Wendy'S Creamy Indian Butter Chicken Recipe

Name: Wendy'S Creamy Indian Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons garam masala seasoning; 3 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne; 6 tablespoons butter; 1 large onion, minced (about 1 cup); 4 teaspoons jarred minced garlic; 2 tablespoons tomato paste; 2 (15 ounce) cans tomato sauce; 1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks; 1 (10 ounce) box frozen peas, placed in a colander and run under hot water to thaw; 1 pint heavy whipping cream; cilantro

Servings: persons

2 tablespoons garam masala seasoning
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
6 tablespoons butter
1 large onion, minced (about 1 cup)
4 teaspoons jarred minced garlic
2 tablespoons tomato paste
2 (15 ounce) cans tomato sauce
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10 ounce) box frozen peas, placed in a colander and run under hot water to thaw
1 pint heavy whipping cream
cilantro

1
To make the spice blend: Stir the top four ingredients together in a small bowl and set aside.
2
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.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons garam masala seasoning, 3 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon cayenne, and more.

Yes, Wendy'S Creamy Indian Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wendy'S Creamy Indian Butter Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions