Cube the chicken and place it in a large resealable freezer bag.
Pour the sauce over top.
Remove the excess air and seal. Freeze.
Dump the bag contents into a large skillet and cook over medium-high heat, stirring occasionally.
Cook 10-15 minutes until the chicken is cooked through.
If desired, top with fresh cilantro.
Serve with jasmine or Basmati rice or with Naan.
Pro tip: If you want to make individual servings of butter chicken for lunches or dinners, pre-cook the cubed chicken and put a single portion of the butter chicken, cooked jasmine or Basmati rice, and frozen peas in a single serve freezer to microwave safe container and freeze. A complete lunch or dinner ready to reheat!