Wendy's Indian Butter Chicken Recipe - Allrecipes.com
Wendy's Indian Butter Chicken Recipe
  • READY IN 45 mins

Wendy's Indian Butter Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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 More Reviews

Most Helpful Positive Review
Aug 09, 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!!

 
Most Helpful Critical Review
Mar 06, 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%!!!

 
Jul 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!!!!!

 
Nov 28, 2005

I wouldn't call this Butter Chicken. Not even close, really. BUT, this is a really good recipe. I made a couple of modifications and my wife and guests LOVED it. I doubled the garlic, used three 8 oz cans of tomato sauce instead of tomatoes, added 1 tsp of cayenne pepper for a bit more kick and 6 oz of non-fat yogurt instead of the heavy cream. I am making this again for my parents real soon!

 
Mar 04, 2005

Having lived in India as a kid, I was always frustrated that I could never really feel good about an Indian dish I made - until I made this one! Anyone can make it and it tastes FABULOUS! Thanks so much!

 
Jun 13, 2006

I gave this recipe 4 stars since it doesn't taste any mugh makhani I've ever had. That said, it's a tasty and simple introduction to Indian food. I made a half recipe (which could easily serve 4 if served over rice with a veggie side) to start. Instead of fresh tomatoes, I used 1 14.5 oz can of diced tomatoes with jalapenos and 1 8 oz can of tomato sauce. I doubled the garlic and chili powder. I also added some frozen peas halfway through. Recipe was still on the mild side, heat-wise, but had a great taste. Leftovers were even better! My only other complaint would be that the recipe is fairly oily. I'd scale back on the amount of oil called for.

 
Feb 28, 2007

I had many problems with this recipe. It was WAY too bland and has WAY too many tomatoes. This was nothing like any Indian food I have had out. The recipe, as is, is terrible. Luckily (and after an extra 1 hour of time) I saved my recipe by added 5X the amount of spice called for (YES, 5X!!!!) and I tripled the amount of cream. You have to do this to make up for the overwhelming taste of pureed tomatoes. Wow. This was really something. I will not make this recipe again. Sorry!

 
Aug 26, 2005

Before making this be sure you have a very BIG skillet. I only used 6 tomatoes and it came to the rim of my largest skillet. Not as easy as I thought since pureeing that many tomatoes in a blender is messy and time consuming (maybe my blender is too small). Anyway, I was disappointed that it was not spicier like the butter chicken we have out. BUT having said all that it was actually VERY tasty. Would make again with less tomatoes and more spice.

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 1274 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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