WENDY'S INDIAN BUTTER CHICKEN
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
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
CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)
Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com.
Provided by Grace Lynn
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute shallot and onion until soft and translucent.
- Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
- Cook, stirring, for 1 minute.
- Add tomato puree and cook for 2 minutes, stirring frequently.
- Stir in half-and-half and yogurt.
- Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Season with salt, pepper and cayenne.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillt over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat and season with 1 teaspoon garam masala and cayenne.
- Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
- Pour the rest of the sauce into the chicken.
- Mix together cornstarch and water, then stir into the sauce.
- Cook for 5 to 10 minutes, or until thickened.
Nutrition Facts : Calories 378.4, Fat 24.8, SaturatedFat 10.6, Cholesterol 134.1, Sodium 250.3, Carbohydrate 13.5, Fiber 1.9, Sugar 4.3, Protein 26.3
WENDY'S CREAMY INDIAN BUTTER CHICKEN
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
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
This Healthy Butter Chicken has no butter, a creamy tomato sauce, is gluten-free, easy to make and is Weight Watchers Friendly!
Provided by Terri Gilson
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Cook chicken breast on stove top until no longer pink. Cut into bite sized pieces and set aside diced chicken.
- Heat oil in medium pot on medium heat for 1-2 minutes. Add minced garlic and saute for 5 minutes. Add tomatoes and tomato paste, then add spices and saute for 5 minutes.
- Stir in water and heat sauce over medium to high heat until sauce is thoroughly warm.
- Reduce heat to low ( a gentle simmer ) and whisk in Greek yogurt and condensed milk and heat until warm, whisking constantly.
- Once warm, set aside, then add cooked chicken.
- Serve over jasmine rice, basmati rice or cauliflower rice.
Nutrition Facts : Calories 288 kcal, Carbohydrate 19 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 1130 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
WENDY'S INDIAN BUTTER CHICKEN
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
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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