Wendys Indian Butter Chicken Recipes

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

Steps:

• First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
• Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
• Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
• Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
• If the puree is not smooth, then pass it through a filter. Set this aside.
• Also make the ginger garlic paste.
• Grill the chicken in an oven or stove top.
• For stove top method, Add one tsp butter to a pan and add the marinade.
• Fry on high flame till all the moisture evaporates.
• To grill it in oven, preheat the oven to 240 C for at least 20 mins.
• Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
• Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
• Add ginger garlic paste, green chilies and fry till it turns fragrant.
• Next pour the tomato cashew puree.
• Add red chili powder, sugar and salt.
• Mix and cook until the tomato puree becomes thick.
• It also begins to leave the sides of the pan.
• Pour 1 cup water. Add more or less water to suit your desired consistency.
• Bring the mix to a boil and simmer for 3 to 5 minutes.
• Add chicken and simmer for about 5 minutes.
• Butter chicken should become soft and tender. Add garam masala and kasuri methi.
• Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
• Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

THE BEST BUTTER CHICKEN

Steps:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.

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.