Yes - after I posted this I went on the comments section and many people said the same thing, and that it’s not really butter chicken! So maybe it needs to be retitled, lol. However, it definitely is good… Just like many NYT recipes needs the flavor amped up.
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As long as it was tasty! That’s the most important thing!
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My earlier comments on a different NYT butter chicken recipe are on the NYT thread linked below.
This one uses only ground garam masala, no cumin or coriander or whole spices, so it makes sense it tasted flat. Suggest adding those as well as the kasuri methi I linked in the other thread.
Coconut milk does not go in butter chicken – finish with heavy cream or sour cream or creme fraiche. Or pureed cashews if you don’t want any of the the creams.
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Thanks for linking that. I vaguely remembered the conversation but was too lazy to go looking!
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Or for the dairy intolerant, coconut milk works just fine.
Cashew cream gets bitter and gritty in leftovers. I use it occasionally but coconut milk keeps its texture (and I like the hint of coconut in curry)
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