Tomato and Fenugreek Butter Chicken Curry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A gently simmered chicken curry in a tomato and butter sauce, accented by aromatic fenugreek leaves and rich garam masala. This Indian-inspired chicken recipe, ready in about 50 minutes, pairs chicken breast, cut into cubes, unsalted butter, onion, finely diced 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 480 cal/serving

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Ingredients

1 lb chicken breast, cut into cubes
5 tbsp unsalted butter
1 medium (120g) onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 1/4 cups tomato puree
1/3 cup heavy cream
1 tsp dried fenugreek leaves (kasuri methi)
1.5 tbsp homemade garam masala
1 tsp salt
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil and 3 tbsp unsalted butter in a large skillet over medium heat until melted and shimmering. Add 1 medium finely diced onion and sauté for 8-10 minutes until golden brown.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Add 1 1/4 cups tomato puree, 1 tsp salt, and 1.5 tbsp homemade garam masala. Simmer the sauce for 12 minutes, stirring occasionally, until thickened and oil separates on top.
Step 4: Add 1 lb cubed chicken breast to the sauce, stirring to coat. Cover and cook on low heat for 15 minutes until chicken is cooked through.
Step 5: Reduce heat to low and stir in 1/3 cup heavy cream and 1 tsp dried fenugreek leaves crushed between your palms. Simmer for 3 more minutes, then remove from heat.
Step 6: Stir in remaining 2 tbsp unsalted butter until melted and glossy. Serve immediately with naan or basmati rice.