Breaking Down the Differences: Butter Chicken vs Tikka Masala

Regarding popular Indian dishes, Butter Chicken and Tikka Masala are two that often come to mind. They both have rich and creamy sauces, but what really sets them apart? This article will explore the differences between Butter Chicken and Tikka Masala, including their origins, ingredients, cooking methods, taste, and nutrition. We’ll also answer the question: which one is healthier? 

What is Butter Chicken?

Butter Chicken, also called Murgh Makhani, is a classic Indian dish originating in the Punjab region of India. It’s a rich and creamy tomato-based sauce made with butter, cream, and spices. The dish is traditionally made with boneless chicken marinated in yogurt and spices, then roasted in a tandoor oven. The chicken is then added to the sauce and cooked until tender.

What is Tikka Masala?

Tikka Masala is another popular Indian dish with a similar creamy tomato-based sauce. Still, it’s a bit different from Butter Chicken. It’s believed to have originated in the United Kingdom, where it was created by Indian chefs for the British palate. The dish features boneless chicken marinated in yogurt and spices, then grilled or roasted in a tandoor oven. The chicken is then added to a sauce with tomatoes, cream, and spices.

Butter Chicken vs. Tikka Masala: Differences

Taste

Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce. The taste of both dishes is unique and delicious, and it ultimately depends on personal preference.

Cooking Method

Butter chicken is a dish that has its roots in the Indian subcontinent. Preparing this dish involves marinating chicken in a blend of yogurt and spices, followed by grilling or roasting it in a tandoor, a traditional clay oven. The cooked chicken is then simmered in rich, creamy tomato-based gravy flavored with butter and spices.

Tikka masala, on the other hand, is a British Indian dish that was created by adding a tomato-cream sauce to tandoori chicken. The chicken is marinated in yogurt and spices, grilled or roasted in a tandoor, and then cooked in a tomato-based sauce flavored with cumin, coriander, and garam masala.

Ingredients

While both dishes use chicken as the main ingredient, their spice blends, and sauces differ significantly. Butter chicken is made with a mix of spices that typically includes garam masala, ginger, garlic, chili powder, and turmeric. It also contains cream, butter, and tomato puree. On the other hand, Tikka masala contains a blend of spices that typically includes cumin, coriander, paprika, and garam masala. It also has cream, tomato, and onion.

Color

Butter Chicken has a reddish-orange color, while Tikka Masala is brighter red. The color of Butter Chicken comes from the use of tomato paste, cream, and spices. In contrast, the color of Tikka Masala comes from the use of tomato puree, cream, and spices. Both dishes are visually appealing and look great on a plate.

Sweetness

Butter Chicken is generally sweeter than Tikka Masala. This sweetness comes from the addition of cream and sugar to the sauce. On the other hand, Tikka Masala has a slightly sour and tangy taste, which balances out the cream’s and sugar’s sweetness.

Nutrition

Regarding nutrition, Butter Chicken and Tikka Masala are high in calories, fat, and sodium. Butter Chicken has more fat and calories than Tikka Masala due to the use of cream and butter in the sauce. However, Tikka Masala has more sodium than Butter Chicken due to the use of canned tomato puree.

Spiciness

Tikka Masala is generally spicier than Butter Chicken. The spiciness of Tikka Masala comes from the use of chili powder, cumin, and other spices. On the other hand, Butter Chicken has a milder taste, with just a hint of spiciness from chili powder.

Chicken

Butter Chicken and Tikka Masala are made with chicken, but the type of chicken used is different. Butter Chicken is made with boneless chicken, while Tikka Masala is made with bone-in chicken. This makes Tikka Masala a bit more challenging to eat, but it also adds to the dish’s flavor.

Which Dish is Healthier?

When it comes to choosing the healthier dish between Butter Chicken and Tikka Masala, it ultimately depends on your personal dietary goals. Tikka Masala is the better option if you are looking for a lower-fat and calorie dish. However, suppose you are looking for a dish that is milder in spiciness and has a sweeter taste. In that case, Butter Chicken is the better choice. Both dishes can be made healthier by using leaner cuts of chicken and reducing the amount of cream and butter used in the sauce.

Butter Chicken Recipe

Ingredients 

To prepare the authentic Butter Chicken recipe, you will need the following ingredients:

• Boneless Chicken – 500 grams
• Butter – 2 tablespoons
• Oil – 2 tablespoons
• Onion – 1 large, chopped
• Garlic – 4-5 cloves minced
• Ginger – 1-inch piece, grated
• Tomatoes – 3 medium-sized, chopped
• Tomato Puree – 1/2 cup
• Cashew Nuts – 1/4 cup, soaked in water
• Cream – 1/4 cup
• Red Chili Powder – 1 teaspoon
• Garam Masala Powder – 1 teaspoon
• Cumin Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Kasuri Methi – 1 teaspoon
• Salt – as per taste

Step-by-Step Guide to Cook Butter Chicken

Follow these simple steps to cook the delicious Butter Chicken:

