Butter Chicken vs Tikka Masala – What's the Difference?

If you’ve never had the pleasure of sampling some of the tantalizing cuisines India has to offer, let’s just say you’re missing out on the flavor extravaganza of your life.

There’s just something about the hodgepodge of exotic ingredients and the radical intoxicating aromas of Indian curry that make it novel and mouth-watering for anyone who’s never had it before.

If this is your first rodeo, you need to try their chicken. You'll likely be torn between choosing butter chicken vs tikka masala. They are both intensely flavorful and will set off a whirlwind of flavor experiences you’ve never encountered before.

What exactly is the difference between them? Without further ado, here’s everything you need to know.

Butter Chicken vs Tikka Masala – A Brief Overview

Butter Chicken

Traditionally known as “murgh makhani,” butter chicken is one of the several curry-based Indian cuisines that exist. While it is popularly served all over the world, it comes with its fair share of subtle variations in flavor and preparation methods depending on the specific region where you eat it.

This sumptuous dish is made by marinating chicken that’s chopped into small pieces in a flavorful concoction of ginger, garlic, and a host of curry spices, before cooking them in a rich, creamy tomato and butter-based sauce.

Chicken Tikka Masala

Some food connoisseurs consider chicken tikka, the Indian version of American pizza – without the doughy base, of course. Like butter chicken, it is also a curry cuisine, except for the fact that the chicken pieces are first grilled before they’re smothered in a deliciously decadent tomato-based sauce.

Contrary to what you might believe, the origin of chicken tikka isn't Indian, even though cuisines from the sub-continent inspire its flavors. According to several food historians, its origins can be traced back to a small restaurant in Glasgow in the 1970s.

The European Union has even proposed a “Protected Designation of Origin” recognition to acknowledge its British roots.

That aside, the one undeniable fact about his popular dish is how remarkably delicious it is. The chicken is first marinated in garlic, ginger, chili pepper, and a host of other tasty masala ingredients before it is grilled and then immersed in a curry-based sauce.

Which Is Best?

This begs the age-old question: Butter chicken vs tikka masala – which of the two dishes is the undisputed champion of the curries? There’s no easy way to rank them. They are both extraordinarily delicious in their own right. It all depends on your taste buds and your affinity for intense spices.

While the two dishes might look the same, their differences become apparent when you taste them. Their flavor profiles result from the ingredients used to make them. Butter chicken has a mildly sweet flavor resulting from the butter-base, which cuts the intensity of the curry spices used in its making.

Chicken tikka masala, on the other hand, has more of a kick to it. The different spices in the masala all complement each other to release their full spectrum of flavors.

Besides the fact that chicken is the main ingredient in both dishes and butter is used in only one of the recipes, the glaring difference between them is that butter chicken can be made with the chicken bones left in. In contrast, chicken tikka masala is typically boneless.

Either way, both are amazingly delicious and borderline addictive.

Chicken Curry Quick Facts

• Buttered chicken and tikka masala are both considered curries since they are curry-based recipes
• Chicken curry cooked in a tandoori oven becomes a tandoori chicken
• The first-ever butter chicken originated in Northern India in 1948
• Tikka masala wasn't invented in India
• Tikka masala is commonly accompanied with naan bread, making it the Indian version of American pizza

Best Butter Chicken Recipe

Ingredients

• 1 lb. chicken thighs, sliced
• ½ cup plain yogurt
• ½ teaspoon chili powder
• ½ teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 2 teaspoons ground cumin
• 3 teaspoons ground coriander
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon butter, lard, or ghee
• 1 tablespoon canola oil
• 1 large onion, diced
• 14 oz. canned tomatoes, chopped
• ½ cup heavy cream
• Rice or naan bread to accompany

Method

1. Start by slicing the chicken into one-inch-thick cubes and set aside.
2. Combine the yogurt, chili powder, salt, garam masala, turmeric, cumin, coriander, garlic, and ginger in a bowl and mix evenly.
3. Add the chopped pieces of chicken and mix while ensuring every piece is coated with the marinade.
4. Cover with a plastic film and refrigerate for at least two hours (or overnight if time allows).
5. Heat a skillet or frying pan over medium-high heat, and then add the oil. Once it is sufficiently hot, add in the chicken pieces in small batches, making sure not to crowd the pan. The idea is to fry them until each piece browns on every side. Set aside.
6. Add the butter, lard, or ghee in the same pan, and then throw in the onions. Sweat them for about five minutes, ensuring that you scrape up the browned bits stuck to the bottom of the pan.
7. Next, add the remaining garlic and ginger and sauté for a minute until they start to release their fragrant aroma. Add the garam masala, turmeric, cumin, and coriander, and cook for 30 seconds until fragrant. Ensure you stir occasionally.
8. Add the canned tomatoes, salt, and chili powder, and allow the mixture to simmer for about 15 minutes while occasionally stirring until the sauce thickens and turns a deep red-brown color. Remove from heat.
9. Once the sauce cools, scoop it into the blender and puree until it is smooth. Add a little water if necessary (up to ¼ cup).
10.  Add the sauce back into the skillet and throw in the chicken pieces. Let it simmer on medium-low heat for about 15 minutes until the chicken is cooked all the way through. Stir in the heavy cream and cook for an additional 10 minutes.
11. Serve while hot with your choice of rice or naan bread and enjoy!

Best Chicken Tikka Masala Recipe

Ingredients

For the marinade:

• 1 lb. chicken thighs, sliced
• ½ cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• ½ teaspoon chili powder
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 tablespoon ginger, minced
• 6 garlic cloves, minced

For the curry:

• 2 tablespoons canola oil
• 1 large onion, diced
• 2 tablespoons ginger, minced
• 6 garlic cloves, minced
• 2 teaspoons garam masala
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 2 teaspoons cumin
• 14 oz. canned tomato sauce
• 1 cup water
• 1 cup heavy cream
• Rice or naan bread to accompany

Method

1. Slice the chicken into one-inch-thick cubes and set aside.
2. Combine the yogurt (or your preferred yogurt substitute), lemon juice, paprika, chili powder, garam masala, cumin, salt, ginger, and garlic into a bowl and mix thoroughly.
3. Add the chicken pieces and stir to ensure they’re well-coated. Cover with plastic film and refrigerate for at least two hours (or overnight if time allows).
4. Preheat the oven to 500°F for 20 minutes and line a roasting tray or high-sided baking pan with parchment paper.
5. Skewer the marinated chicken pieces and set them over the lined tray before baking them for 15 minutes until they’re slightly darkened around the edges.
6. To make the curry base, heat a skillet over medium-high heat and add the oil. Once it is sufficiently hot, sauté the onions, ginger, and garlic until fragrant.
7. Next, add the garam masala, chili powder, paprika, ground coriander, turmeric, and cumin, and cook for 30 seconds while stirring occasionally.
8. Once fragrant, stir in the canned tomato sauce and water and bring to a boil. Cook for 10 minutes over medium-low heat and then pour in the heavy cream, then add the cooked chicken. Cook for an additional 5 minutes.
9. Serve while hot with your choice of rice or naan bread. Enjoy!

Final Words

While the difference between butter chicken vs tikka masala might not be apparent at first, their flavor profiles are their main give-away. Butter chicken tends to be exceptionally rich and creamy, while chicken tikka masala has an unmistakable tomato intensity. Either way, they’re both delicious!

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