Welcome to the ultimate guide for making the best Butter Chicken recipe you’ll ever taste. This dish, also known as Murgh Makhani, is a global sensation, beloved for its impossibly delicious blend of tender chicken in a rich, creamy, and aromatic spiced sauce. My Indian husband confidently declares this recipe will truly change your life – and after more than two decades of perfecting it, we couldn’t agree more!
This particular Butter Chicken recipe isn’t just another entry; it’s a cherished family treasure that has been meticulously honed over 20 years. Its simplicity and phenomenal flavor have earned it a special place in the kitchens of HUNDREDS OF THOUSANDS of home cooks worldwide. Once you try it, you’ll instantly understand why this creamy Indian classic has garnered such widespread adoration and loyalty.
Mastering Butter Chicken: Essential Ingredients for the Perfect Murgh Makhani
Crafting exceptional Indian Butter Chicken begins with understanding the role of each ingredient. The beauty of this dish lies in the harmonious blend of fresh and aromatic components, creating a sauce that is both complex and comforting. Below, I’ve broken down every essential item for both the chicken marinade and the rich, velvety sauce.
For the Rich and Creamy Sauce
- Vegetable Oil or Ghee: The foundation of our sauce. Vegetable oil offers a neutral base, while ghee (clarified butter) brings a traditional, nutty richness and depth of flavor that truly elevates the dish. Choose ghee for an even more authentic Indian taste.
- Onion: This humble ingredient is vital for adding natural sweetness and body to the sauce. While it might seem like a lot initially, once cooked down slowly to a golden, almost caramelized state, it becomes an imperceptible part of the sauce, providing a luscious texture and profound sweetness without the need for added sugar, adhering to authentic Indian cooking techniques.
- Garlic & Ginger: These aromatic powerhouses form the backbone of many Indian dishes, providing a pungent, spicy, and warming base that infuses the entire sauce with incredible flavor. Always use fresh garlic and ginger for the best results.
- Spices (Paprika, Cayenne, Cumin, Cinnamon): This quartet of spices creates the signature warm, earthy, and mildly spicy profile of butter chicken. Paprika contributes color and a gentle sweetness, cayenne adds a subtle kick, cumin offers an earthy depth, and cinnamon provides a fragrant, sweet warmth that beautifully balances the other flavors.
- Tomatoes: Whether you opt for canned diced tomatoes for convenience or fresh, ripe tomatoes, they provide the essential tang and acidity that brightens the rich sauce. If using fresh tomatoes, a splash of water might be needed to achieve the desired consistency during cooking.
- Heavy Cream: Also known as whipping cream, double cream, thickened cream, or 35% m.f. cream depending on your region, this ingredient is key to achieving the luxurious, silky-smooth texture that butter chicken is famous for. It adds a decadent richness that mellows the spices and binds all the flavors together.
- Butter: The namesake ingredient, butter is stirred in at the very end to finish the sauce. It imparts a magnificent richness, a glossy sheen, and an unparalleled smoothness that truly makes this curry irresistible.
- Cilantro: An optional but highly recommended fresh garnish. Fresh cilantro adds a vibrant burst of color and a distinct, refreshing herbaceous note that beautifully contrasts the rich and creamy sauce.
For the Succulent Chicken Marinade
- Chicken Breast: Boneless, skinless chicken breast cut into 1-2 inch cubes absorbs the marinade well and cooks quickly, ensuring tender, juicy results. While breast meat is used here for its lean quality, chicken thighs can also be used for an even juicier, richer flavor.
- Lemon Juice: Acts as a tenderizer for the chicken, helping to break down fibers and ensure a succulent texture. It also adds a bright, tangy note that infuses flavor deep into the meat during marination.
- Garlic and Ginger: Essential aromatics that provide a potent flavor base for the chicken, enhancing its taste even before it hits the sauce. Minced fresh garlic and ginger are preferred.
- Garam Masala: A cornerstone of Indian cuisine, garam masala is a fragrant blend of up to 10 different Indian spices. Its inclusion in the marinade infuses the chicken with a complex, warm, and aromatic profile, making every bite incredibly flavorful. Common components include cumin, ground ginger, black pepper, cinnamon, turmeric, and cardamom.
