Slow-Simmered Butter Chicken with Fenugreek and Cream

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender chicken pieces cooked slowly in a spiced tomato and butter sauce enriched with fenugreek leaves and cream for a rich North Indian classic. This Indian-inspired chicken recipe, ready in about 60 minutes, pairs unsalted butter, onion, finely chopped, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 4 tbsp unsalted butter
• 1 medium onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cup tomato puree
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1/2 cup heavy cream
• to taste salt
• 1/2 cup water
• 2 tbsp cilantro leaves, chopped (for garnish)

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Instructions

1. Step 1: Heat 2 tbsp unsalted butter in a heavy-bottomed pan over medium heat until melted and foaming. Add 1 finely chopped medium onion and sauté for 7-8 minutes until soft and lightly golden.
2. Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1-2 minutes until fragrant and raw smell dissipates.
3. Step 3: Add 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder; stir continuously for 30 seconds to toast the spices.
4. Step 4: Pour in 1 cup tomato puree and 1/2 cup water, mix well, and simmer uncovered for 10 minutes until the sauce thickens and deepens in color.
5. Step 5: Add 1 lb chicken thigh pieces and 1 tsp salt, stirring to coat. Cover and simmer on low heat for 20 minutes until chicken is tender.
6. Step 6: Crush 1 tbsp dried fenugreek leaves between your palms and sprinkle into the pan, stirring gently.
7. Step 7: Lower heat to very low and stir in 1/2 cup heavy cream and remaining 2 tbsp butter, cooking for 3-4 minutes until the sauce is smooth, creamy, and coats the chicken.
8. Step 8: Garnish with 2 tbsp chopped cilantro leaves and serve hot with basmati rice or naan.