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Wendy's Indian Butter Chicken

Wendy's Indian Butter Chicken

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AJF180

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.
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Reviews

flycorp
63
3/6/2006

This recipe was very easy to follow. My suggestion which made it taste like "real Indian" butter chicken was to add 1 cup of heavy cream and 1 cup of butter (it's butter chicken). If not you have a very green pepper or tomato taste. Also maybe another TBSP of garam masala. Made the recipe 100%!!!

cgp
50
8/9/2005

This is a great recipe me and my wife had been looking for! It's not too hard and comes out great. It is wonderful just as it is, but we also like it thicker... To thicken the sauce, you can try a couple of variations/substitions. Use an equivalent amount of tomato sauce in place of the tomatoes. This will cut down on the amount of prep time and be healthier as well because there will be more Lycopene. Another possible substitute is yogurt in place of the heavy cream (less fat). Lastly, cook it uncovered. This will thicken it even more. A wonderful recipe, do not pass it up!!

tara-louise
31
7/24/2007

I have made this recipe soooo many times and variations.My family loves it, I prefer to use mushrooms instead of the green pepper and 2 tins of chopped tomatoes and not fresh ones, I always leave it to cook for an extra hour as this allows the sauce to thicken and condense......my 11y.o daughter(who hates spice) is now totally addicted to this recipe and would gladly eat it every second day!!!! All I can really say is that if you take the time to tweak it to your own tastes this is an absolute ripper of a dish,mmmmmmmmm!!!!!