- Kosher Salt: Crucial for seasoning the chicken and drawing out moisture, contributing to a tender texture and enhanced flavor.
Crafting Your Life-Changing Butter Chicken: Step-by-Step Guide
Follow these simple yet precise steps to create a restaurant-quality Butter Chicken right in your own kitchen. This method streamlines the cooking process without compromising on the depth of flavor that makes this dish so iconic.
- Marinate Chicken: In a bowl or zip-top bag, combine the cubed chicken breast with lemon juice, minced garlic, garam masala, and salt. Ensure the chicken is thoroughly coated. Allow it to marinate for a minimum of 30 minutes at room temperature, or for an even deeper flavor, marinate overnight in the refrigerator. This crucial step tenderizes the chicken and infuses it with aromatic spices.
- Cook Onions to Perfection: Heat vegetable oil or ghee in a large saucepan or Dutch oven over medium heat. Add the chopped onions and sauté them gently. This step is about patience; cook the onions slowly for about 20 minutes, stirring occasionally, until they turn beautifully golden and almost caramelized. This slow cooking extracts their natural sweetness, which is essential for an authentic butter chicken flavor profile. Reduce the heat if they start to brown too quickly or become crispy.
- Infuse with Spices & Tomatoes: Once the onions are golden, add the minced garlic and ginger to the pan and cook for just 1 minute until fragrant. Next, stir in the garam masala, paprika, cumin, cinnamon, cayenne, and salt. Toast these spices for another minute, allowing their aromas to bloom and deepen the flavor base. Add the diced tomatoes and cook for 2 minutes, stirring to integrate them.
- Blend for a Velvety Sauce: Pour in the heavy cream. For an exceptionally smooth and silky sauce, carefully use an immersion blender directly in the pot, or transfer the mixture to a regular blender (blending in batches if necessary) and process until completely smooth. Return the blended sauce to the pan if using a regular blender. Bring the sauce to a gentle simmer. At this point, the sauce base will likely be quite thick, which is perfect as the chicken will release some moisture.
- Simmer the Marinated Chicken: Gently stir the marinated chicken (along with any remaining marinade) into the simmering sauce. Cover the pot and allow it to cook over medium-low heat for approximately 12 minutes, or until the chicken is cooked through and no longer pink inside. It’s important to maintain a gentle simmer to ensure the chicken breasts remain tender and do not overcook.
- Finish and Serve with Flair: Remove the pot from the heat and stir in the butter until it melts and is fully incorporated, adding a luxurious gloss and richness to the sauce. Taste the sauce and adjust the salt if necessary. Garnish generously with fresh chopped cilantro, if desired. Serve this exquisite Butter Chicken with warm, fluffy garlic naan, cheese naan, steaming basmati rice, or even roti for a truly authentic Indian dining experience. Enjoy every rich and flavorful bite!
💡Jenn’s Expert Tip: Simplifying Your Butter Chicken
Many traditional butter chicken recipes often instruct you to cook the chicken separately first – perhaps grilled, pan-fried, or baked – before adding it to the sauce for simmering. While this method yields delicious results, it introduces an extra cooking step that isn’t always practical for a quick and easy weeknight dinner.
I’ve found that this extra pre-cooking step for the chicken isn’t strictly necessary, especially when using chicken breasts. The key lies in the marinade and the gentle simmering process within the sauce itself.
The marinade is absolutely essential here because chicken breasts, being lean, cook relatively quickly. This means they won’t have enough time to absorb a significant amount of flavor from the sauce alone. By marinating them beforehand, you ensure that every piece of chicken is infused with delightful spices, resulting in succulent, flavorful chicken even with a shorter cooking time directly in the sauce. This method guarantees tenderness and maximum flavor, making your life easier!
Featured Reader Rating
⭐️⭐️⭐️⭐️⭐️ “This really is the best butter chicken. I found it years ago and is always my go to butter chicken recipe. I’ve had friends over and made curries and it’s always this one they ask for the recipe.”
– KATRINA
Meal Prep & Storage: Enjoy Your Butter Chicken Anytime
Butter Chicken is a fantastic dish for meal prepping, as its flavors often deepen and meld beautifully overnight. Here are some invaluable tips to help you prepare this delicious curry in advance and store it for future enjoyment.
