Methi Butter Chicken
Tender chicken simmered in a rich tomato-curry sauce with fenugreek powder, creating a deeply aromatic and creamy curry. This indian-inspired chicken ready in about 50 minutes pairs boneless chicken thighs, large 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
Instructions
- 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.
- Step 2: Stir in 3 minced garlic cloves and 1-inch minced ginger, cooking for 1 minute until fragrant.
- 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.
- Step 4: Add 1/4 cup water, cover, and simmer for 20 minutes until chicken is tender and cooked through.
- Step 5: Stir in 1/4 cup heavy cream and cook for 2 more minutes until sauce thickens and coats the chicken.
Frequently asked questions
How long does Methi Butter Chicken take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Methi Butter Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Methi Butter Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Methi Butter Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Methi Butter Chicken?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my in-laws and they couldn't stop raving about it. The butter and methi blend was divine.
- ★★★★★
Best take on butter chicken I've tried. The methi sauce was so flavorful and the chicken cooked perfectly.
- ★★★★★
My husband and I made this for date night and it was a hit! The methi added a wonderful depth.
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