about the containers really hit me, not only did the thumbnail look way more appealing, I was still thinking "just use glass instead, better in every way".
Frozen vegetables are arguably better since the flash freezing helps prevent nutrient degradation during shipping
the way you hold a fork gets me every time lmfao
Sunlight gets out turmeric stains
Yummy, I love butter chicken! Thanks for sharing Josh!
Maybe you can share a Mediterranean dish in the future, I loved to see that as well.😄👍🏼
Gonna try this for sure, thanks for the recipe!
I like this recipe. Personally I'd take the extra time to make yellow rice just to spice it up a bit more. Not that you really need it, I just like it.
Love me some curry. And vegetables I won't know are there? This is on next weeks menu pal.
You said you could sub carrots instead of butternut, but what about broccoli if you don't have cauliflower?
I would Sous Vide the chicken at 146 for at least an hour. Could make the sauce first and add some of it inside the vacuum bag to cook with the sauce flavor. Sous Vide chicken is the best chicken can get... If you have a blue flame torch to sear its even better.
Great video. My only gripe with your recipes is that you use grams for everything and then you use some sort of weird mix between approximation and cups for rice.
Sends me up the wall, approximation for cups of COOKED rice 😭
Different kinds of rice and methods of preparation can lead to different weights. Some styles ask for a 2:1 water to rice ratio and some much less. I used to do it the way you are wanting and I would get too many complaints from people saying that their rice was either watery or uncooked. It’s better for me to just allow people to choose their own method and type of rice and say how much cooked rice I’m using.
@@TheMealPrepManual I understand not telling people how to cook the rice, but I would still like uncooked weights so I don't have to reverse engineer from a cooked volume. It's literally impossible for me to guesstimate how much rice to cook to end up with a given cooked rice in volume (or weight).
Thanks for covering all the bases and reminding me that the calories all even out in the end.
Can’t wait to try this recipe!
I made this and royally screwed it up but it was still pretty good. Cheers man :-)
Thank you
Very delicious
Ayyyy love that you use macro factor
“It all tastes like shit anyway so why bother”😂😂😂
That looks like my next meal prep, tys!
Now he's just trolling us with that fork holding
I felt an immediate kinship with you over your hate of vegetables.
Could you include fiber in your macros?
It’s in the works now on the website, it may take some time before it’s ready though 👍
looks good.... and is convincing me to maybe try chicken thighs. (i usually avoid it because i hate how extra fat is on them. totally avoid drumsticks for this reason tho they are so iconic in cartoons and kids books and stuff.) seems to me you were able to trim them pretty good!
ahhhhh turmeric. The Yellowing. x__x
sidenote: visited a friend last weekend and we made the spring rolls and chicken kelguin. she LOOOOOOOOOOVED the spring rolls. i ended up being the assembler and maker of all but the chicken on that. personally the other one was my fav. gonna try the spring rolls one more time, since we only had like.... 6 baby carrots to try it with, which was sparse.
(ALWAYS forget *something* at the damn store. and here i even remembered to bring a veg peeler for this thing, since apparently that makes me a chef and mere mortals do not actually really use their kitchen. measuring cups? posh! if you're LUCKY. hers was bare bones but mostly had stuff that was needed.*
also, wasn't sure how MUCH of all the diff things to put in the rolls or how many i should be making. i imagine that would change the taste a bit.
Never seen a broiler like that… the ovens I used (Germany) all were constructed like a spiral that covers the whole oven. I wonder what the reason for this „one line“ design is? Thanks for the recipe anyway… I love to snug in different vegetables in my curries. Family likes broccoli, carrots, bellpepper and chickpeas. Not very traditional but healthy.
I strain my vegies, this will make your mix smoother.
Yes but you will lose a large portion of them doing it this way. Unless your blender is incredible the small vegetable pieces would get caught up in the strainer
2:31 “snuck isn’t a word Conan, and you went to Harvard you should know that” 😅.
My guy making better use out of that plastic spoon than a damn spatula itself... impressive
Salting your rice, and adding bloomed cumin will go a long ways to adding more easy flavour
Dude I love you
Do you reuse your plastic containers? How many plastic containers do you usually go through in a week? How often do you order more?
Substitute for fenugreek powder that you would recommend?
The butter chicken recipe is amazing and this is coming from an Indian. I will sub peanut butter with cashews.