{"id":6189,"date":"2026-11-04T03:09:11","date_gmt":"2026-11-03T19:09:11","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=6189"},"modified":"2026-11-04T03:09:33","modified_gmt":"2026-11-03T19:09:33","slug":"sukhis-butter-chicken-review","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2026\/11\/sukhis-butter-chicken-review\/","title":{"rendered":"Sukhi’s Butter Chicken review"},"content":{"rendered":"
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I absolutely love Indian food<\/a>, it’s my favorite in the world, but it is the most challenging to be able to eat at home. I have always found preparing Indian food difficult – even when recipes succeed, it’s usually a lot of work to get there. Takeout has become expensive, and my last experiences with Shef<\/a> (which I can no longer afford anyway), were less than brilliant. So we are left with commercial Indian food which, IMHO, sucks.<\/p>\n\n\n\n

Take this Sukhi’s Butter Chicken<\/a><\/strong>, which my husband insists in buying at Costco<\/a> when he goes shopping by himself ($16 for 2 pouches, or 4 meals if you add rice). It’s OK, but it tastes nothing like actual butter chicken<\/a>. <\/p>\n\n\n\n

You make it by emptying the included pouch into a bowl and microwaving for 3 minutes. As you take your first bite, the smell\/taste of tikka is strong, but it manages to dissipate fairly quickly. You are left with a curry which, as most commercial tikka masala\/butter chicken sauces, is way too acidic – probably from the added citric acid. The acid overwhelms any other flavor the sauce might have, hiding most spices. It is slightly spicy, so if all you want is a bit of heat, this might satisfy. For this reason, my husband actually likes it. I will add that it has a hint of sweetness, but I don’t think that improves it. <\/p>\n\n\n\n

Sukhi’s is a family owned Bay Area business, so that, at least, is a plus.<\/p>\n","protected":false},"excerpt":{"rendered":"

I absolutely love Indian food, it’s my favorite in the world, but it is the most challenging to be able to eat at home. I have always found preparing Indian food difficult – even when recipes succeed, it’s usually a lot of work to get there. Takeout has become expensive, and my last experiences with […]<\/p>\n","protected":false},"author":2,"featured_media":6188,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[83,462,279,434,28,763],"class_list":["post-6189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-items","tag-chicken","tag-costco","tag-indian-food","tag-refrigerated-meals-reviews","tag-reviews","tag-sukhi","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/6189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=6189"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/6189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/6188"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=6189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=6189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=6189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}