- Marinate Chicken Overnight: For the most profound flavor penetration and tender results, prepare the chicken marinade the night before you plan to cook. This simple step saves time on the cooking day and significantly enhances the taste and texture of the chicken.
- Prep Sauce in Advance: The creamy sauce base can be made up to a day or two ahead of time. Prepare it right up to the point before adding the chicken, then cool and store it in an airtight container in the refrigerator. When you’re ready to eat, simply reheat the sauce and add the marinated chicken.
- Refrigerator Storage: Leftover Butter Chicken should be stored in a sealed, airtight container in the fridge. It will maintain its quality and delicious flavor for up to 3 days, making it perfect for delightful lunch leftovers.
- Freezing Tips: This dish freezes exceptionally well. For best results, allow the butter chicken to cool completely before transferring it to freezer-safe airtight containers. It can be frozen for up to 2 months. Thaw frozen butter chicken overnight in the refrigerator before gently reheating.
- Reheating: To reheat, transfer the butter chicken to a saucepan and warm it over low heat on the stove, stirring frequently to ensure even heating and prevent sticking. If the sauce has thickened too much during storage, add a tablespoon or two of water or milk to achieve your desired consistency. Avoid reheating at high heat, as this can cause the chicken to dry out or the cream to separate.
Marination Magic: Unlocking Deeper Flavors
Even a brief marinade with a few intensely flavorful ingredients can make a significant difference in the final taste and texture of your chicken. Here’s how to maximize your marination efforts for truly exceptional Butter Chicken.
- If you are a planner, marinating the chicken overnight in the refrigerator is highly recommended. This allows the lemon juice to tenderize the meat thoroughly and the spices to deeply penetrate every fiber, resulting in incredibly succulent and flavorful chicken.
- If you are preparing this spontaneously for a quick dinner, don’t despair! Even giving the chicken half an hour to mingle with the marinade ingredients while you prepare the sauce will significantly improve its taste and tenderness compared to no marination at all. Every minute counts!
- For the ultimate flavor boost and a touch of smoky complexity, if you’re a planner and a perfectionist, consider adding an extra step: char the marinated chicken cubes. You can do this on a hot grill, a grill pan, or under a broiler for a few minutes until slightly browned and smoky, before tossing them into the prepared sauce. This technique adds an extra layer of authentic Indian flavor.
Pressure Cooker Butter Chicken: Faster & Flavorful
For those who love the convenience and speed of a pressure cooker like an Instant Pot, this recipe can be easily adapted with just a few simple adjustments, ensuring a flavorful meal in less time:
- Prepare the Sauce Base: Follow the instructions for making the sauce as directed, but crucially, do not add the heavy cream at this stage.
- Pressure Cook: Add the marinated chicken to the pressure cooker with the prepared sauce base. Seal the lid and pressure cook on high for 3 minutes. After cooking, perform a quick pressure release according to your cooker’s instructions.
- Remove Chicken: Carefully remove the cooked chicken pieces from the pot and set them aside. This prevents the chicken from overcooking while you finish the sauce.
- Finish the Sauce: Stir the heavy cream into the sauce remaining in the pot. Use an immersion blender (or carefully transfer to a regular blender) to blend the sauce until it is smooth and creamy.
- Combine & Serve: Return the chicken to the velvety sauce, stir to coat, and allow it to warm through for a minute or two. Serve immediately with your favorite Indian accompaniments.
Slow Cooker Butter Chicken: Effortless & Tender
The slow cooker is an excellent tool for achieving fall-apart tender chicken and a deeply flavored sauce with minimal effort. When using a CrockPot, the primary difference is to keep the chicken breasts whole initially. This prevents them from drying out and allows them ample time to absorb the rich flavors of the sauce.
- Marinate Whole Chicken Breasts: Instead of chopping the chicken into cubes, marinate the whole chicken breasts according to the recipe instructions. This helps to retain moisture during the long cooking process.
- Prepare & Load: Prepare the sauce as directed, but again, omit the heavy cream. Place the marinated whole chicken breasts (not chopped) over the sauce base in your slow cooker.
- Slow Cook: Cook on high for 3 hours, or on low for 6 hours, until the chicken is incredibly tender and easily shredded.
