THE SPICE MAGIC KITCHEN
Butter chicken with kasuri methi
A silky sauce. That familiar fenugreek finish.
Browned chicken meets a buttery tomato sauce, then cream and crushed fenugreek leaves bring everything together. A home-style version with a warm garam masala finish.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
SPICE MAGICGaram Masala PowderView this spice →
SPICE MAGICKashmiri Chili PowderView this spice →
SPICE MAGICFenugreek Leaves Dried Kasoori Methi for Curry & DalView this spice →
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Mixing bowl, wide stainless-steel pan, tongs and food thermometer.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Marinate the chicken
Marinate in the refrigerator
Have readyChicken · yogurt · half the ginger, garlic, garam masala and chilli · ½ tsp salt
- Mix yogurt with half the ginger, garlic, garam masala and chilli, plus the salt.
- Coat the chicken.
- Cover and refrigerate for 30 minutes.
- Keep raw poultry and its utensils separate from ready-to-eat foods; do not wash the chicken.
Illustrative preparation stage 2 Brown in batches
Medium-high heat
Have ready1 tbsp oil · marinated chicken
- Warm oil over medium-high heat.
- Lift chicken from marinade and brown in batches for about 4–5 minutes per side.
- Transfer to a plate reserved for this partially cooked chicken.
- Discard leftover raw marinade.
Why this step matters
Next: Build the sauce and cook through ↓
Browning builds flavor, but it does not confirm the chicken is cooked safely.Illustrative preparation stage 3 Build the sauce and cook through
Gentle simmer
Have readyButter · remaining ginger, garlic and chilli · tomatoes · water · browned chicken
- Lower the heat and melt butter in the pan.
- Stir in remaining ginger and garlic for 30 seconds.
- Add tomatoes, water and remaining chilli, then simmer 10 minutes.
- Return chicken and its plate juices.
- Simmer 10–15 minutes, or longer until the thickest pieces reach 165°F / 74°C on a food thermometer.
Illustrative preparation stage 4 Add the fragrant finish
Low heat
Have ready⅓ cup cream · 1 tsp kasuri methi · remaining ½ tsp garam masala
- Stir in cream, crushed kasuri methi and remaining garam masala.
- Warm gently for 1–2 minutes.
- Taste the fully cooked sauce and adjust salt.
- Serve using clean utensils.
Why this step matters
Crush the dried leaves just before adding them so their aroma carries through the warm sauce.SPICE MAGICFenugreek Leaves Dried Kasoori Methi for Curry & DalView this spice →
AT THE TABLE
A few good things alongside.
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Ingredients and allergens
Contains milk from yogurt, butter and cream. Check spice labels for other allergens. Prep and cook times exclude the 30-minute refrigerated marinade; extra batches may take longer.
Recipe development status
Cook chicken to 165°F / 74°C, measured in the thickest pieces. Refrigerate leftovers promptly. This development recipe still needs kitchen testing.
FROM YOUR SPICE SHELF