Slow-Cooked Fenugreek Butter Chicken
Tender chicken simmered in a fenugreek-spiced tomato and butter sauce, slow-cooked to deep, rich flavors. This indian-inspired chicken ready in about 60 minutes pairs unsalted butter, large finely chopped onion, minced garlic cloves 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
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated ginger, cooking for 1 minute until fragrant.
- 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.
- 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.
- 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.
- Step 6: Taste and adjust salt as needed. Serve hot with basmati rice or naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Fenugreek Butter Chicken take to make?
Total time is about 60 minutes (15 min prep + 45 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 Slow-Cooked Fenugreek 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 unsalted butter from drying out.
Can I substitute ingredients in Slow-Cooked Fenugreek 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 Slow-Cooked Fenugreek 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 Slow-Cooked Fenugreek 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.
