Indian Butter Chicken with Fenugreek

    6 hours 15 minutes

    This is a very fragrant and spicy butter chicken. It looks like a lot of work but it isn't. Serve with hot Indian bread.

    198 people made this

    Serves: 6 

    • 800g skinless, boneless chicken breasts, cubed
    • 1 tablespoon lemon juice
    • 1 tablespoon chilli powder
    • 1 cup yogurt
    • salt to taste
    • 2 tablespoons garlic paste
    • 1/2 tablespoon garam masala
    • 30g butter, melted
    • 1 tablespoon chilli powder
    • 2 tablespoons ginger paste
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 1 tablespoon garam masala
    • 1 tablespoon ginger paste
    • 1 tablespoon chopped garlic
    • 1 tablespoon chopped green chilli pepper
    • 2 cups tomato puree
    • 1 tablespoon chilli powder
    • salt to taste
    • 1 cup (250ml) water
    • 1 tablespoon honey
    • 1/2 teaspoon dried fenugreek leaves
    • 1 cup (250ml) thickened cream

    Preparation:1hour  ›  Cook:15min  ›  Extra time:5hours marinating  ›  Ready in:6hours15min 

    1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
    2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
    3. Preheat oven to 200 degrees C.
    4. Place chicken on skewers. Place skewers in a 20x30cm baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
    5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chilli peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
    6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

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    Reviews in English (153)


    This is delicious nuff said .  -  06 May 2016


    Excellent! If you love to spend hours in the kitchen, this recipe is for you. Great taste, but not so easy or quick to make. I've tried recipes that are just as good, with easier and faster preparation, so I won't be trying this one again. But it is excellent! To the person who "didn't get the taste of butter chicken at all," your name implies that you may be Indian, so maybe you know more about this subject than I do but: welcome to the world of Butter Chicken. I often eat at Indian restaurants and usually order butter chicken (it is my most favourite dish in the world). I have had butter chicken that is mild, spicy, sweet, bland, yellow, orange, red, almost greenish, creamy, not at all creamy, tomatoey, coconutty, with and without nuts and raisins. Such is the variety of butter chicken recipes - it depends on which part of India the chef hails from. Perhaps this recipe did not tickle your fancy, but it IS butter chicken. Marination in yoghurt is the key to tender chicken, the longer you marinate, the better. I always marinate the chicken the night before, or in the morning.  -  17 Mar 2002  (Review from Allrecipes USA and Canada)


    I'm a huge fan of Indian food and go to restaurants around the Bay area all the time. I've always wanted to be able to make my favorite dishes at home, but a lot of the recipes on the internet tasted NOTHING like the chicken Makhani in the restaurants. This recipe was DELICIOUS!! It was actually better than what I've had in restaurants! One note: If you are used to really mild makhani, I'd skip the green chili pepper. Used serrano pepper and it wasn't too spicy but there was definitely a bite. I'll be keeping this recipe!  -  20 Apr 2005  (Review from Allrecipes USA and Canada)