Restaurant-Style Butter Chicken with Fenugreek Cream

Name: Restaurant-Style Butter Chicken with Fenugreek Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 700 g boneless skinless chicken thighs, cubed; 1 cup plain full-fat yogurt; 3 tbsp ginger-garlic paste; 2 tbsp ghee; 4 tbsp unsalted butter; 2 cup tomato purée (passata); 0,33 cup raw cashews; 2 tsp Kashmiri chili powder; 2 tsp garam masala; 0,5 cup heavy cream (35%); 1 tbsp dried fenugreek leaves (kasuri methi); 1 tsp sugar; 1,5 tsp salt

Tender yogurt-marinated chicken bathed in a velvety tomato-cashew sauce finished with dried fenugreek and cream, a Delhi classic beloved for its silky richness.

Time: 50 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

8 steps · tick them off as you cook

Whisk 1 cup yogurt with half the ginger-garlic paste, 1 tsp garam masala, 1 tsp Kashmiri chili powder, and 1 tsp salt. Fold in cubed chicken and marinate 30 minutes at room temperature.
30 minutes
Heat 2 tbsp ghee in a heavy skillet over medium-high until it shimmers without smoking. Sear the chicken in batches until edges are charred and just cooked through, about 4 minutes per batch. Set aside.
4 minutes
In the same pan, melt 3 tbsp butter over medium heat. Add the remaining ginger-garlic paste and sweat 60 seconds until fragrant but not browned.
Stir in tomato purée, cashews, 1 tsp Kashmiri chili powder, and 1 tsp sugar. Simmer 12 minutes, stirring often, until oil beads on the surface and the sauce deepens to a brick red.
12 minutes
Off heat, blend the sauce until glossy and completely smooth, then return it to the pan through a fine sieve for a silkier texture.
Reduce heat to low, whisk in heavy cream and 1 tsp garam masala. Return chicken with any juices and simmer 5 minutes to marry the flavours.
5 minutes
Crush kasuri methi between your palms and stir it in with a final knob of butter. Taste and adjust salt.
Rest 5 minutes off heat so the sauce clings before serving.
5 minutes

Chef's tip

Char the marinated chicken hard in a screaming-hot pan (or under the broiler) before saucing — those blackened edges mimic the tandoor and give the finished curry its signature smoky depth.

Suggested pairing

Serve with warm butter-brushed naan and a chilled glass of off-dry Riesling to balance the heat and richness.

About this recipe

Tender yogurt-marinated chicken bathed in a velvety tomato-cashew sauce finished with dried fenugreek and cream, a Delhi classic beloved for its silky richness.

IndianIntermediatecomfortingcreamyfamily-friendlyhigh-protein

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