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Lightened Up Indian Butter Chicken

Indian butter chicken, also known as Murgh Makhani, is a classic and beloved dish that has captured the hearts and palates of people around the world. It is a creamy, mildly spiced curry made with coconut milk and butter (both sources of fat) and as delicious as this dish is, it can also be quite heavy and calorically dense. The recipe I'm bringing you today includes the same great flavors as the butter chicken you know and love, but is lightened up and more calorie friendly! Serve over your favorite veggies to add even more nutrients to this dish.


~2 pounds boneless skinless chicken thighs (or breast)

~1 large onion, peeled and chopped

~1 tablespoon Kerrygold Grassfed or cultured organic butter

~4 teaspoons minced garlic

~2 tablespoons fresh minced ginger

~1 tablespoon curry powder

~1.5 tablespoons garam masala

~2 teaspoons salt

~1 teaspoon smoked paprika

~15 ounce can tomato sauce

~1 cup full fat coconut milk

~Chopped cilantro for garnish (optional)

~Rice or cauliflower rice to serve

DIRECTIONS ~Turn the IP on sauté and let it heat up. Add the butter, chopped onion, and salt. Cook until translucent. Add the garlic in as the onions are cooking (if you add it at the

beginning it’ll probably burn). ~Hit cancel and add minced ginger, curry powder, paprika, and garam masala to the onions and stir to combine. ~Stir in the tomato sauce. Lay the chicken thighs on top of the sauce and stir. ~Close the lid and turn on manual for 12 minutes. Once it’s done, let the pressure naturally release. ~Remove chicken thighs and dice or shred ~Stir in the coconut milk. ~Add the chicken back to the sauce. ~Serve over rice, cauliflower rice, or your favorite steamed veggie.

*This should make about 6 servings with 3.5oz cooked protein or 5 servings with around 4oz cooked chicken.


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