Butter Chicken vs Tikka Masala – 9 Similarities and Differences to Know

Last updated on July 18th, 2024

Two titans of Indian cuisine. In one corner, we have the creamy, tomato-based sensation that’s charmed its way onto menus worldwide – Butter Chicken. In the other, the fiery upstart with a British twist that’s been turning heads and tingling taste buds – Chicken Tikka Masala. These culinary cousins might share some DNA, but make no mistake – each brings its own unique personality to the plate.

Butter Chicken vs Tikka Masala Comparison Chart

Here’s a quick summary:

Tikka Masala	Butter Chicken	Both Tikka and Butter Chicken
Spicy	Subtle flavor	Contain tomatoes
Contains chili powder	Slightly sweet	Contains onion
	May contain chili powder– but not always	Contains garlic
		Contains ginger

What is Butter Chicken?

Butter chicken is an Indian dish that originated in, you guessed it, India.

Unlike chicken tikka masala’s origins (which we will get to in a minute), butter chicken is exclusively Indian, though Westerners tend to love it as well. The dish was created in the 1950s by Kundan Lal Gujral, the founder of the famous Moti Mahal restaurant in Delhi, India. Gujral had the idea to combine leftover tandoori chicken pieces with a rich, buttery tomato gravy, creating a dish that would become a global sensation.

Butter chicken is considered a curry and has a curry base. Like many curries, it can be made differently, and thus, the ingredients often vary. Nevertheless, most butter chicken recipes feature chicken, curry sauce (made from curry powder or curry powder substitutes), and a wide range of spices, including ginger, garlic, crushed tomatoes, and butter (or heavy cream).

The chicken is typically marinated in a mixture of yogurt and spices, then cooked in a tandoor oven or grilled. The cooked chicken is then simmered in a rich, creamy tomato-based sauce, which is flavored with garam masala, cumin, coriander, turmeric, and other aromatic spices. The sauce is finished with a generous amount of butter or cream, giving the dish its signature richness and velvety texture.

Butter chicken is often served with basmati rice or naan, allowing diners to scoop up the delicious sauce. Its mild, buttery flavor and tender chicken make it a favorite among Indian food lovers worldwide, and it has become a staple dish in Indian restaurants across the globe.

What is Chicken Tikka Masala?

As mentioned, tikka masala is known as an Indian dish, but it isn’t exactly Indian. Though you will most certainly find this on an Indian restaurant menu, it actually is thought to have originated in Britain.

The story goes that a British Pakistani chef, Ali Ahmed Aslam, invented the dish in the 1970s at his restaurant in Glasgow, Scotland. According to Aslam, a customer complained that his chicken tikka was too dry, so he improvised a sauce using tomato soup, yogurt, and spices.

Despite tikka masala’s mysterious origins, this remains one of America’s favorite Indian curries. This Indian curry dish, like butter chicken, is also made with curry, but features a few differing spices. Specifically, chicken tikka masala includes chili powder in its list of ingredients. This, along with a few other spices can give chicken tikka a spicier kick, despite its base being tomatoes and cream or butter.

The dish typically starts with marinating boneless chicken pieces in yogurt and spices, then grilling or roasting them in a tandoor oven. The cooked chicken is then simmered in a rich, creamy tomato-based sauce, which is flavored with garam masala, cumin, coriander, turmeric, and other aromatic spices. The result is a tender, flavorful chicken dish that is slightly spicy and utterly delicious.

Served with basmati rice or naan bread, chicken tikka masala has become a beloved dish around the world, showcasing the fusion of Indian and British culinary traditions.

What’s the Difference Between Butter Chicken and Tikka?

In a nutshell, chicken tikka masala tends to be spicier and has more kick than butter chicken.

Butter chicken is characterized by its rich, creamy texture and mild, buttery flavor. The sauce is made with a blend of tomatoes, cream, and a variety of aromatic spices, such as garam masala, cumin, and turmeric.

