Butter Chicken with Fenugreek and Cream

Name: Butter Chicken with Fenugreek and Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1,5 lb boneless skinless chicken thighs, cubed; 0,5 cup plain full-fat yogurt; 2 tbsp ginger-garlic paste; 2 tbsp ghee; 3 tbsp unsalted butter; 1 yellow onion, diced; 2 tbsp tomato paste; 1 cup crushed tomatoes (400 g can); 1 tsp Kashmiri chili powder; 1,5 tsp garam masala; 0,5 cup heavy cream (35%); 1 tbsp dried fenugreek leaves (kasuri methi)

Silky tomato-butter sauce cloaks yogurt-marinated chicken, finished with a whisper of dried fenugreek and cream for that classic velvety richness.

Time: 55 min
Servings: 4
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

10 steps · tick them off as you cook

Whisk 1/2 cup yogurt with 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp paprika and 1 tsp salt; coat the chicken and marinate for at least 30 minutes.
30 minutes
Sear the marinated chicken in 2 tbsp ghee over medium-high heat until edges char slightly, about 4 minutes per side; transfer to a plate.
4 minutes
In the same pan, melt 3 tbsp butter and sweat the diced onion until translucent, about 5 minutes.
5 minutes
Stir in 2 tbsp tomato paste and 1 tbsp ginger-garlic paste; cook until the mixture darkens and smells sweet, roughly 2 minutes.
2 minutes
Add the crushed tomatoes, 1 tsp Kashmiri chili powder and 1 tsp sugar; simmer 12 minutes until the oil separates at the edges.
12 minutes
Blend the sauce smooth using an immersion blender, then return to the pan over low heat.
Pour in the cream and stir until the sauce turns a uniform coral colour.
Return the chicken with its juices; simmer 8 minutes until cooked through (165°F / 74°C internal).
8 minutes
Crush the dried fenugreek leaves between your palms and stir them in along with 1/2 tsp garam masala.
Taste, adjust salt, and rest 5 minutes before serving.
5 minutes

Chef's tip

Crushing the kasuri methi between warm palms just before adding releases its maple-like aroma; skipping this step is the difference between good butter chicken and unforgettable butter chicken.