1. Marinate the boneless chicken with 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and salt. Let it sit for 30 minutes.
2. Heat 2 tablespoons of butter and 2 tablespoons of oil in a pan. Please put in the marinated chicken and cook it until it becomes golden brown. Remove the chicken and keep it aside.
3. Add chopped onions, minced garlic, and grated ginger in the same pan. Cook until the onions turn translucent.
4. Add chopped tomatoes, tomato puree, and soaked cashew nuts to the pan. Cook for 10-15 minutes until the tomatoes are soft and mushy.
5. Blend the tomato mixture to a fine paste.
6. In a separate pan, melt 2 tablespoons of butter. Add the blended tomato paste and cook for 5 minutes.
7. Add 1/2 teaspoon of garam masala powder. 
8. Add 1/2 teaspoon of kasuri methi and stir well.
9. Add the cooked chicken to the tomato mixture and stir well.
10. Add 1/4 cup of cream and mix well.
11. Cook for 10-15 minutes until the chicken is cooked thoroughly and the sauce has thickened.
12. Sprinkle chopped coriander leaves on top for decoration, and serve the dish hot along with naan, rice, or roti.

Tips to Enhance the Flavor of Butter Chicken

Below are some tips to enhance the flavor of your Butter Chicken:

• Use boneless chicken for quicker and easier preparation.
• Allow the chicken to marinate for at least 30 minutes so that the spices can permeate it.
• Use fresh and ripe tomatoes for a tangy flavor.
• Soak the cashew nuts for at least 30 minutes to make them soft and easy to blend.
• Use ghee instead of oil for a richer taste.
• Add a dollop of cream to the Butter Chicken before serving for a creamier texture.
• Use a cast-iron skillet for a smoky flavor.

Tikka Masala Recipe

Ingredients

To make Tikka Masala, you will need the following ingredients:

For the Marinade

• 500g boneless chicken
• 1 cup plain yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste

For the Sauce

• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 cup tomato puree
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

Step 1: Marinate the Chicken

1. Combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt in a large mixing bowl.
2. Add the boneless chicken to the bowl and mix well, ensuring all chicken pieces are coated with the marinade.
3. Cover the bowl with plastic wrap, refrigerate it for at least 2 hours, or leave it overnight. The more extended the marination, the richer the chicken’s flavor will be.

Step 2: Cook the Chicken

1. Preheat your oven to 400°F (200°C).
2. Place a sheet of parchment paper over a baking sheet and arrange the marinated chicken pieces.
3. Bake the chicken in the oven for 15-20 minutes or until cooked. Alternatively, grill the chicken on a barbecue or in a grill pan.

Step 3: Prepare the Sauce

1. In a large saucepan, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and sauté it until it turns translucent.
3. Put in the minced garlic and ginger paste, and sauté it for 2-3 minutes.
4. Add the cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder into the pan and sauté for one more minute until the aroma is released.
5. Pour the tomato puree into the pan and bring it to a boil. After that, decrease the heat and let it simmer for 5-7 minutes.
6. Put the heavy cream into the pan and stir it thoroughly. Let the sauce simmer for 2-3 minutes or until it thickens.
7. Add the cooked chicken to the pan and stir well, ensuring all the chicken pieces are coated with the sauce.
8. Let the chicken simmer in the sauce for 2-3 minutes or until heated.

Step 4: Garnish and Serve

1. Transfer the Tikka Masala to a serving bowl.
2. Garnish with chopped fresh cilantro.
3. Serve it hot with a side of steamed rice or naan bread.

Tips for Making the Perfect Tikka Masala

• Use boneless chicken thighs for the best flavor and tenderness.
• Please take the marinating step, as it adds flavor to the chicken.
• You can use store-bought tomato puree or make your own by blending fresh tomatoes.
• Adjust the spices according to your taste. If you like it spicier, add more red chili powder.
• You may incorporate vegetables like bell peppers and onions for added taste and nutritional value.

Conclusion

In summary, while butter chicken and tikka masala may appear similar at first glance, they have several key differences. Butter chicken is a traditional Indian dish that is rich and creamy with a subtle smoky flavor. At the same time, tikka masala is a British Indian dish with a more complex flavor profile with tangy and spicy notes. Butter chicken is generally sweeter and milder in spiciness, while tikka masala is tangy and spicy. Both dishes are high in protein but contain a significant amount of fat and calories due to the addition of cream and butter.

FAQs:

Which dish is spicier – butter chicken or tikka masala?

Tikka masala is generally spicier than butter chicken. Still, the level of spiciness can vary depending on the recipe and personal preference.

Can tikka masala be made with paneer instead of chicken?

Yes, tikka masala can be made with paneer (a type of Indian cheese) instead of chicken.

Is butter chicken a traditional Indian dish?

Yes, butter chicken is a traditional Indian dish originating in the Punjab region of India.

Which dish is higher in calories – butter chicken or tikka masala?

Butter chicken is usually higher in calories than tikka masala due to the higher amount of cream and butter used.

What is the origin of tikka masala?

Tikka masala is a British Indian dish created by Bangladeshi chefs in Glasgow or London in the 1960s or 1970s.

Also Read: Roti vs. Naan: Understanding the Differences