Wendy’s Indian Butter Chicken

I’ve made this on a number occassions as-is, and all times it has a runny consistency. My only variation after the first couple times making it has been to cooking over low heat for a long time to thicken the sauce. The flavor is light which can be good, but it tends to rely on the type and freshness of the tomatoes used (like many fresh tomato recipes). I end up with acidic or flavorless or perfect flavor. In all cases, it’s runny, a bit light on flavor and the recipe is just okay.

While not 100% authentic, this is a family favorite. I often use canned tomatoes instead of fresh just to save time. I also like to add cauliflower since it just goes so well. This can be simple or complex and is great for dipping na’an bread in.

This was very good! I can’t compare it to an authentic Butter Chicken because I’ve never had Indian food. With that said I will be visiting our local Indian restaurant. But in the meantime, I will continue to make this recipe! Thank you!

MY changes…. I grilled the chicken (to not quite done so they could cook a little further) and then cut and added the pieces the dish after I removed it from the heat (but it was still hot). I added a cup of frozen peas and a cup of frozen corn about 6-7 minutes before shutting off the heat. Otherwise I was faithful. It was outstanding.

Amazing tastes. I did do slight changes . I used a large can of petite diced tomatoes and half the cream and the rest in yogurt. I also slightly cooked the chicken in the pan with the onions and garlic, just to make sure it would be cooked thoroughly. Served it over rice and is was fantastic!! Will make again.. as a matter of fact I am making it tonight again!! It will be a regular meal every couple of weeks for me.

This is my first review. The reason I chose this as the first is simply because this was THE most delicious meal I have ever made in my life and I’m no spring chicken! The taste was phenomenal and my husband who has always refused to even try Indian food loved it too. Thank you for this awesome recipe. I did sub the fresh tomatoes for pureed diced fire roasted canned tomatoes because it’s what I had on hand and wow it was sooo good.

This will be a regular meal at our house. After reading other reviews, l eliminated green pepper but did add celery and carrots to get more veggies in the kids. I cooked in slow cooker for 4 hours and served over brown rice.

We omitted the bell pepper, used 1-14 oz can of tomato sauce and added 1 tsp of fresh grated ginger. It was really good!

I use 2 cans crushed tomatoes(or 1 large can), 1 stick of butter, and 1 cup of heavy cream. I don’t have a food processor, so all of my veggies are just chopped. It turns out fantastic, and my fiance has officially dubbed it ‘wife food’. Yum.

I chose this recipe because it called for fresh tomatoes and green pepper which I had just harvested out of my garden. I did make a couple of changes to the recipe. Instead of garlic i pureed some ginger with the onion because I have a garlic sensitivity. I also used cayenne pepper powder instead of chili powder. The big change I did was the method with the chicken, I had seen another recipe that called for marinading the chicken in yogurt and curry powder so I did that. Instead of adding the chicken to the sauce raw, I did the sauce in one skillet and in another skillet I browned the chicken for a couple of minutes a side. Then I spooned the sauce on top of the chicken and continued to cook until the chicken was done. I kept some sauce in the other skillet and reduced it until it was nice and thick and then added it all to the chicken skillet. This was really a fabulous dish. Oh, another note, I only used 4 tomatoes and it was more than enough because my tomatoes are huge. I think the number of tomatoes called for must be little patio tomatoes or something. 8 tomatoes would have been way way way too many. So use your common sense and adjust for tomato size accordingly.

delish! I used canned tomatoes + a can of tomato sauce and a random mix of spices since I didn’t have any garam masala. now make this dish all the time! we love it over a fragrant rice.

I LOVE THIS!!! I was entering a chili contest and wanted something different. This was a great base for Indian Butter Chicken Chili which won second, only behind someone’s chili that has won 5 times. It was a hit! Thank you for sharing an amazing recipe. I have created Indian Chicken Chili from this recipe if anyone wants to check it out!

My family loves this! It may not be traditional Butter Chicken, but is a great family pleaser and a great introduction to the basics. I usually make it as shown, but have found that cauliflower(frozen or fresh) works really well in it for some variety. Some Basmati rice, a couple of pieces of Naan bread… and no leftovers, ever!

I used 28 oz of canned tomatoes, 1 whole stick of butter, and 1 cup of cream. It was very good!

This was my first Indian type dish, so I was a bit nervous. But after making this simple and delicious dish, I will keep it close in my recipe box!! I didn’t change anything, as I have ZERO experience in this type of meal, but it was great, thanks for sharing!

I love this recipe! And the kids do too. It’s easy and delicious. I subbed canned tomato sauce for the whole tomatoes. There was no way I was messing with 8 of them. I put in about 2-3 cans of tomatoes depending on how much sauce I want, and a half cup(1 stick) of butter tasted better than 1/4 cup(half a stick) I’ve already made it twice more and the kids BEG for it. Hmm.. maybe next week again?

Love it! I added double the garam masala, and some curry powder. I also used canned tomato sauce and extra green pepper, added frozen peas and used yogurt instead of heavy cream.

I make this but don’t use oil I take chicken quarters and place a dab of butter on each and about 1/4 c gram marsala and 2 T curry and rub this on the chicken and squeeze lemon on them and put in oven at 325 I then take a bowl and add 1 large can tomatoe crushed and to taste crushed red peppers 2 cloves garlic crushed and 1/2 sliced onions and one pint of cream 1 container of plain yogurt pour this on the chicken until cooked thorough and when I serve it I drizzle honey on it to take away the bitter taste you should also remove skin and extra fat first you can use chicken breast deboned I prefer with bone and serve with oven browned potatoes.

Runny, taseted like pureed tomatoes. More like a soup consistenscy when followed as is. Will not make again.

This was really good. I did substitute the heavy cream with yogurt. I served it with pita bread and rice.

This sauce is awesome-just what I was looking for! Unfortunately, I pre-cooked my chicken instead of cooking it in the sauce and it was a bit dry-next time I’ll make it as written. I also added extra garam masala, butter and cream. Plus, I used 2 cans of tomato sauce and 1/2 can of tomato paste-it made it super easy and yummy! Thanks for the great recipe!