When it comes to flavorful dishes from the rich culinary tradition of India, butter chicken and chicken tikka masala reign supreme. These two aromatic curries have captured the hearts and taste buds of food enthusiasts worldwide, but they are often confused or mistaken for one another. In this article, we’ll delve into the delicious differences and similarities between these two beloved chicken curries, exploring their origins, ingredients, cooking methods, and flavors.
What Is Butter Chicken?
Butter chicken, also known as murgh makhani, is a decadent curry dish that originated in the Punjab region of India. It features tender pieces of chicken simmered in a velvety, tomato-based sauce enriched with butter and cream.
The sauce is a harmonious blend of aromatic spices, including garam masala, turmeric, cumin, and fenugreek, creating a rich and flavorful gravy that coats the succulent chicken pieces.
The origins of butter chicken can be traced back to the tandoori chicken leftovers at Moti Mahal, a famous restaurant in Delhi. The resourceful chefs decided to simmer the leftover tandoori chicken in a tomato-based gravy, giving birth to this iconic dish. Today, butter chicken is a staple on the menus of Indian restaurants worldwide, beloved for its creamy texture and intense yet mild spice flavor.
What Is Tikka Masala?
Chicken tikka masala, often referred to as CTM, is a delectable curry dish that has gained immense popularity both in India and around the globe. It features marinated and roasted chicken chunks (tikka) simmered in a flavorful masala sauce. The sauce is typically made with a tomato base, infused with a blend of aromatic spices such as cumin, coriander, garam masala, and fenugreek.
While the exact origins of chicken tikka masala are debated, one popular story traces its roots to a British curry house in the 1960s. According to legend, a customer complained that their chicken tikka was too dry, prompting the chef to improvise by adding a creamy tomato-based sauce, and thus, chicken tikka masala was born.
Compared to butter chicken, chicken tikka masala is generally spicier and has a more intense, earthy flavor profile due to the marinade and spice blend used in the sauce.
What is the Difference Between Butter Chicken and Chicken Tikka Masala?
While both butter chicken and chicken tikka masala are beloved Indian chicken curries, they have distinct differences in terms of their ingredients, cooking methods, and flavor profiles:
- Texture and Consistency: Butter chicken has a smooth, velvety texture due to the addition of butter and cream, while chicken tikka masala has a slightly thicker, chunkier consistency.
- Color: Butter chicken is typically a deep orange-red hue, thanks to the tomato base and spices like turmeric and paprika. Chicken tikka masala, on the other hand, is more of a vibrant reddish-orange color, influenced by the tandoori marinade and the masala sauce.
- Chicken Preparation: In butter chicken, the chicken pieces are simmered directly in the curry sauce, allowing them to absorb the flavors fully. In chicken tikka masala, the chicken chunks are first marinated in a blend of yogurt and spices, then roasted or grilled (tikka), and finally added to the masala sauce.
- Flavor Profile: Butter chicken has a richer, creamier, and more indulgent flavor due to the generous use of butter and cream. Chicken tikka masala, on the other hand, has a tangier, more intense, and earthy flavor profile, thanks to the marinade and the blend of spices used in the masala sauce.
- Spice Level: While both dishes can be adjusted to suit individual preferences, butter chicken is generally milder in terms of spice level, while chicken tikka masala is often spicier due to the use of more robust spices and the tandoori marinade.
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Quick Recipes for Chicken Tikka Masala and Butter Chicken
Chicken Tikka Masala Made Easy with Alcoeats
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- Chopped cilantro for garnish
Instructions:
- Preparation:
- In a large bowl, combine the chicken cubes, yogurt, garlic, ginger, garam masala, cumin, paprika, and salt. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Cooking:
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Remove the chicken from the marinade, reserving the marinade.
- Cook the chicken in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned chicken to a plate.
- In the same skillet, add the onions and sauté until translucent, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, chicken broth, reserved marinade, and browned chicken. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from heat and stir in the heavy cream.
- Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Butter Chicken Made Easy with Alcoeats
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Chopped cilantro for garnish
Instructions:
- Preparation:
- In a large bowl, combine the chicken cubes with 1 teaspoon each of garam masala, cumin, paprika, and salt. Set aside.
- Cooking:
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Add the chicken and cook until browned on all sides, about 2-3 minutes per batch. Transfer the browned chicken to a plate.
- In the same skillet, add the onions and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, and cook for 1 minute until fragrant.
