Wendys Creamy Indian Butter Chicken Recipes

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WENDY'S INDIAN BUTTER CHICKEN



Wendy's Indian Butter Chicken image

This recipe resembles a dish from an Indian restaurant in my town. I love it. It's got a great unique flavor to it; garam masala is the spice used. Creamy - a favorite! Serve over rice.

Provided by AJF180

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 12

¼ cup vegetable oil
1 ½ onions, chopped
1 clove garlic
2 tablespoons water
8 tomatoes
1 large green bell pepper
1 tablespoon salt
2 teaspoons garam masala
1 teaspoon chili powder
½ cup heavy cream
¼ cup butter
4 skinless, boneless chicken breast halves - cut into bite-size pieces

Steps:

  • Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
  • Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 11.7 g, Cholesterol 88.1 mg, Fat 26.3 g, Fiber 3.3 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 1274.5 mg, Sugar 6.2 g

WENDY'S CREAMY INDIAN BUTTER CHICKEN



Wendy's Creamy Indian Butter Chicken image

Make and share this Wendy's Creamy Indian Butter Chicken recipe from Food.com.

Provided by Tiz4tggr

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons garam masala seasoning
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
6 tablespoons butter
1 large onion, minced (about 1 cup)
4 teaspoons jarred minced garlic
2 tablespoons tomato paste
2 (15 ounce) cans tomato sauce
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10 ounce) box frozen peas, placed in a colander and run under hot water to thaw
1 pint heavy whipping cream
cilantro

Steps:

  • To make the spice blend: Stir the top four ingredients together in a small bowl and set aside.
  • To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Serve over Bastami rice and garnish with chopped cilantro.

Nutrition Facts : Calories 607.1, Fat 48.5, SaturatedFat 24.2, Cholesterol 190.7, Sodium 798.4, Carbohydrate 18.3, Fiber 3.8, Sugar 7.9, Protein 26.5

WENDY'S INDIAN BUTTER CHICKEN



Wendy's Indian Butter Chicken image

This recipe resembles a dish from an Indian restaurant in my town. I love it. It's got a great unique flavor to it; garam masala is the spice used. Creamy - a favorite! Serve over rice.

Provided by AJF180

Categories     Indian Recipes

Time 45m

Yield 6

Number Of Ingredients 12

¼ cup vegetable oil
1 ½ onions, chopped
1 clove garlic
2 tablespoons water
8 tomatoes
1 large green bell pepper
1 tablespoon salt
2 teaspoons garam masala
1 teaspoon chili powder
½ cup heavy cream
¼ cup butter
4 skinless, boneless chicken breast halves - cut into bite-size pieces

Steps:

  • Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
  • Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 11.7 g, Cholesterol 88.1 mg, Fat 26.3 g, Fiber 3.3 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 1274.5 mg, Sugar 6.2 g

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