Butter chicken too tomatoey 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)


Any thoughts?
Any time you find a tomato based food item "too tomatoey" you're more than likely tasting the acidity of the tomato products. I always add a pinch of sweetener to any tomato based dish I make. And why you often hear of somebody's secret ingredient in a chili cook off to be something with sugar in it like peanut butter or chocolate or honey. 
Start with a teaspoon of honey, sugar, brown sugar, agave nectar, etc, and go from there. Also, try using coconut milk as the cream butter chicken recipes call for, as that may also alter the taste to conform to what you are accustomed to.