Butter Chicken Vs Tikka Masala: Which Is Better 2022

Butter Chicken Vs Tikka Masala: Which Is Better 2023

Butter Chicken Vs Tikka Masala: Which Is Better 2023

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Take it from someone who has never had the pleasure of trying some of the wonderful dishes that India has to offer: you are losing out on a flavour feast that will last the rest of your life!

When you combine the eclectic mix of exotic ingredients with the enticing fragrances of Indian curry, the dish becomes novel and mouth-watering for everyone who has never tried it.

If this is your first time at the rodeo, you should definitely taste their chicken. You’ll probably be torn between butter chicken and tikka masala when it comes to dinner. You will be transported to a world of culinary experiences you have never had before by these two incredibly tasty ingredients.

What exactly is the distinction between the two of them? Now, without further ado, here is everything you need to know about the subject.

Butter Chicken Vs Tikka Masala – Key Differences

Although they appear to be nearly identical in appearance, there is a small difference in TASTE and FLAVOUR.

There are far too many people that examine and attempt to distinguish between these two dishes based on their basic ingredients. However, they find themselves back at the drawing board, scratching their brains, and still trapped in the wander loop of life.

This is due to the fact that there is no solid evidence in that area – we have explored this avenue and have come up with absolutely NOTHING. The ingredients for both Butter Chicken and Chicken Tikka Masala are the same: chicken, onion, tomato paste, pepper, cumin, garam masala, yoghurt, cream, ginger, garlic, turmeric, and butter. Butter Chicken and Chicken Tikka Masala are both served with rice.

The amount of each component used in the recipe, on the other hand, is what really sets the tone.

Forget about how they are served; they are both presented in the same manner because both of these chicken dishes are curries that are typically eaten with naan bread, roti, or rice.

It is the first and most noticeable distinction that butter chicken has a low tomato flavour strength.

A strong tomato flavour distinguishes chicken tikka masala from other curries; it is more like a fish dish in texture and creaminess than the other.

Cooking Tikka masala in the tandoor versus butter masala in a pan over a fire may seem less significant (because you won’t be there to tell the storey), but it is nonetheless crucial to know the difference. In more detail, whereas butter chicken is a creamy blend of tomato sauce and spices, tikka masala is a creamy tomato gravy and onion sauce that is served over rice.

It is critical to have these in the back of your mind when placing an order from a menu because some restaurant cooks would be baffled if you tried to explain how they differed.


Traditionally known as “murgh makhani,” butter chicken is one of several curry-based Indian foods that may be found throughout the world. Despite the fact that it is widely consumed throughout the world, it has a number of subtle differences in flavour and preparation methods depending on the region in which it is consumed.

It is produced by marinating chicken breasts that have been sliced into small pieces in a fragrant combination of ginger, garlic, and a variety of curry spices, and then simmering them in a rich, creamy tomato and butter-based sauce until they are tender and juicy.


For some cuisine experts, chicken tikka is considered to be the Indian equivalent of American pizza – but without the doughy base, of course. It’s similar to butter chicken in that the chicken pieces are grilled before being slathered in a deliciously sweet tomato-based sauce, but it’s not quite as rich as butter chicken.

Contrary to popular belief, chicken tikka is not an Indian dish, despite the fact that its flavours are influenced by cuisines from the subcontinent. A modest restaurant in Glasgow, Scotland, in the 1970s, according to a number of food historians, was the birthplace of this popular dish.

As a way of acknowledging its British ancestors, the European Union has suggested a “Protected Designation of Origin” recognition system.

Assuming all of this is true, the one irrefutable fact about his well-known dish is how amazingly delectable it is. Grilled chicken breasts are marinated in a flavorful mixture of garlic, ginger, chilli pepper, and a variety of other masala ingredients before being cooked in a curry-based sauce.


Does this raise the age-old debate of which of the two curries is the uncontested champion of the curry world: butter chicken or tikka masala? There isn’t a straightforward way to rank them. The two of them are each exceptionally delectable in their own right. It all relies on your personal preference for spicy foods and your tolerance for hot peppers.

While the two dishes may appear to be identical on the surface, their distinctions become obvious when they are tasted. Their flavour characteristics are determined by the components that were utilised in their preparation. Butter chicken has a pleasantly sweet flavour that comes from the use of butter as a basis, which helps to temper the strength of the curry spices that are used in its preparation.

A stronger flavour can be found in chicken tikka masala, which is a type of curry with a kick. The numerous species in the masala all work together to release their full spectrum of flavours, which is why it is called a masala.

The most noticeable distinction between the two dishes, aside from the fact that chicken is the primary ingredient in both and butter is used in just one of the recipes, lies in the fact that butter chicken can be prepared with the chicken bones still in it. Boneless chicken tikka masala, on the other hand, is more common.

In either case, both are incredibly delicious and dangerously close to being addicting.


Because they are both curry-based recipes, buttered chicken and tikka masala are both considered curries in the culinary world.

A chicken curry that has been cooked in a tandoori oven is known as tandoori chicken.

The first butter chicken was cooked in Northern India in 1948, and it was the first of its kind.

The Indian dish tikka masala was not created in India.

In India, tikka masala is typically served with naan bread, making it the equivalent of American pizza in terms of flavour.

Butter Chicken Vs Tikka Masala: Which Is Better 2022
Butter Chicken Vs Tikka Masala: Which Is Better 2022



  • 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


First, slice the chicken breasts into 1-inch-thick cubes and place them in a separate bowl.

In a large mixing bowl, combine the yoghurt, chilli powder, salt, garam masala, turmeric, cumin, coriander, garlic, and ginger. Stir well to combine the ingredients.

