Hi guys, made a butter chicken today from scratch.
The sauce is quite tangy. What might be the reason?
For the sauce I used 5 tomatoes, 3 tbsp butter, 1/2 cup cream, garam masala and fenugreek leaves and honey. The chicken I marinated in Pataks marinade and cooked in the oven.
Not sure why the sauce is so tangy. Any way to balance it out?
They're terrible. Much much better options out there.