Tomato and Fenugreek Butter Chicken Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A gently simmered chicken curry in a tomato and butter sauce, accented by aromatic fenugreek leaves and rich garam masala. This indian-inspired chicken ready in about 50 minutes pairs chicken breast, cut into cubes, unsalted butter, medium (120g) 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 480 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Stir in remaining 2 tbsp unsalted butter until melted and glossy. Serve immediately with naan or basmati rice.

Frequently asked questions

How long does Tomato and Fenugreek Butter Chicken Curry take to make?

Total time is about 50 minutes (15 min prep + 35 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 Tomato and Fenugreek Butter Chicken Curry?

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 Tomato and Fenugreek Butter Chicken Curry?

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 Tomato and Fenugreek Butter Chicken Curry 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 Tomato and Fenugreek Butter Chicken Curry?

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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