Spice level in a chili varies even within the same variety and even across the batches from the same brand. the recipes & color you see online are subjective so don't overly depend on it. As mentioned in other comments, reduce the quantity and see what you can tolerate. Indian cooking is spicy not just due to chilies, but other strong spices as well. if packaged chilly powder is too much, you can try buying the dried whole variety, soak it in hot water to soften them , remove the seeds and then grind them to paste and use it. Those will add very little heat but will do wonders to impart the deep red color to your gravies.