Slow-Cooked Punjabi Butter Chicken with Fenugreek

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered slowly in a rich, buttery tomato sauce infused with fenugreek and aromatic spices for a classic Punjabi curry experience. This indian-inspired chicken ready in about 65 minutes pairs chicken thighs, unsalted butter, onion 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 50 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp unsalted butter in a heavy-bottomed pot over medium heat. Add 1 medium finely chopped onion and sauté for 6-7 minutes until golden and fragrant.
  2. Step 2: Stir in 2 tbsp ginger garlic paste and cook for 2 minutes until the raw smell dissipates.
  3. Step 3: Add 1 tsp garam masala, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1 1/2 tsp salt. Cook spices for 1 minute, stirring constantly.
  4. Step 4: Pour in 1 cup tomato puree and cook on medium-low for 8-10 minutes until oil separates from the masala.
  5. Step 5: Add 600 g chicken thigh chunks and stir to coat well with the sauce. Cook for 5 minutes, stirring occasionally.
  6. Step 6: Add 1 cup water, cover, and reduce heat to low. Simmer gently for 30 minutes until chicken is tender.
  7. Step 7: Stir in 4 tbsp unsalted butter, 1/2 cup heavy cream, and 1 tbsp crushed kasuri methi. Cook uncovered for 5 more minutes until sauce thickens and coats the chicken.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro and serve hot with basmati rice or naan.

Frequently asked questions

How long does Slow-Cooked Punjabi Butter Chicken with Fenugreek take to make?

Total time is about 65 minutes (15 min prep + 50 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 Punjabi Butter Chicken with Fenugreek?

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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Punjabi Butter Chicken with Fenugreek?

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 Punjabi Butter Chicken with Fenugreek 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 Punjabi Butter Chicken with Fenugreek?

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.

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