What’s the Difference Between Butter Chicken and Chicken Tikka Masala?
Walk into any Indian restaurant around the world and you will likely see butter chicken and chicken tikka masala sitting side by side on the menu.
Both look similar at first glance, with creamy red gravies and tender chicken, yet each carries its own unique story, ingredients, and taste.
The debate of butter chicken vs chicken tikka masala has sparked many conversations among food lovers. Let’s break down their origins, flavors, and how you can enjoy them best at home.
What is Butter Chicken?
History and Origin of Butter Chicken
Butter chicken, or murgh makhani, was born in Delhi in the 1950s at the legendary Moti Mahal restaurant. Punjabi restaurateurs Kundan Lal Gujral and Kundan Lal Jaggi accidentally created it while trying to revive leftover tandoori chicken. They simmered the dry pieces in a tomato, butter, and cream-based gravy. The dish became an instant hit, bringing international fame to their restaurant and to Indian cuisine.
The creation was less about invention and more about smart improvisation. At a time when food waste was common, butter chicken offered a second life to tandoori chicken while delighting diners with something rich, comforting, and completely new.
Key Ingredients to Make Butter Chicken
- Tandoori chicken (marinated with yogurt and spices, cooked in a clay oven)
- Tomato puree
- Butter
- Cream
- Mild spices like cardamom, cumin, and kasuri methi (dried fenugreek leaves)
Flavor Profile
Butter chicken is known for its creamy, velvety texture and mild spice level. The sauce is rich but not overwhelming, with a balance of sweetness from the tomatoes and a buttery finish. The dish leans toward comfort food, appealing to those who enjoy warm spices without too much heat.
Serving Suggestions
Butter chicken is typically served with naan, tandoori roti, or jeera rice. Its gravy is thick enough to scoop up with bread yet smooth enough to soak into rice.
What is Chicken Tikka Masala?
History and Origin of Chicken Tikka Masala
The origin of chicken tikka masala is more debated. The most popular story credits a Bangladeshi chef in Glasgow, Scotland, during the 1970s. Chef Ali Ahmed Aslam is said to have created it when a customer complained that his chicken tikka was too dry.
To fix it, he added a spiced tomato and cream sauce, possibly with a can of condensed tomato soup as the base. The dish became wildly popular, eventually earning the title of “a true British national dish” by former Foreign Secretary Robin Cook.
Others argue that chicken tikka masala evolved from butter chicken itself, with chefs adapting Indian flavors to suit British palates. Regardless of its exact birthplace, it is now a global favorite, often seen as a cultural bridge between South Asia and the UK.
Key Ingredients Key Ingredients to Make Chicken Tikka Masala
- Chicken tikka (boneless chicken marinated in yogurt and spices, cooked in a tandoor)
- Tomato base
- Cream or yogurt
- A bolder mix of spices like garam masala, coriander, and paprika
Flavor Profile
Chicken tikka masala is more robust in flavor than butter chicken. It has a tangier, spicier sauce with more heat and smoky notes from the grilled chicken. The use of garam masala and paprika gives the curry its characteristic depth and reddish-orange hue.
Serving Suggestions
Like butter chicken, chicken tikka masala pairs well with naan or rice. Because of its slightly spicier kick, it is often enjoyed with cooling sides like raita or cucumber salad.
Butter Chicken vs Chicken Tikka Masala – Key Differences
Now let’s put the two dishes side by side and highlight what makes each one special.
1. Origin and History
- Butter chicken: Created in Delhi in the 1950s by Punjabi chefs at Moti Mahal.
- Chicken tikka masala: Emerged in the UK during the 1970s, credited to Bangladeshi chefs adapting Indian dishes for British diners.
2. Cooking Method
- Butter chicken: Made with leftover or fresh tandoori chicken simmered in a creamy tomato gravy.
- Chicken tikka masala: Uses freshly grilled chicken tikka that is then tossed into a spicier, more layered tomato-based sauce.
3. Ingredients
- Butter chicken: Butter, cream, mild spices, tomatoes, and kasuri methi for a smooth, mellow flavor.
- Chicken tikka masala: Yogurt-marinated chicken, bold spices like garam masala and paprika, plus cream or yogurt for balance.
4. Flavor and Spice Level
- Butter chicken: Mild, creamy, slightly sweet.
- Chicken tikka masala: Spicier, tangier, smokier.
5. Appearance and Texture
- Butter chicken: Lighter orange color, thick but smooth gravy.
- Chicken tikka masala: Deeper reddish-orange color with a chunkier, spiced texture.
Which One Should You Choose? Butter Chicken vs Chicken Tikka Masala
If you like your curries on the mild, comforting side, butter chicken is your best pick. If you prefer bold flavors and a little more spice, chicken tikka masala will likely win you over. Both are crowd-pleasers and often depend on personal preference or mood.
For family dinners, butter chicken works well as it is universally loved by kids and adults. For gatherings with spice-loving friends, chicken tikka masala brings the kick.
Tips for Making Butter Chicken and Chicken Tikka Masala at Home
Butter Chicken at Home
- Marinate chicken with yogurt, ginger-garlic paste, and mild spices before roasting or grilling.
- Simmer in a gravy of tomato puree, butter, cream, and kasuri methi.
- Balance the sweetness of tomatoes with a pinch of jaggery if needed.
Chicken Tikka Masala at Home
- Prepare chicken tikka by marinating pieces in yogurt and spices, then grilling until charred.
- Make the sauce with onions, tomatoes, garlic, ginger, and spices like garam masala and coriander.
- Add cream or yogurt for richness, adjusting spice levels to taste.
Serving Suggestions
Both curries taste best with freshly baked naan or steamed basmati rice. Add a side of pickled onions or a crisp salad to balance the richness.
For parties, serve smaller portions alongside other Indian dishes like dal makhani, palak paneer, or aloo gobi to create a festive spread.
Adding a Boombay Twist
Curries like butter chicken and chicken tikka masala rely on a tomato-cream base, which makes them perfect for experimenting with an extra layer of heat. A drizzle of Five Chilli Oil can transform the dish instantly.
For those who enjoy experimenting, try pairing Five Chilli Oil with dal or roasted vegetables. The balance of smokiness and spice makes everyday dishes come alive.
FAQ
What is Butter Chicken?
Butter chicken is a curry made with tandoori chicken cooked in a creamy tomato, butter, and cream-based gravy.
What is Chicken Tikka Masala?
Chicken tikka masala is a dish made with grilled chicken tikka cooked in a spicier, tomato-based gravy with cream or yogurt.
Is Butter Chicken the same as Chicken Tikka Masala?
No, butter chicken is milder and creamier, while chicken tikka masala is spicier and tangier.
Is Butter Chicken spicy?
Butter chicken is usually mild. It has a creamy base with gentle spices, making it less fiery than other Indian curries.
What is the difference between Chicken Masala and Butter Chicken?
Chicken masala refers to a generic spiced chicken curry, while butter chicken is specifically made with butter, cream, and a tomato-based gravy.
Which is healthier, Butter Chicken or Chicken Tikka Masala?
Neither dish is designed to be “healthy food.” Butter chicken is richer with butter and cream, while chicken tikka masala can have more spice and yogurt. It depends on portion size and personal preference.
