Is Butter Chicken Spicy? (What You Should Know!)

If you’ve never had the pleasure of eating delicious Indian curry, you may feel as if you’re missing out on the culinary experience of a lifetime.

I’m sure you’ve heard a lot about it, with its unusual ingredients and radical enticing fragrances that make it original and mouth-watering for anybody who hasn’t tried it before.

But, if you are spicy sensitive or intolerant, you should be aware of the spice scale before making any dietary decisions. Is butter chicken hot, though?

Indian Butter Chicken, on the other hand, is tasty and seasoned but not hot. I recommend that you keep reading since we will address some other crucial issues as well.

What Is Butter Chicken?

Butter chicken is one of the beautifully lauded Indian dishes that always (without fail) give justice to the stomach when hunger seems to be afflicting in times of abundance.

This decadent meal is produced by marinating tiny pieces of chicken in a fragrant mixture of ginger, garlic, and a variety of curry spices before boiling them in a thick, creamy tomato and butter-based sauce.

And, since they are so similar, you may be torn between butter chicken and tikka masala.

They are both incredibly tasty and create a sensory overload in your tongue.

Still, we have produced a comparison post on butter chicken versus tikka masala curries. So don’t forget to go check it out if you’re puzzled about these two delectable treats.

Related: Creole Seasoning vs. Old Bay Seasoning

Is Butter Chicken Spicy?

As I already said, butter chicken is not hot. Rather, the tomato, butter, and cream sauce is tasty and overly spicy.

Even if you despise curry, you’re probably reacting to pre-made curry powder. And no curry powder is used in this dish.

If you have an especially sensitive cinnamon taste, the dish may taste cinnamony if there is too much garam masala in it.

If you are sensitive to cinnamon, leave it out of the garam masala and replace it with 1 teaspoon of allspice berries.

Because, after all, you can’t know whether a spice or two will prevent you from enjoying one of the most delectable curries on the planet.

If you’re worried that the curry offered in restaurants would be too hot for you, I have a better option.

Why not try your hand at making your own butter chicken at home?

Yes, and I’ll provide you with a list of ingredients as well as proportions for preparing acceptable butter chicken, so you may avoid or decrease anything regarded TOO hot for you.

Let’s get started:

List of Ingredients And Measurements

Each of these components, by the way, is reasonably simple to obtain in any grocery shop or supermarket.

Marinade ingredients for chicken:

• 28 oz. (800 g) boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
• 1 cup plain yogurt
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger (or finely grated)
• 2 tsp garam masala
• 1teaspoonturmeric
• 1 teaspoon cumin powder
• 1 tablespoon chili powder
• 1 tablespoon salt

Sauce ingredients include:

• 2 tbsp. olive oil
• 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon oil)
• 1 onion, cut or chopped
• 2 teaspoons minced garlic1
• 1 teaspoon minced or finely grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tsp ground coriander
• 14 ounces (400 g) crushed tomatoes
• 1 tablespoon chili powder (adjust to your taste preference)
• 4 tsp salt (or to taste)1 1
• 1 cup heavy cream or thickened cream (or evaporated milk to save calories)
• 1tablespoonsugar
• 1 tsp kasoori methi (or dried fenugreek leaves)

You may now alter these ingredients to your liking and relax while eating your butter chicken.

Related: Butter Chicken vs. Chicken Korma

Conclusion

Now that you know if butter chicken is hot or not, here’s what you should know:

If your inability to take chile or hot curries is due to not eating them, your body will ultimately adjust if you are prepared to give it a try.

Here’s what you don’t know:

Capsaicin, a substance present in spicy foods, stimulates the TRPV1 receptor, which is located in your mouth and on your tongue.

Moreover, studies have shown that repeated exposure to capsaicin increases the quantity required for a comparable effect.

Simply said, the more you expose yourself to spicy food, the better you will get at handling it over time. Yet, you don’t want to go overboard on the first try.

So keep an eye on what you’re eating!