Because of the butter in butter chicken, it is often characterized by mellow, sweet, and subtle flavors. The spice level is relatively mild, making it a great option for those who prefer a gentler taste.

Chicken tikka masala has a bolder, spicier flavor profile, thanks to the inclusion of chili powder in the spice blend. The heat from the chili powder gives a kick. Additionally, the chicken in tikka masala is typically marinated in yogurt and spices before being grilled or roasted, adding an extra layer of flavor to the dish.

Still, both dishes feature tender chicken and a yummy tomato curry base that makes them both popular dishes.

Both dishes have a specific spice blend that will be used to give each its own unique flavor. The spice blends may vary slightly depending on the recipe or the chef, but they generally include a combination of garam masala, cumin, coriander, turmeric, and other aromatic spices. These spices work together to create the complex, delicious flavors that have made these dishes so popular around the world.

Let’s get into more detail in the coming sections.

Cooking Techniques

Both Butter Chicken and Tikka Masala begin with marinating the chicken in a flavorful blend of yogurt and spices. This helps tenderize the meat and infuse it with delicious flavors. Marination typically lasts for several hours, or even overnight, to allow the flavors to penetrate the chicken fully.

After marination, the chicken pieces are often grilled or roasted in a tandoor oven. This high-heat cooking method helps seal in the juices and creates a slightly charred, smoky flavor that’s quintessential to both dishes. The grilled chicken is then added to the respective sauces, allowing the flavors to meld together beautifully.

The key to a perfect Butter Chicken or Tikka Masala lies in the simmering. The marinated and grilled chicken is gently simmered in a rich, creamy tomato-based sauce, allowing the flavors to develop and the chicken to become incredibly tender. This low-and-slow cooking technique is what sets these dishes apart and makes them so irresistible.

Flavor Profiles

When it comes to spice levels, Tikka Masala generally packs more heat compared to Butter Chicken. The use of chili powder in Tikka Masala gives it a noticeable spicy flavor, while Butter Chicken focuses more on the mellow, buttery notes.

However, the spice level can vary depending on the recipe and personal preferences.

Texture

The texture of both dishes is characterized by tender, succulent chicken pieces that have been marinated and cooked to perfection. The sauces, while both creamy, have slight differences in consistency. Butter Chicken sauce is typically smoother and more velvety, while Tikka Masala sauce may have a slightly grainier texture due to the use of onions and tomatoes in the base.

Remember that though the ingredients of each popular dish are similar, the ingredients are often used differently and at different ratios. Thus, the flavor profile can turn out to be different.

Nevertheless, people from all over love these famous curry dishes of Indian cuisine.

And we can totally understand why!

Is Chicken Tikka Masala or Butter Chicken Better?

When choosing between chicken tikka masala and butter chicken, know that everyone will have their own opinion about which is better.

For those that like a little heat, tikka masala is likely to be the better choice. For those who prefer a milder flavor, butter chicken will be the way to go.

Which Is Healthier Butter Chicken or Tikka Masala

There is no clear winner in terms of health when it comes to butter chicken and tikka masala. Because both utilize butter or ghee and heavy cream, you can expect to gain extra weight if you consume these regularly enough.

Having said that, both of these dishes tend to be high in protein and low in sugar. To effectively cut the calorie and fat content, you’d need to replace your butter, ghee, or cream in the recipe with something else.

You may try something plant-based or even low-fat yogurt, but be careful when doing so. This may change the consistency and overall flavor of the classic Indian version of chicken dishes like these.

