how do they make the indian good so good in restaurant but mine sucks
idk i dont make it.
was thinking of trying this one daytbh.
heems made butter chicken super lazily with sirarcha sour cream (tho maybe it is a reasonable alternative to thickened cream), and some white sauce.
i feel like an important step is to let it marinate for a few hours or overnight. Idk I just remember it tasting better when my mum does that.
also in brown homes, at least from what ive seen, butter chickens made more spicy then the sweetish flavour at restaurants. Take that as you will (and I personally prefer the sweet variant, imo it works better)