If you have never had the pleasure of eating this Indian curry, it may feel that you are missing out on the flavor extravaganza of your life.
I guess that you must have heard a lot of things about it — the assortment of the exotic ingredients and the radical intoxicating aromas that make it novel and mouth-watering for anyone who’s never had it before.
However, if you’re spicy cautious or intolerant, you may want to know the spice scale before making any eat-move. But is butter chicken spicy?
Well, Indian Butter chicken is flavorful and spiced, but not spicy. I’d advise you to continue reading, as we are going to answer some other important questions as well.
What Is Butter Chicken?
Butter chicken is one of the gloriously hailed Indian cuisines that always (without fail) do justice to the stomach when hunger seems to have plagued in times of plenty.
This sumptuous dish is made by marinating chicken that’s chopped into small pieces in a flavorful concoction of ginger, garlic, and a host of curry spices, before cooking them in a rich, creamy tomato and butter-based sauce.
And you are likely to be torn between choosing butter chicken vs tikka masala, as they are closely related.
They are both intensely flavorful and set off a whirlwind of flavor experiences in your mouth.
Although, we have written a comparative article and these curries on butter chicken vs tikka masala. So don’t forget to go check it out if you are rather confused about these two yummies.
Related Post: Creole Seasoning Vs Old Bay
Is Butter Chicken Spicy?
Like I said earlier on, butter chicken isn’t spicy. Rather it’s flavorful and ridiculously spiced in tomato, butter, and cream sauce.
Even if you hate curry, you’re probably responding to ready-made curry powder. And This meal doesn’t use curry powder.
If you are unusually sensitive to cinnamon taste, the meal may taste quite cinnamony if it has too much of a garam masala in it.
And if you’re allergic to cinnamon, it is best if you omit that from the garam masala and use 1 teaspoon of allspice berries instead.
Because come on, you can’t tell a spice or two will impede you from enjoying one of the flavorful curries on earth.
If you’re anticipating the served curry in restaurants might be rather spicy for you, I have a preferable alternative.
Why not make your own butter chicken at home?
YES, and I’m going to help you with the list of ingredients as well as measurements used in making a palatable butter chicken, so you can skip or reduce anything considered as TOO spicy for you.
List of Ingredients And Measurements
Mind you, each of these ingredients is relatively easy to find in any grocery store or supermarket.
Ingredients for the chicken marinade:
- 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced ginger (or finely grated)
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon of salt
Ingredients For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
- 1 large onion, sliced or chopped
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz (400 g) crushed tomatoes
- 1 teaspoon red chili powder (adjust to your taste preference)
- 1 1/4 teaspoons salt (or to taste)
- 1 cup of heavy or thickened cream (or evaporated milk to save calories)
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi (or dried fenugreek leaves)
You can now adjust these ingredients to your taste, enjoy your butter chicken in peace.
Related Post: Butter Chicken Vs Chicken Korma
Now you’ve gotten a glimpse of whether is butter chicken spicy or not, here is what you opt to know:
If your inability to tolerate chili or spicy curries is due to not eating them, if you are willing to give your body a try, it will eventually adapt.
This is what you don’t know:
Spicy foods contain capsaicin, a chemical that activates the TRPV1 receptor –a receptor found in your mouth and on your tongue.
And studies have proven that repeated exposure to capsaicin raises the amount needed for a similar effect.
Succinctly put, the more you expose yourself to spicy food, the more you can handle it as time goes. However, you don’t want to go overboard with it on the first attempt.
So be mindful of the intake!