Tomato and Fenugreek Butter Chicken Curry

By , Test Kitchen Director · 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. 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

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.

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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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