I recently made Sanjeev Kapoor's butter chicken and found the taste too acidic/tomatoey. It was tasty but it lacked the authentic butter chicken flavor. This was surprising to me considering the amount of spices called for. I followed the recipe nearly to a tee.
My leading theories are:
- did not cook tomatoes long enough (cooked about 15 min)
- did not cook tomato puree long enough (cooked about 15 min)
- too many tomatoes (8-10, followed by 2 cups tomato puree)