Fucking seriously, is "butterchicken" just american for "curry" or whats up? Ive literally never seen a curry on the food subs that isnt butter chick
Fucking seriously, is "butterchicken" just american for "curry" or whats up? Ive literally never seen a curry on the food subs that isnt butter chick
counterpoint: it's tasty
Im sure it is but so is vindaloos and kormas and so on and so on
What would you recommend as a stepping stone for people who really like butter chicken/CTM but don't have much experience with, like, any other kind of Indian food
This is my go to. Personally I skip the almonds and broil a lil bit before serving
Dal makhani because whole urad dal is great and it will have a similar but more complex sauce base while still bringing it's own thing. You can also leave it in the oven overnight at 250F and it will develop a wonderfully complex flavor. Use a pot that can handle the oven, of course.
Also watch VahChef on YouTube, the guy has great recipes and enthusiasm. You'll probably get hyped by any dish he makes.
In the US, vindaloos and kormas are 95% identical to makhani sauce. They put tomato in everything and use a garam masala + ginger garlic base even when the proper dish doesn't have it or uses very little. A Western vindaloo is an extra spicy and thick makhani sauce with the dairy left out and a Western korma has used ground nuts instead of dairy. It's pretty nutso how different an Indian restaurant in the West makes a korma compared to what the dish is in India, where it's chick fill of vegetables.