Methi Butter Chicken

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender chicken simmered in a rich tomato-curry sauce with fenugreek powder, creating a deeply aromatic and creamy curry. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless chicken thighs
• 1 large onion
• 3 cloves garlic
• 1-inch piece ginger
• 1/2 cup tomato puree
• 1 tbsp fenugreek powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 cup heavy cream
• 2 tbsp vegetable oil
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 large chopped onion and cook for 5 minutes until golden brown.
2. Step 2: Stir in 3 minced garlic cloves and 1-inch minced ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1.5 lbs chopped chicken thighs, 1/2 cup tomato puree, 1 tbsp fenugreek powder, 1 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally.
4. Step 4: Add 1/4 cup water, cover, and simmer for 20 minutes until chicken is tender and cooked through.
5. Step 5: Stir in 1/4 cup heavy cream and cook for 2 more minutes until sauce thickens and coats the chicken.