Toss in the cut pieces of chicken, making sure that each piece is completely coated in the marinade as you go.

Put a plastic wrap over it and place it in the refrigerator for at least two hours (or overnight if time allows).

Heat a skillet or frying pan over medium-high heat, then add the oil and cook for a few minutes. Add in the chicken pieces in tiny batches, making sure not to overcrowd the pan, once it has reached an appropriate temperature. Basically, you want to fry them until each piece is golden brown on all sides. Make a mental note to put it aside.

In the same pan, melt the butter, lard, or ghee until it is bubbling, then add the onions. Cook them for about five minutes, scraping up any browned bits that have accumulated on the bottom of the pan along with the onions.

After that, add the remaining garlic and ginger and cook for another minute or so, until they begin to emit their delicious aroma. Cook for 30 seconds, or until the garam masala, turmeric, cumin, and coriander are aromatic, before adding the tomatoes. Make sure to whisk the mixture every now and then.

Add the canned tomatoes, salt, and chilli powder to the pot and bring the mixture to a simmer, stirring regularly, for about 15 minutes, or until the sauce thickens and turns a deep red-brown colour. Remove the pan from the heat.

Once the sauce has cooled, transfer it to a blender and purée until completely smooth and silky. If necessary, add a small amount of water (up to 14 cups).

Re-add the sauce to the skillet and toss in the chicken pieces to heat through. Simmer on medium-low heat for about 15 minutes, or until the chicken is cooked through. Remove from heat and set aside. After 10 minutes, add the heavy cream and continue to boil for another 10 minutes.

Serve while still hot with your choice of rice or naan bread and have pleasure in your meal!



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


Remove the chicken from the pan and cut it into 1-inch-thick cubes.

In a large mixing bowl, combine the yoghurt (or your preferred yoghurt alternative), lemon juice, paprika, chilli powder, garam masala, cumin, salt, ginger, and garlic. Stir well to include all of the flavouring ingredients.

Stir in the chicken pieces to ensure that they are evenly coated with the sauce. Cover with plastic wrap and place in the refrigerator for at least two hours before serving (or overnight if time allows).

Preheat the oven to 500°F for 20 minutes and line a roasting tray or a baking pan with high sides with parchment paper before beginning.

Skewer the marinated chicken pieces and arrange them on the prepared baking sheet before baking them for 15 minutes, or until they are slightly darker around the edges, depending on your preference.

To make the curry foundation, heat a skillet over medium-high heat and add the oil until the oil is hot but not smoking. Once the pan is hot enough, add the onions, ginger, and garlic and cook until fragrant, about 5 minutes.

After that, add the garam masala, chilli powder, paprika, ground coriander, turmeric, and cumin, and heat for 30 seconds, stirring occasionally, until the spices are fragrant and the sauce is thick.

Once the spices are fragrant, add the bottled tomato sauce and water and bring the mixture to a boil. Cook for 10 minutes over medium-low heat, then pour in the heavy cream and stir until the chicken is heated through. Cook for a further 5 minutes on medium heat.

Cook the rice or naan bread while it’s still hot and serves immediately. Enjoy!


While the differences between butter chicken and tikka masala may not be immediately evident at first glance, their flavour profiles are the most distinguishing characteristic. When it comes to butter chicken, it’s usually really rich and creamy, but chicken tikka masala has an obvious tomato intensity to it. It doesn’t matter which, they’re both great!

Frequently Asked Questions are included below.

Is masala a type of curry?

Simply said, curry is a generic term used to refer to any dish that has a combination of vegetables, meat, eggs, cottage cheese, fish, spices, salt, and any type of masala, among other ingredients.

Masala on the other hand is a spice combination that is frequently used in Indian cuisine to enhance the flavour and taste of everything from curries and lentil dishes to soups and noodle dishes.

As a result, it should come as no surprise that masala is not a curry.

Is butter chicken a junk food, and is it harmful to one’s health?

Despite the fact that Butter Chicken appears to be attractive to the intestines and stomach, it certainly deserves to be included on the list of Indian junk food.

The reason behind this is that it contains a significant quantity of fat as well as protein. Butter Chicken has 28 grams of total fat, 12 grams of saturated fat, 14 grams of 438 calories, and 30 grams of protein in a serving of 140 grams.

Because of the high-fat level, it is considered a high-fat meal option. High consumption of saturated fat, on the other hand, raises blood cholesterol levels and increases the risk of developing heart disease.

The American Heart Association recommends that you limit your daily saturated fat intake to less than 10% of your total calories or around 22 grams per day on a 2,000-calorie diet.

Is Chicken Tikka a healthy dish to eat on a diet?

Nutritiously, chicken tikka is a delectable and healthful dish that contains only 136 calories per serving, making it a near-perfect choice whether you’re on a calorie-counting diet or just want to eat a little better.

In addition, the recipe combines a variety of healthful spices such as cumin, ginger, garlic, and red chile, all of which have a variety of health-promoting properties.

Is it possible that Indian food is so unhealthy? If so, what are some of the foods on the menu?

No offense intended, but Indian recipes may be harmful in some cases. It’s all about the spice and the heat, the gravies, and the fattening. Furthermore, when drunk in large quantities, the meal might be harmful to one’s health.

And some of the popular yet harmful Indian dishes that you should avoid eating right now, particularly for breakfast, are as follows:

The Medu Vada Vada Pav, Sabudana Vada Parathas, Toast Butter Puri Bhaji Misal Pav, and other dishes are examples of this.


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