- Finish the Sauce: Carefully remove the cooked chicken breasts from the slow cooker and shred or cut them into chunks. Stir the heavy cream into the sauce remaining in the pot and blend with an immersion blender until beautifully creamy and smooth.
- Combine & Serve: Return the shredded or chunked chicken to the luscious sauce, stir to combine, and let it warm through for a few minutes. Serve hot with your preferred sides.
Perfect Pairings: What to Serve With Butter Chicken
Completing your Butter Chicken meal with the right accompaniments elevates the entire dining experience. From absorbent flatbreads to fragrant rice and refreshing sides, here’s how to create a balanced and authentic Indian feast.
- Indian Flatbreads: No Butter Chicken meal is complete without warm, soft flatbreads to soak up every last drop of the creamy sauce. Try my buttery naan, the flaky layers of paratha bread, simple roti, or one of my favorite chapathi recipes. Each offers a unique texture and flavor perfect for mopping up that incredible sauce.
- Basmati Rice: For a lighter accompaniment, a bowl of perfectly cooked basmati rice is ideal. Its long, slender grains and delicate aroma beautifully complement the rich curry. My mother-in-law’s easy basmati rice recipe even went viral with 12-million views on Instagram – it’s a must-try!
Fun Fact: In traditional Indian meals, it’s common to serve either bread *or* rice, but typically not both simultaneously. Often, dining is a hands-on experience (no utensils needed!), where you use pieces of warm flatbread to scoop up bites of chicken and sauce directly off your plate. It’s a truly heavenly and authentic way to enjoy your meal.
Enhance Your Meal: Complementary Beverages
Pair your Butter Chicken with a refreshing or warming drink to complete the experience.
- Chai: Begin your meal with a comforting cup of steaming authentic Indian Chai or the robust flavors of Karak Tea.
- Mango Lassi: A sweet, creamy, and cooling yogurt-based drink that perfectly balances the rich spices of the curry.
- Iced Tea: For a cool twist, try an Iced Chai Latte to stick to the aromatic theme.
- Lemonade: A refreshing tart lemonade, such as this delightful rose lemonade, can cut through the richness.
- Beer: A crisp lager or a light Indian pale ale can wonderfully cool down the spices and refresh the palate.
- Riesling: An off-dry or semi-sweet Riesling wine beautifully complements the dish’s creamy texture and complex spice profile.
Start Your Feast: Appetizer Suggestions
Kick off your Indian meal with these delicious starters.
- Samosas: You absolutely must try my savory Potato Samosas or these incredible Chicken Samosas – perfect crispy parcels of flavor.
- Stuffed Naan: Beyond plain naan, explore Keema Naan (stuffed with spiced minced meat) or Aloo Naan (stuffed with spiced potatoes) for delightful sharing appetizers.
Fresh & Flavorful: Vegetable Side Dishes
Balance the richness of Butter Chicken with vibrant and healthy vegetable accompaniments.
- Raita: I love to serve every curry with my father-in-law’s cooling and refreshing Cucumber-Yogurt Salad (Raita). Its coolness is a perfect contrast to the warmth of the curry.
- Simple Salad: A quick and fresh salad made with diced tomatoes, cucumbers, and red onion, dressed with lemon juice, a drizzle of olive oil, and a sprinkle of salt, offers a delightful crispness.
- Beans Poriyal (Indian Green Beans with Coconut): A light and flavorful South Indian stir-fry that adds a refreshing green element.
- Aloo Gobi (Cauliflower with Potato Curry): For a more substantial vegetarian side, this aromatic and comforting potato and cauliflower curry is excellent, especially when feeding a bigger crowd.
Explore More Indian Delights: From My Indian Husband’s Favorites
If you’ve fallen in love with this Butter Chicken recipe, I’m confident you’ll adore these other flavor-packed, fan-favorite Indian dinner dishes, many of which are staples in our home!
- Vindaloo Lamb or Pork Curry for those who love a bold and tangy spice.
- Adarsh’s incredible Chicken 65, a spicy, deep-fried chicken appetizer that’s addictively delicious.
- Paneer and Greens Curry (aka Saag Paneer) or Palak Paneer, comforting vegetarian options featuring Indian cheese with vibrant greens.
- Shrimp Korma, a mild and creamy curry with succulent shrimp.
