Slow-Simmered Indian Butter Chicken with Fenugreek and Cream

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender chicken pieces cooked in a rich, buttery tomato sauce infused with fenugreek leaves and aromatic spices for a comforting Indian classic. This Indian-inspired chicken recipe, ready in about 110 minutes, pairs boneless chicken thighs, plain yogurt, garlic cloves, minced 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 lb boneless chicken thighs
• 1/2 cup plain yogurt
• 4 garlic cloves, minced
• 1 tbsp ginger paste
• 2 tsp ground garam masala
• 1/2 tsp ground turmeric
• 1 tsp red chili powder
• 1 tsp salt
• 4 tbsp unsalted butter
• 1 medium finely chopped onion
• 1 cup tomato puree
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1/2 cup heavy cream
• 2 tbsp coriander leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into bite-size pieces with 1/2 cup plain yogurt, 2 tsp ground garam masala, 1/2 tsp ground turmeric, 1 tsp red chili powder, 4 minced garlic cloves, 1 tbsp ginger paste, and 1 tsp salt. Mix well and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 6-7 minutes until golden brown and fragrant.
3. Step 3: Stir in 1 cup tomato puree and cook for 8-10 minutes, stirring occasionally, until the tomato thickens and the oil slightly separates from the sauce.
4. Step 4: Add the marinated chicken pieces along with all the marinade to the skillet. Cook uncovered over medium heat for 12-15 minutes, stirring occasionally until the chicken is cooked through and tender.
5. Step 5: Sprinkle 1 tsp dried fenugreek leaves (kasuri methi) over the chicken and pour in 1/2 cup heavy cream. Stir gently and simmer for another 5 minutes until the sauce thickens and coats the chicken.
6. Step 6: Remove from heat and stir in the remaining 2 tbsp unsalted butter for richness. Garnish with 2 tbsp chopped coriander leaves before serving.