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Nutrition Facts
Serving Size 315 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 30 g 150%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 350 mg 15%
Total Carbohydrate 11 g 4%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 34 g
Vitamin A 15% Iron 35%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Indian Style Butter Chicken
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

2 Lb chicken breasts, diced into bite sized pieces
2 Tsp Garam Masala
2 Tsp cumin
1 Tsp turmeric
1 Tsp smoked paprika
1/2 Tsp cayenne pepper, as needed for spice
2 Tsp The Spice Hunter Smoky Turmeric
1 Tbsp fresh ginger, peeled and zested or grated fine
1/4 cup(s) vegetable oil
1 1/4 cup(s) white onion, diced
4 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, minced fine or zested
4 Tbsp unsalted butter
27 Oz organic coconut milk
1 cup(s) tomato sauce
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Set Instant Pot to sauté setting to heat up.
In a separate bowl add chicken, Garam Masala, cumin, turmeric, smoked paprika, cayenne, smoky turmeric and ginger.
Toss to completely coat chicken in spice mixture, along with a generous pinch of salt and pepper. Set chicken aside, add oil to heated Instant Pot, along with onions and garlic.
Sauté until onions are just turning translucent and garlic is fragrant, approximately 3 to 5 minutes.
Turn off sauté setting, add chicken, butter, coconut milk, and tomato sauce. Stir everything together to combine.
Place lid on to Instant Pot and set to meat/stew setting.
When timer is done, release pressure according to Instant Pot instructions. Season to taste as needed and serve over rice if desired.


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