- Amma’s Masoor Dal Recipe, Chana Curry, or Creamy Madras Lentils for wholesome and satisfying lentil or chickpea-based dishes.
- Butter Paneer, a vegetarian counterpart to Butter Chicken, equally rich and delightful.
- The Chicken Korma recipe that Adarsh says will also change your life – compare it with Butter Chicken in our detailed Chicken Korma vs. Butter Chicken article.
- Malai Kofta, delicious deep-fried paneer and potato dumplings in a rich, creamy sauce.
- Coconut Curry Chicken, offering a slightly different, tropical twist on chicken curry.
Next Reading: Dive deeper into our collection of My Best Family-Favorite Indian Curry Recipes
Butter Chicken FAQs: Your Questions Answered
For quick answers to common questions about this beloved Indian dish, here’s a comprehensive FAQ section designed to clarify any curiosities you might have.
Is butter chicken spicy or sweet?
Butter chicken strikes a delightful balance between spicy and sweet notes. It’s generally considered a mild curry on the Indian spice spectrum, making it widely appealing. The sweetness comes from caramelized onions and cream, while the spices provide warmth rather than intense heat.
What does butter chicken taste like?
Butter chicken offers a taste experience that is richly creamy, intensely savory, and wonderfully aromatic. You’ll notice subtle heat from the blend of Indian spices, beautifully contrasted by sweet undertones from the butter, cream, and slow-cooked onions, along with a hint of tang from the tomatoes. The overall flavor is comforting, complex, and deeply satisfying.
What is the difference between chicken tikka and butter chicken?
The primary difference lies in their preparation and sauce. Chicken tikka consists of pieces of chicken marinated in yogurt and spices, then traditionally cooked in a tandoor (clay oven) to achieve a smoky, charred flavor. Butter chicken, or Murgh Makhani, features similar spice-marinated chicken pieces but they are simmered in a luscious, creamy, tomato-based sauce, often with butter and cream. While chicken tikka is the grilled chicken itself, butter chicken is a curry featuring that chicken in a rich sauce. You can actually use leftover tandoori chicken tikka in a butter chicken sauce for an extra layer of flavor!
What is butter chicken sauce made of?
The signature sauce for butter chicken is a harmonious blend of several key ingredients. It typically includes a base of puréed tomatoes and slowly cooked onions, enriched with heavy cream and butter. Aromatic Indian spices such as garam masala, paprika, cumin, cinnamon, and a hint of cayenne provide its distinctive, warm flavor profile.
Why is it called butter chicken?
The dish earns its name from the generous amounts of butter and cream used in its rich, smooth, and luxurious sauce. These ingredients contribute significantly to its velvety texture, profound richness, and distinctive flavor, making “Butter Chicken” a perfectly descriptive title.
Which is healthier: butter chicken or chicken tikka?
Generally, chicken tikka is considered a healthier option than butter chicken. This is because chicken tikka primarily consists of lean, marinated chicken pieces that are grilled or roasted, thus lacking the high-fat, creamy sauce that is characteristic of butter chicken. Butter chicken, while delicious, contains more calories and fat due to the use of heavy cream and butter in its sauce.
How is butter chicken different from chicken tikka masala?
While often confused, butter chicken and chicken tikka masala have distinct differences. Butter chicken typically features a creamier, milder, and slightly sweeter sauce with less prominent tomato acidity. Chicken tikka masala, on the other hand, usually has a spicier and more robustly flavored tomato-based sauce, often with a tangier profile and a higher concentration of spices. Both are delicious, but butter chicken leans towards rich and creamy, while tikka masala is more boldly spiced and tomato-forward.
What is butter chicken also called?
Butter chicken is also commonly known by its traditional Hindi name, Murgh Makhani, which literally translates to “chicken with butter.”
Can I make vegetarian butter chicken?
Absolutely! You can easily adapt this recipe to be vegetarian. Simply substitute the chicken with paneer (Indian cottage cheese), tofu, or a mix of vegetables like cauliflower and potatoes. Follow the same marinating and cooking steps, adjusting the cooking time for the alternative ingredients, as paneer and tofu cook much faster than chicken.
How can I make butter chicken spicier?
