I am making butter chicken masala using a yogurt marinade for the chicken. I also put in coconut cream and canned tomato sauce. I’ve tried tempering the sauce and adding cornstarch, but it always comes out grainy.
Summary
- Use full-fat yogurt to prevent curdling.
- Consider cooking marinated chicken separately before adding it to the sauce.
- Adding a thickening agent like cornstarch or potato can help maintain the sauce’s consistency.
Expert Advice
When the curry is ready, gradually mix it with warm yogurt before adding it back to the pot for a smooth texture.
Insider Tips
Using full-fat yogurt can prevent curdling, as low-fat variants tend to break under heat.
Additional Suggestions
Consider cooking marinated chicken separately before incorporating it into the sauce to avoid graininess.
Experiment with incorporating thickening agents like cornstarch or potato to maintain the sauce’s emulsion.