Making me consider to finally try again. Had shied away from making curries after a disaster of a first. Followed measurements accurately from some random celebrated chef's chicken tikka masala recipe (this is supposed to be elementary, I assumed) and scaled to batches for meal prep. I definitely cooked an ingredient too long, most likely the ginger. It was tikka masala except something unmistakably bitter made the batches inedible. This was long ago and it may have been the onions as well. I had a similar disaster following Kenji Alt's French onion soup both pressure cooked and traditional. Maybe simply nondeterminism maybe skill, ingredients were fine.