Emily Carter
Indian cuisine is known for its diverse and flavorful dishes, but some people may find certain dishes too spicy for their taste. When it comes to chicken dishes in Indian restaurants, there are several options that are typically mild and less spicy. One popular choice is Butter Chicken, a classic Indian dish made with marinated and grilled chicken simmered in a creamy tomato gravy. It is known for its silky, buttery, and aromatic sauce, which is only mildly spicy. Chicken Tikka Masala is another well-loved option that is full of spices but not spicy. It is characterized by its creamy, sweet, and mild dish with a coconut and ginger sauce. Additionally, chicken dishes with malai (cream) in their names, such as malai chicken, are also good choices for those who prefer less spice. These dishes often have a low level of chili and a creamy texture.
Non-Spicy Chicken Dishes in Indian Restaurants
| Characteristics | Values |
|---|---|
| Chicken Tikka Masala | A popular, creamy, and mildly spiced dish |
| Butter Chicken | A classic, mild, creamy, and aromatic dish |
| Chicken Tikka | Marinated in yogurt and spices, grilled, and served with raita |
| Malai Chicken | A cashew-based curry, likely to be low in chili |
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What You'll Learn
Chicken tikka masala is not spicy
Chicken tikka masala is a popular dish at Indian restaurants, but contrary to common belief, it is not a spicy dish. This creamy, orange-coloured dish is made with boneless chicken chunks marinated in spiced yoghurt and herbs, then grilled to perfection. The tender chicken pieces are then simmered in a creamy, flavoursome onion tomato masala sauce. While the dish does contain spices, it is not particularly hot or spicy compared to other Indian dishes.
The key to the mild flavour of chicken tikka masala lies in the marinade and the type of spices used. The yoghurt-based marinade, when used correctly, helps to tone down the spiciness of the dish. Thick yoghurt, such as Greek yoghurt or strained yoghurt (hung curd), is essential to ensure the marinade clings to the chicken and doesn't drip off during grilling. This step is crucial, as the marinade infuses the chicken with flavour and moisture, resulting in juicy and tender pieces.
Additionally, the specific blend of spices used in chicken tikka masala contributes to its mild flavour. While the dish may include spices such as garam masala, Kashmiri red chilli powder, coriander, and cumin powder, the amounts and combinations of these spices are carefully balanced to create a flavourful yet mild dish. The creamy sauce, made with ingredients like cream, tomatoes, and onions, also helps to temper the spice level, resulting in a rich and aromatic dish that is not overly spicy.
The origins of chicken tikka masala are debated, with claims ranging from Glasgow, Scotland, to the Punjab region of India, and even to early '70s Indian chefs near London. Despite the uncertainty surrounding its creation, chicken tikka masala has become a beloved dish worldwide, often served with Tandoori Roti, Butter Naan, paratha, roti, or Jeera rice. Its popularity stems from its unique blend of flavours, textures, and aromas, offering a mild spice level that appeals to a wide range of palates.
In summary, chicken tikka masala is a flavourful and mild dish that is a favourite among those who enjoy Indian cuisine. The combination of marinated grilled chicken and a creamy, spiced sauce creates a delightful culinary experience without the intense heat associated with some other Indian dishes. The versatility of this dish, along with its aromatic and tasty flavours, has made it a well-loved choice for diners seeking a delicious meal that satisfies without being overly spicy.
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Butter chicken is mild
Butter chicken, also known as Murgh Makhani, is a mild curry. It is one of the most popular curries in the world and is a favourite for those who don't like spicy food. The dish originates from Northern India and is made with chicken, spices, tomatoes, cream, and usually, almonds. The sauce is rich and creamy, with a distinctive orange colour. The chicken is marinated in a spice and yogurt mix, which includes ginger, garlic, lemon juice, and various spices. This is left for several hours, or overnight, before being cooked. The sauce is made with onion, paprika, cayenne, cumin, cinnamon, and tomatoes. Some recipes suggest using roasted bell peppers instead of tomatoes. The sauce is cooked separately from the chicken, which is then added and simmered.
The dish is often served with rice, such as turmeric rice, cumin rice, or basmati rice. It can also be served with Indian flatbreads, such as naan, paratha bread, roti, or chapathi.
While the dish is generally mild, it can be made less so by adding green chillies to the sauce. However, this is usually listed as an optional ingredient, so it can be omitted for those who prefer a milder taste. The amount and type of chilli powder used will also affect the heat of the dish. Kashmiri Red chilli powder is a medium-hot variety, but this can be substituted with a milder variety, such as Byadgi chilli powder, or a hotter mix of smoked paprika and cayenne pepper.
Butter chicken is a popular dish in Indian restaurants and is often considered a mild option compared to other curries. It is also a popular dish to cook at home, as it is relatively easy to make and the ingredients are readily available in most supermarkets.
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Chicken tikka can be spicy, but raita can cool the palate
Chicken tikka is a popular Indian dish, often served with raita. While it can be spicy, raita can help to cool the palate.
Chicken tikka is the Indian version of shish kebabs, usually made with chicken marinated in a blend of spices and yoghurt, and cooked on skewers. The spice blend typically includes garlic, ginger, salt, yoghurt, mustard oil, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne, and black pepper. The marinade gives the chicken a distinctive red colour and a delicious flavour. While some versions of this dish are mild, others can be quite spicy due to the use of cayenne and black pepper.
