Let’s settle this once and for all. You’ve scanned the menu at an Indian or Pakistani restaurant, and there they are—Butter Chicken vs Chicken Tikka Masala, sitting right next to each other, both sounding equally delicious, both drenched in creamy, tomato-based sauces. You’re hungry. You’re curious. And you’re wondering: are these two actually different… or is this just a menu gimmick?
As someone who has spent way too much time around simmering pots of curry (and proudly so), I can tell you—they’re absolutely not the same. Let’s dive in.
Understanding the difference between Butter Chicken vs Chicken Tikka Masala can enhance your dining experience.
Origins: Same Continent, Different Stories
Though both dishes are North Indian in style, their backstories are quite different.
Butter Chicken, or Murgh Makhani, was born in Delhi sometime in the 1950s. Legend has it that a chef at the iconic Moti Mahal restaurant tossed leftover tandoori chicken into a rich tomato gravy, added cream and butter to balance it out, and a star was born. It’s comfort food in its most elegant form—designed to revive dry leftovers but ended up becoming a classic.
Chicken Tikka Masala, on the other hand, has more of a passport. While the exact origin is still debated, many believe it was created in the UK by South Asian immigrants who adapted traditional tikka to suit British palates. It’s got that Indo-British fusion edge—less butter, more spice, and a thicker sauce built to cling to naan.
Cooking Style: Tandoor First, Gravy Later
Here’s where the differences get saucy—literally.
Butter Chicken
- Chicken is marinated in yogurt, spices, and lemon juice, then cooked in a tandoor or oven.
- The gravy is made from tomatoes, butter, cream, and a hint of sweetness—think cashews or honey depending on the chef.
- It’s smooth, silky, and leans toward the mild and buttery side.
Chicken Tikka Masala
- Chicken tikka is also marinated and cooked in a tandoor.
- But the sauce is more layered: you’ll often find chopped onions, crushed tomatoes, cream, and an aggressive spice blend featuring paprika, cumin, and sometimes even cinnamon.
- It’s bolder, spicier, and thicker in texture.
If Butter Chicken is a soft ballad, Chicken Tikka Masala is a rock anthem.
Taste Test: Subtle vs Spicy
Here’s what your taste buds should expect:
- Butter Chicken is mellow, luxurious, and slightly sweet. The butter and cream balance out the acidity of tomatoes, creating a rich and velvety experience. It’s the kind of dish that makes you close your eyes on the first bite.
- Chicken Tikka Masala is brighter and more assertive. You’ll notice a kick from the chili, and a tanginess that sticks around. The spices speak louder, and the dish feels a little more rustic, less refined—but in the best way.
What About the Sauce Color?
You might think you’re imagining it, but no—there’s often a visual difference too:
- Butter Chicken tends to have a lighter, more orangish sauce because of the butter and cream.
- Chicken Tikka Masala usually shows up with a deeper red tone, thanks to the extra tomatoes, paprika, and sometimes food coloring in restaurant versions.
Which One Should You Order?
This isn’t a right-or-wrong kind of question. It’s more like choosing between jazz and hip-hop—depends on your mood.
- Craving something creamy, soothing, and rich? Go for Butter Chicken.
- Want something spicy, smoky, and bold? Try Chicken Tikka Masala.
At Sana’s Kitchen Hut, we make both dishes with time-tested recipes and high-quality ingredients. We don’t cut corners—we simmer, taste, and balance until everything is just right. And yes, we use real butter in the butter chicken (no margarine shenanigans here).
Final Bite
So, the next time you’re standing in line or scrolling through a delivery app, wondering whether to click “Butter Chicken” or “Chicken Tikka Masala,” remember: they may share a few ingredients, but each tells a different culinary story.
And hey—if you’re still torn, order both. Trust me, you’ll thank yourself later.
