Butter Chicken vs Chicken Tikka Masala: A Flavorful Showdown
When it comes to rich, creamy, and aromatic Indian dishes, two of the most globally beloved contenders are Butter Chicken (Murgh Makhani) and Chicken Tikka Masala. Both feature marinated chicken in a luscious tomato-based sauce, but they differ in origins, taste profiles, and cooking methods. Let’s dive into their delicious world, break down their differences, and explore authentic recipes for each.
Origins and History
Butter Chicken: The Delhi Classic
Butter Chicken originated in Delhi in the 1950s at the famous Moti Mahal restaurant, where leftover tandoori chicken was mixed into a rich, buttery tomato gravy to prevent waste. This dish was an instant hit and became a staple across North India and eventually the world.
Chicken Tikka Masala: The British Invention
In contrast, Chicken Tikka Masala is widely considered a product of British culinary evolution. While the exact origins are debated, it’s believed to have been created in the UK by South Asian chefs adapting Indian-style grilled chicken (chicken tikka) for British palates by adding a creamy tomato sauce. It’s now often considered Britain’s national dish.
Key Differences
Feature Butter Chicken Chicken Tikka Masala
Origin Delhi, India United Kingdom (British-Indian)
Cooking Technique Tandoori or pan-fried chicken simmered in sauce Grilled chicken added to spiced gravy
Base Flavor Rich, buttery, slightly sweet Tangy, spicier, smokier
Cream Content Heavy cream and butter Often uses yogurt or light cream
Color Deep orange or reddish-orange Brighter orange with oil separation
Sweetness vs Spice Milder, creamier, lightly sweet Bolder, tangier, spicier
Butter Chicken Recipe
Ingredients
For the chicken marinade:
1 ½ lbs boneless chicken thighs or breasts, cubed
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp garam masala
1 tsp ground cumin
½ tsp turmeric
1 tsp chili powder
1 tsp salt
Juice of ½ lemon
For the sauce:
3 tbsp butter
1 tbsp oil
1 large onion, finely chopped
2 tsp ginger-garlic paste
1 ½ cups tomato puree (or crushed tomatoes)
1 tsp garam masala
1 tsp ground coriander
½ tsp chili powder
Salt to taste
½ cup heavy cream (or more to taste)
1 tbsp kasuri methi (dried fenugreek leaves)
Instructions
Marinate the Chicken:
Combine all marinade ingredients in a bowl. Mix well and refrigerate for at least 2 hours (overnight preferred).
Cook the Chicken:
Grill, pan-fry, or broil the marinated chicken until just cooked. Slight charring adds flavor. Set aside.
Prepare the Sauce:
Heat butter and oil in a pan. Add onions and sauté until golden. Add ginger-garlic paste and cook until fragrant.
Add Tomatoes and Spices:
Stir in tomato puree and spices. Cook on medium heat for 10–15 minutes until the oil begins to separate.
Cream and Finish:
Add heavy cream and kasuri methi. Stir well, simmer for 5 minutes. Add grilled chicken and cook for another 5–10 minutes until tender.
Serve:
Garnish with extra cream or butter. Serve hot with naan or basmati rice.
Chicken Tikka Masala Recipe
Ingredients
For the chicken tikka:
1 ½ lbs boneless chicken, cubed
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp cumin
1 tsp coriander powder
1 tsp chili powder
½ tsp turmeric
Salt to taste
For the masala sauce:
2 tbsp oil or ghee
1 onion, finely chopped
1 tbsp ginger-garlic paste
1 green chili, chopped (optional)
1 ½ cups tomato puree
1 tsp paprika
1 tsp garam masala
½ tsp turmeric
Salt to taste
½ cup heavy cream or coconut cream
Fresh zcilantro for garnish
Instructions
Marinate the Chicken:
Mix marinade ingredients with chicken and let it rest for at least 2 hours (overnight preferred).
Cook the Chicken Tikka:
Grill or broil chicken until lightly charred and cooked through. Set aside.
Make the Masala Sauce:
Heat oil in a pan. Sauté onions until golden. Add ginger-garlic paste and green chili; cook until aromatic.
Add Tomatoes and Spices:
Stir in tomato puree and all dry spices. Simmer for 10–15 minutes until thick and oil separates.
Creamy Finish:
Stir in cream and bring to a gentle simmer. Add grilled chicken pieces. Cook for 5–7 minutes until flavors meld.
Serve:
Garnish with cilantro and serve with rice, naan, or roti.
Flavor and Texture Profiles
Butter Chicken
Creamy and luxurious, butter chicken is smooth and slightly sweet with mellow spice. It has a rich texture from butter and cream, making it a comforting dish.
Chicken Tikka Masala
Bolder and spicier, this dish has a thicker, more textured sauce with a charred depth from the grilled chicken. It's zestier and appeals to those who enjoy a bit more heat.
Nutritional and Dietary Notes
Butter Chicken is generally higher in calories and fat due to the heavy cream and butter.
Chicken Tikka Masala can be slightly lighter, especially when made with yogurt instead of cream, but it's still a rich dish.
For healthier versions, you can substitute cream with coconut milk or use low-fat yogurt.
Which One Should You Choose?
Choose Butter Chicken if you prefer something rich, mildly spiced, and indulgent—especially if you're pairing it with naan.
Choose Chicken Tikka Masala if you’re in the mood for something smokier, zestier, and with a kick.
Butter Chicken and Chicken Tikka Masala are two culinary cousins that have delighted palates around the world. Whether you’re enjoying the velvety richness of Butter Chicken or the punchy, fiery notes of Chicken Tikka Masala, you’re experiencing the harmonious blend of spices and technique that defines the best of Indian cuisine.
Helpful Reading
Carrot Cake Recipes and Cornbread Recipes
https://www.amazon.com/Carrot-Cake-Recipes-Cornbread-Breakfast-ebook/dp/B0DJFHM3QQ
Phyllo Dough Breakfast and Dessert Recipes and Meatloaf Recipes
https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/
Cubed Steak Recipes and Recipes for Sauces
https://www.amazon.com/Cubed-Steak-Recipes-Sauces-Delicious-ebook/dp/B0DS55K36N/
Salmon Recipes and Potato Recipes
https://www.amazon.com/Salmon-Recipes-Potato-Boxed-Family-ebook/dp/B0DBMLNDPJ/