Raita is a traditional Indian condiment made with yoghurt and cucumber, often flavoured with mint, garlic, and salt. It is a cooling and refreshing accompaniment to spicy Indian dishes. The yoghurt base of raita helps to balance out the heat of the spices in chicken tikka, providing a soothing sensation on the palate.
When served together, the combination of chicken tikka and raita creates a delightful contrast of flavours and temperatures. The spice of the chicken is tempered by the coolness of the raita, resulting in a harmonious dining experience. This pairing showcases the complexity and depth of Indian cuisine, where the interplay of spices and condiments is carefully considered to enhance the overall enjoyment of the meal.
In addition to raita, other mild dishes that can be found in Indian restaurants include Butter Chicken and Chicken Korma. Butter Chicken is a classic Indian dish made with marinated and grilled chicken, simmered in a creamy tomato gravy. It is known for its mild spiciness and aromatic flavours. Chicken Korma is another popular mild curry, characterised by its creamy sauce and blend of spices.
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Malai chicken is low-level spicy
If you're looking for a low-spice chicken dish at an Indian restaurant, Malai chicken is a great option. It's a creamy white chicken curry that is minimally spiced and low in heat, making it a perfect choice for those who prefer milder flavours. The dish originates from North India and is often found on restaurant menus, offering a unique taste that differs from the usual spicy options.
Malai chicken is typically prepared by marinating boneless chicken in yogurt, spices, and herbs, and then pan-frying or oven-baking it. The yogurt acts as a tenderizer, ensuring the chicken is juicy and flavourful. The chicken is then added to a creamy onion nut gravy, creating a rich and indulgent curry. The spice combinations used in Malai chicken can vary, allowing you to adjust the heat to your preference. Leaving out the chilies will result in a milder dish, perfect for those who are sensitive to spice.
The dish gets its name from the Hindi word "malai," meaning cream, as the curry features a creamy base. The cream is added towards the end of the cooking process, ensuring it retains its silky texture and tangy flavour. This creaminess is a defining characteristic of Malai chicken, setting it apart from other Indian curries. The addition of milk and, in some cases, yogurt or rose water, further enhances the creamy texture and flavour.
While Malai chicken is typically served as a curry, it can also be prepared as a tandoori dish, known as Malai chicken tikka. This variation involves marinating the chicken in a mixture of cream, cream cheese, saffron, and black cumin, before grilling it to perfection. The result is a mouthwatering dish that is both flavourful and mildly spiced. The marinade plays a crucial role in Malai chicken tikka, ensuring the chicken remains juicy and tender.
Whether you opt for the traditional Malai chicken curry or the tikka variation, you can expect a delicious, mildly spiced dish that showcases the best of North Indian cuisine. So, if you're looking for a break from the typical spicy fare at Indian restaurants, Malai chicken is an excellent choice that will tantalize your taste buds without overwhelming your palate.
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Chicken korma is a popular dish, but it is unclear if it is spicy
Chicken korma is a popular dish in Indian restaurants, but it is unclear if it is spicy. While some sources claim that a traditional korma uses a long list of ground and whole spices, including chilli powder, others describe it as a mild dish. The level of spiciness may vary depending on the chef or the restaurant's recipe, and it is possible to make a korma that is not spicy by reducing or omitting the chilli powder or chilli peppers.
Korma is a cooking technique that involves braising or pan-searing meat, and it is not inherently a mild or spicy dish. In South Asian cuisine, the whole spices are typically discarded while eating, so the level of spiciness can be adjusted by adding or removing certain spices. For example, bay leaves, cinnamon, cardamom, cloves, nutmeg, and black pepper are commonly used in korma, but they can be reduced or omitted to make the dish less spicy.
Some people consider a genuine korma to be spicy, while others argue that the British Indian Restaurant (BIR) industry has popularised a milder version of the dish. BIR-style kormas are typically mild, as the restaurants decided to associate the name "korma" with a less spicy curry. However, this does not mean that all kormas are mild, and it is possible to find spicy variations of the dish as well.
Chicken korma is often made with bone-in chicken, as the bones add flavour to the dish. The meat is usually marinated in a mixture of yogurt, ginger, garlic, turmeric, salt, chilli powder, and garam masala to tenderise it and enhance its flavour. The chicken is then sautéed in ghee or oil with whole spices, and a blend of yogurt and fried onions is added to create a rich, creamy curry.
While chicken korma can be spicy depending on the recipe and the chef's preferences, it is not always a very spicy dish. It is safe to assume that a chicken korma from a British Indian Restaurant will be on the milder side, but other variations may incorporate more chilli powder or chilli peppers to increase the spiciness.
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Frequently asked questions
Some chicken dishes from Indian restaurants that are not spicy include chicken tikka masala, butter chicken, and chicken korma.
Some non-spicy Indian dishes include idli, dosa, vada, malai kofta, methi matar malai, and paneer butter masala.
Some mildly spicy Indian dishes include tikka, paneer, and chicken biryani.
Some Indian dishes known to be spicy include vindaloo and chicken tikka.
