Butter Chicken

Use 100% of the weight, cut into equivalent bone-in or boneless pieces. Simmer for an extra 5 to 10 minutes; flavour and texture are very similar.

Use 100% of the weight. Cut into bite-sized pieces and extend simmering time by 35 to 50 minutes, adding extra liquid to allow the meat to tenderise.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use 100% of the weight. Whisk thoroughly until smooth before stirring into warm gravies to prevent curdling.

Use 90% of the weight combined with 10% lemon juice to replicate the lactic tang and rich body in marinades and curries.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.

Use 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Use 20% of the weight; stir in during tempering rather than crushing over at the end, and be cautious as it turns bitter easily.

Crush lightly and fry in the initial oil tempering, using 25% of the weight; provides bitter notes but lacks leafy aroma.

Use equal weight, whisked with a small knob of unsalted butter. Simmer gently over low heat to reduce curdling; sauce will be slightly lighter.

Use 50% weight combined with 50% whole milk, whisked until smooth. Adds intense richness, so stir in at the very end off the heat.

Use 60% cashew paste mixed with 40% warm water. Creates a silky, luxurious thickening that won't split even under high heat.