Best Butter Chicken Recipe

Ingredients

For the chicken marinade

• 28 oz boneless and skinless chicken thighs, cut into 1-inch pieces
• ½ cup plain Greek yogurt
• 1 ½ tablespoons minced garlic
• 1 teaspoon ginger powder (or 1 tablespoon fresh minced ginger)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon of salt
• ½ teaspoon black pepper

For the sauce

• 3 tablespoons olive oil
• 1 tbs butter
• 1 large onion, chopped
• 1 ½ tablespoons garlic, minced
• 1 teaspoon ginger powder (or 1 tablespoon fresh minced ginger)
• 1 ½ teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 14 oz crushed red tomatoes
• 1 teaspoon red chili powder (adjustable)
• 1 ¼ teaspoons salt
• 1 cup of heavy cream
• 1 tablespoon sugar
• ½ teaspoon kasoori methi (you may also use dried fenugreek)

Instructions

1. Combine the chicken and all of the marinade ingredients in a bowl. Allow the chicken to marinate for at least an hour.
2. Heat oil in a skillet over medium-high heat. Make sure the skilled is large. Once hot, add in your chicken pieces, working in batches. Fry the chicken until they are born on each side. Set them aside and keep them warm.
3. In the same pan, heat the butter. Fry the chopped onions until they are fragrant and turn transparent. Be sure also to scrape up brown bits from the bottom of the pan at this point.
4. Next, add your ginger and garlic, coriander, cumin, and garam masala. Cook for about 20 seconds while stirring.
5. Add your crushed tomatoes, chili powder, and some salt. Allow this to cook out for about 15 minutes, or until the sauce thickens. Stir occasionally.
6. Once the mixture becomes thick, remove it from the heat and place it in a blender. Blend the mixture until it is smooth. You may add up to ¼ cups of water if needed to help the sauce incorporate.
7. Once pureed, add the sauce back into your large skillet. Stir in your cream, sugar, and kasoori methi. Add the chicken with the juice into the pan and cook for 10 minutes or until the chicken is fully cooked through.
8. Serve with fresh naan. Enjoy!

Best Chicken Tikka Masala Recipe

Ingredients

For the chicken marinade:

• 1.5 pounds boneless chicken thighs
• ½ cup Greek yogurt
• ½ to 1 teaspoon red chili powder
• 1 teaspoon garam masala
• ¼ teaspoon turmeric
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon lemon juice
• 1 tablespoon kasoori methi
• 1 tablespoon ginger garlic paste
• 1 tablespoon olive oil

For the Sauce

• 3 tablespoons oil
• 1½ cups chopped onions
• 1 teaspoon salt
• 1 tablespoon ginger garlic paste
• 1 teaspoon red chili powder
• 2 teaspoons garam masala
• 1 tablespoon coriander powder
• 1½ teaspoons cumin powder
• 2 teaspoons sugar (less if desired)
• ¼ cup tomato puree
• 2 cups hot water (more if required)
• ½ cup heavy cream

Garnish With

• 3 tablespoons heavy cream
• 3 tablespoons coriander leaves

Instructions

1. Cut your chicken into 1-inch pieces.
2. Add all of the ingredients for the chicken marinade to a mixing bowl along with the chicken.
3. Cover with cling wrap and marinate overnight. If you are low on time, consider marinating for at least 1-3 hours.
4. Once the chicken has marinated, it’s time to make the sauce. Heat your oil in a pan. Add your onions and season with 1 teaspoon of salt. Saute your onions until fragrant and brown (do not burn).
5. Add ginger garlic paste. Continue to saute for 1 minute.
6. Reduce heat to low. Add chili powder, coriander, garam masala, and cumin. Stir quickly.
7. Pour your tomato puree into the pan and cook on medium high until the sauce becomes thick.
8. While the sauce cooks, you’ll want to fry up your chicken. Using another skillet, place 1 tbsp of oil into the pan. Place your marinated chicken in piece by piece, ensuring that you aren’t crowding the pan. Cook on medium high heat until cooked through.
9. Once your sauce has thickened, add your cream and sugar along with your cooked chicken. Continue to simmer for 2-3 minutes or until the chicken becomes tender.
10. Garnish with more cream and coriander leaves if so desired.

Butter Chicken vs Tikka Masala: Similar But Different!

When it comes to dishes cooked in curry sauce, it’s easy to get confused as to which is which. Know that butter chicken tends to be milder than chicken tikka masala, but that both of these two dishes are insanely delicious.

To know which you’d prefer, try giving each a taste. Who knows, you may end up loving both! Until next time!

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