- Add the remaining garam masala, cumin, paprika, and salt.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Return the browned chicken to the skillet, along with any accumulated juices.
- Reduce heat to low, stir in the heavy cream and butter until fully incorporated and the sauce is smooth and creamy.
- Simmer for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Why Should You Eat Chicken?
Chicken is an excellent source of lean protein, making it a popular choice for those looking to maintain a balanced and healthy diet.
Here are some reasons why you should incorporate chicken into your meals:
- High in Protein: Chicken is an excellent source of high-quality protein, which is essential for building and repairing muscles, boosting metabolism, and supporting overall health.
- Low in Calories and Fat: Compared to other protein sources like red meat, chicken is generally lower in calories and fat, especially if you opt for skinless, boneless cuts.
- Versatile: Chicken is incredibly versatile and can be prepared in various ways, from grilling and baking to stir-frying and currying, making it easy to incorporate into a variety of dishes.
- Nutrient-Dense: In addition to protein, chicken is also a good source of essential vitamins and minerals, such as vitamin B6, niacin, selenium, and phosphorus.
- Flavor Profile: Chicken has a mild flavor that pairs well with a wide range of spices, herbs, and sauces, allowing you to experiment with different flavors and cuisines.
Butter Chicken and Tikka Masala
Easy Chicken Tikka Masala Recipe
While the authentic chicken tikka masala recipe involves marinating and grilling the chicken, here’s a quick and easy version that you can whip up without too much effort:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- 1 tablespoon tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- Chopped cilantro for garnish
Instructions:
- In a large bowl, combine the chicken cubes, yogurt, garlic, ginger, garam masala, cumin, paprika, and salt. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Remove the chicken from the marinade, reserving the marinade.
- Cook the chicken in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned chicken to a plate.
- In the same skillet, add the onions and sauté until translucent, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, chicken broth, reserved marinade, and browned chicken. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from heat and stir in the heavy cream.
- Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Quick Butter Chicken Recipe
For a quick and easy butter chicken recipe, you can skip the marinating and grilling steps and let the chicken simmer directly in the creamy tomato sauce:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Chopped cilantro for garnish
Instructions:
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Add the chicken and cook until browned on all sides, about 2-3 minutes per batch. Transfer the browned chicken to a plate.
- In the same skillet, add the onions and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, and cook for 1 minute until fragrant.
- Add the garam masala, cumin, paprika, and salt.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Return the browned chicken to the skillet, along with any accumulated juices.
- Reduce heat to low, stir in the heavy cream and butter until fully incorporated and the sauce is smooth and creamy.
- Simmer for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Authentic Chicken Tikka Masala Ingredients
While the easy recipe above streamlines the process, here are the traditional ingredients used in an authentic chicken tikka masala:
- Boneless, skinless chicken breasts, cut into cubes
- Marinade: yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, salt
- Masala sauce: onions, garlic, ginger, tomatoes (fresh or canned), tomato paste, heavy cream or yogurt
- Spices: garam masala, cumin, coriander, paprika, chili powder (or cayenne pepper for heat)
- Aromatics: bay leaves, cinnamon stick, cloves, cardamom pods
- Finishing touches: butter, cream, fenugreek leaves, cilantro
Healthy Butter Chicken Alternatives
While butter chicken is a decadent and indulgent dish, there are several ways to make it a bit healthier without sacrificing flavor:
- Use Greek yogurt instead of cream: Greek yogurt provides a creamy texture while adding protein and reducing the calorie and fat content.
- Opt for less butter: You can reduce the amount of butter used in the recipe or substitute it with a healthier oil like olive or avocado oil.
- Add more vegetables: Incorporate vegetables like spinach, bell peppers, or cauliflower to boost the nutritional value of the dish.
- Use less chicken and more plant-based proteins: Replace some of the chicken with chickpeas, lentils, or tofu to increase fiber and reduce the overall calorie count.
- Switch to brown rice or whole wheat naan: Serve the butter chicken with brown rice or whole wheat naan instead of white rice or regular naan for added fiber and nutrients.
Which Is Healthier: Butter Chicken or Tikka Masala?
When it comes to the health factor, chicken tikka masala is generally considered the healthier option compared to butter chicken. Here’s why:
- Lower in Fat and Calories: Butter chicken is made with generous amounts of butter and cream, making it higher in fat and calories. Tikka masala, while still containing some cream or yogurt, tends to be lower in overall fat and calorie content.