If you prefer a spicier kick, you have a few options. Increase the amount of cayenne pepper in the sauce, add a pinch of red chili powder, or include finely chopped fresh green chilies (like serrano or Thai bird chilies) when sautéing the garlic and ginger. You can also finish the dish with a sprinkle of chili flakes.
Best Butter Chicken Recipe Ever (Better Than a Restaurant!)
Jennifer Pallian BSc, RD
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Ingredients
For chicken and marinade:
- 2 ¼ lbs boneless, skinless chicken breast, cut in 1″ – 2″ cubes
- 3 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tbsp garam masala
- 1 ½ tsp kosher salt
For sauce:
- ¼ cup vegetable oil or ghee
- 2 ½ cups chopped onion (about 2 medium-large)
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 3 tbsp garam masala
- 1 tbsp paprika
- 1 tsp cumin
- ¼ tsp cinnamon
- ¼ tsp cayenne
- 2 tsp kosher salt, or to taste
- 1 ¼ cups diced tomatoes (no-salt-added, if canned)
- ¾ cup heavy cream (also called whipping cream, double cream, thickened cream or 35% m.f. cream depending where you live)
- 2 tbsp butter
- 1 tbsp cilantro, chopped, to garnish (optional)
Instructions
For marinade:
- Combine all chicken and marinade ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight for best results.
For sauce:
- Heat oil (or ghee) over medium heat in a large saucepan or Dutch oven. Add onions and slowly cook until golden, about 20 minutes, stirring occasionally and reducing heat if they are getting crispy or browning quickly.
- Add garlic and ginger and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cumin, cinnamon, cayenne and salt; cook 1 minute more to let the spices toast. Add tomatoes; cook 2 minutes, then add cream.
- Optional: Carefully puree the sauce using an immersion blender directly in the pot or transfer it to a regular blender (in batches) until completely smooth. The sauce base will probably look quite thick at this point.
To assemble the curry:
- Add the marinated chicken (along with any remaining marinade) to the sauce. Cover, and simmer over medium-low heat until the chicken is cooked through, about 12 minutes. Remove a couple of pieces to make sure they are no longer pink inside. A gentle simmer is required to gently cook the breasts so they don’t become tough, and you don’t want to overcook them.
- Stir in butter until melted and fully incorporated. Taste and add more salt if needed to achieve your desired seasoning. Serve sprinkled with fresh cilantro, if desired.
Notes
The chicken will release quite a bit of water as it cooks, so hold off on adding additional liquid to the sauce unless the chicken is burning to the bottom of the pot. Too much extra liquid will dilute the rich, flavorful sauce.
Variations and Substitutions
Feel free to tweak the recipe with these ideas to make it your own:
- Chicken Thighs: For a more flavorful and moist result, substitute chicken breast with boneless, skinless chicken thighs. They are more forgiving and less prone to drying out.
- Lemon Juice Substitute: If you’re out of lemon juice for the marinade, you can use lime juice or plain yogurt (about ¼ cup) to achieve similar tenderizing and tangy effects.
- Dairy Free: To make this recipe dairy-free, substitute vegetable oil for butter and use full-fat coconut milk or coconut cream in place of the heavy cream. The flavor profile will be slightly different but still delicious.
Tools You Need
Make sure you have these tools on hand to prepare the recipe smoothly:
- Large Saucepan or Dutch Oven: Essential for cooking the sauce and chicken together, providing ample space.
- Immersion Blender: Ideal for blending the sauce directly in the pan to your desired consistency, saving on cleanup. A regular blender works too.
- Measuring Spoons and Cups: Crucial for accurately measuring ingredients to ensure the perfect balance of flavors.
- Chopping Board and Knife: For efficiently prepping your onions, garlic, ginger, and chicken.
- Zip-top Bag or Shallow Dish: For marinating the chicken effectively, ensuring it’s evenly coated in the flavorful marinade.
Nutrition
Carbohydrates: 14g |
Protein: 39g |
Fat: 29g |
Saturated Fat: 12g |
Polyunsaturated Fat: 7g |
Monounsaturated Fat: 7g |
Trans Fat: 0.2g |
Cholesterol: 153mg |
Sodium: 1606mg |
Potassium: 922mg |
Fiber: 3g |
Sugar: 5g |
Vitamin A: 1291IU |
Vitamin C: 16mg |
Calcium: 76mg |
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.