Wendys Creamy Indian Butter Chicken Recipes

WENDY'S INDIAN BUTTER CHICKEN

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.

WENDY'S CREAMY INDIAN BUTTER CHICKEN

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.

EASY INDIAN BUTTER CHICKEN

Steps:

• Cut chicken into 3/4" cubes.
• Heat oil and cook the onion and ginger until brown stir in the garam masala.
• Put in onion and ginger in blender together with tomato paste and chicken stock blend until smooth.
• Put back into the pan and add the cream (half and half) reduce a little set aside.
• Heat 1 tablespoon of butter and add chicken cook until no longer pink in the middle.
• Pour the butter sauce back into the pan and add remaining butter.
• Garnish if you like with fresh cilantro.

WENDY'S INDIAN BUTTER CHICKEN

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.

WENDY'S INDIAN BUTTER CHICKEN

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.

WENDY'S INDIAN BUTTER CHICKEN

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.

CREAMY INDIAN BUTTER CHICKEN

Steps:

• Heat oil in large skillet on medium heat. Add onions; cook 5 min. or until softened, stirring occasionally. Stir in garlic and ginger; cook 1 to 2 min. or until fragrant. Add garam masala and cumin; cook and stir 30 sec. Stir in tomato paste and water until blended.
• Add chicken to skillet; stir. Cover; simmer on medium-low heat 6 to 8 min. or until chicken is done, stirring occasionally.
• Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is heated through. Sprinkle with cilantro.