Ministry of Curry · by Archana Mundhe★ 4.7 (121)
Instant Pot Butter Chicken
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 63%
CARBS 14G12% OF CAL
5G FIBER7G SUGAR2G OTHER
FAT 33G63% OF CAL
20G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian butter chicken curry made with coconut milk and warm spices like garam masala and fenugreek. Rich, creamy, and aromatic—serve over rice.
mainindiancurrychicken🥘 pressure cookergluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds boneless skinless chicken thighs (cut into 2-inch pieces)
- 2 tablespoons ghee (or coconut oil)
- 1 large yellow onion (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon fresh garlic (minced)
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder
- 3 plum tomatoes (pureed)
- 1 can unsweetened full fat coconut milk (allow these to separate - DO NOT shake. Best if left in fridge overnight)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 tablespoons kasoori methi (dried fenugreek leaves)
- 2 teaspoons sugar (skip for paleo)
- 1½ teaspoon kosher salt
- ½ cup cilantro (chopped, for garnish)
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 63%
CARBS 14G12% OF CAL
5G FIBER7G SUGAR2G OTHER
FAT 33G63% OF CAL
20G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 570mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 940mg
- Calcium
- 50mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.