- Leaner Protein Source: In chicken tikka masala, the chicken is typically grilled or roasted, which can help render some of the fat from the meat. Butter chicken, on the other hand, has the chicken simmered in the rich sauce, retaining more fat.
- Marinade and Spices: The yogurt-based marinade used in chicken tikka masala can add beneficial probiotics and nutrients. Additionally, the spice blend used in the masala sauce may provide antioxidants and anti-inflammatory benefits.
- Portion Control: Due to its richer and more indulgent nature, it’s easier to overeat butter chicken compared to the slightly lighter and more filling chicken tikka masala.
It’s important to note that both dishes can be part of a balanced diet when consumed in moderation. The healthiest option is to choose leaner cuts of chicken, opt for less cream or butter, and incorporate plenty of vegetables and whole grains into your meal.
How to Make Tikka Masala
| Step | Description |
|---|---|
| Marinate Chicken (Optional): | Combine yogurt, ginger, garlic, garam masala, turmeric, cumin, chili powder, and salt in a bowl. Add chicken and coat well. Marinate for 10 minutes to an hour (or overnight for deeper flavor). |
| Cook Chicken Tikka: | Heat oil in a pan. Fry marinated chicken pieces until golden brown and cooked through. Set aside. |
| Make Masala Sauce: | Sauté onions in oil until softened. Add ginger-garlic paste (and green chili if using) and cook until fragrant. |
| Add Spices: | Stir in garam masala, cumin, coriander powder, and chili powder. Cook for a minute. |
| Simmer the Sauce: | Add tomato puree and simmer until the mixture thickens and oil separates. |
| Adjust Consistency: | Pour in hot water and simmer until the sauce reaches desired consistency (thick, but pourable). |
| Creamy Touch: | Add cream/cashew paste (see recipe for options) and simmer for a few minutes. |
| Combine & Finish: | Add cooked chicken back to the sauce and heat through. Season with salt and sugar to taste. Garnish with fresh cilantro (coriander). |
| Serve: | Enjoy Tikka Masala with rice or naan bread. |
How to Make Butter Chicken
To make butter chicken, start by marinating boneless, skinless chicken thighs in a mixture of yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder for an hour.
Then cook the marinated chicken in a skillet with onion, garlic, ginger, tomato paste, and spices until browned. Add heavy cream and simmer before serving with basmati rice or naan.
Another tip is to blend the onion-tomato-spice base for a restaurant-quality taste. Also, using a good garam masala and Kashmiri chili powder is crucial for flavor, along with marinating the chicken to ensure tenderness and flavor infusion.
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FAQs on Butter Chicken vs Chicken Tikka Masala
What is the difference between Chicken Tikka Masala and Butter Chicken?
Chicken Tikka Masala tends to have more tomato intensity and a thicker consistency, while Butter Chicken is creamier with less tomato intensity and a lighter color
Which dish is spicier, Chicken Tikka Masala, or Butter Chicken?
Chicken Tikka Masala is typically spicier than Butter Chicken
Are Chicken Tikka Masala and Butter Chicken the same thing?
While they share similarities, they differ in their composition; Butter Chicken is cream-based with a sweet taste, while Tikka Masala has a tangy tomato-based sauce
What are the main ingredients in Chicken Tikka Masala?
Common ingredients in Chicken Tikka Masala include chicken, yogurt, cream, onion, tomato paste, garam masala, ginger, garlic, pepper, cumin, and turmeric
Can Chicken Tikka Masala or Butter Chicken be made vegetarian?
Both dishes can be made vegetarian by substituting chicken with vegetables like paneer or tofu and adjusting the cooking method accordingly
Which is healthier, butter chicken or tikka masala?
Butter chicken is considered a healthier option compared to tikka masala, with tikka masala having a higher calorie content per serving.
What is the difference between korma and butter chicken?
Korma and butter chicken differ in their flavor profiles, with korma being a creamy and mildly spiced dish, while butter chicken is richer and creamier due to the addition of butter and cream.
What is the difference between vindaloo and tikka masala?
Vindaloo and tikka masala vary in their spice levels, with vindaloo being typically spicier than tikka masala. Vindaloo is known for its intense heat, while tikka masala offers a milder spice profile.
Final Words
Both butter chicken and chicken tikka masala are incredibly flavorful and satisfying dishes. Whether you prefer the rich, creamy indulgence of butter chicken or the tangy, spice-forward punch of chicken tikka masala, these curries are sure to delight your taste buds and transport you to the vibrant culinary world of India.
