Slow-Cooked Fenugreek Butter Chicken

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender chicken simmered in a fenugreek-spiced tomato and butter sauce, slow-cooked to deep, rich flavors. This Indian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, dried fenugreek leaves (kasuri methi), unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 800 g boneless, skinless, cut into chunks chicken thighs
• 2 tbsp crushed dried fenugreek leaves (kasuri methi)
• 4 tbsp unsalted butter
• 1 large finely chopped onion
• 4 minced garlic cloves
• 2 tbsp grated ginger
• 400 g tomato puree
• 150 ml heavy cream
• 1 tsp garam masala
• 1 tsp red chili powder
• to taste salt
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 7-8 minutes until translucent and lightly golden.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 400 g tomato puree, 1 tsp red chili powder, and salt to taste. Simmer the sauce gently for 10 minutes until it thickens and deepens in color.
4. Step 4: Stir in 800 g chicken thigh chunks and 1 tsp garam masala, coating the chicken well. Cover and cook over low heat for 25 minutes until the chicken is tender.
5. Step 5: Add 2 tbsp crushed dried fenugreek leaves and 150 ml heavy cream along with the remaining 2 tbsp butter. Stir well and simmer uncovered for 5 minutes until the sauce is creamy and velvety.
6. Step 6: Taste and adjust salt as needed. Serve hot with basmati rice or naan bread.