Jake Harper
Chicken tikka masala and butter chicken are two similar yet distinct dishes. Chicken tikka masala is a classic Indian/British dish with tender chunks of grilled chicken in a super aromatic gravy. It is made with chicken marinated in a spicy curry sauce with plain yoghurt and cooked with tomatoes, spices, and more yoghurt. Chicken tikka masala tends to have a more intense tomato flavour and is spicier and less creamy than butter chicken. Butter chicken, on the other hand, is an Indian dish that originated in Delhi, made with small pieces of chicken marinated with spices, ginger, and garlic. It is cooked in a creamy, mildly spiced tomato-based sauce and is characterised by its creamy, sweet, and mild flavour profile. While the two dishes share similarities in their preparation and appearance, they differ in the level of creaminess, spice intensity, and the presence of charred flavours in the chicken.
| Characteristics | Values |
|---|---|
| Chicken | Chicken tikka masala uses boneless chicken chunks, whereas butter chicken uses chicken breast meat. |
| Marinade | Chicken tikka masala is marinated in spiced and herbed yogurt, whereas butter chicken is marinated with spices, ginger, and garlic. |
| Cooking method | Chicken tikka masala is cooked in an oven, whereas butter chicken is cooked in a tandoor. |
| Flavor | Chicken tikka masala has a more intense and complex flavor with a higher tomato intensity and less creaminess. Butter chicken is creamier, sweeter, and less spicy. |
| Color | Chicken tikka masala is reddish, whereas butter chicken is more yellowish. |
| Consistency | Chicken tikka masala has a thicker consistency, whereas butter chicken is runnier. |
| Sauce | Chicken tikka masala uses a creamy tomato gravy and onion sauce, whereas butter chicken uses a creamy blend of tomato sauce and spices. |
| Spices | Chicken tikka masala may use bell peppers and onions in the marinade, whereas butter chicken uses a generous amount of garam masala and dried fenugreek leaves (kasuri methi). |
| Accompaniments | Chicken tikka masala is often served with butter naan, roti, paratha, or basmati rice, whereas butter chicken is served with jeera rice, turmeric rice, or naan. |
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What You'll Learn
Use breast meat instead of thigh meat
Chicken tikka masala and butter chicken are remarkably similar dishes, with only a few differences. One of the main differences is the cut of meat used. While chicken tikka masala typically uses thigh meat, butter chicken uses breast meat.
Using breast meat instead of thigh meat in your chicken tikka masala can be a great way to create a dish that is closer to butter chicken in taste and texture. Chicken breast meat tends to be leaner and more delicate than thigh meat, and it can absorb flavours well when properly marinated.
To ensure that your chicken breast meat is tender and juicy, it is important to marinate it for a sufficient amount of time. A minimum of 3 hours is recommended, but for the best results, it is ideal to marinate the meat for at least 8 hours. This will help the meat absorb the flavours of the marinade and prevent it from drying out during cooking.
When preparing the marinade for your chicken breast, it is crucial to use thick, strained yoghurt or Greek yoghurt instead of regular yoghurt. Regular yoghurt tends to release too much moisture during cooking, causing the meat to become dry and less flavourful. The thick yoghurt will impart tons of flavour to the meat, keeping it succulent and tender.
Additionally, when cooking your chicken breast, it is best to grill, roast, or bake it instead of frying. Grilling, roasting, or baking the meat will help retain moisture and prevent it from drying out. It will also give your dish that characteristic smoky aroma associated with authentic butter chicken.
By following these tips and using breast meat instead of thigh meat in your chicken tikka masala, you can create a dish that more closely resembles butter chicken in both flavour and texture.
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Reduce tomato intensity
Chicken tikka masala is a popular Indian dish with tender chicken in a creamy tomato-based sauce. The key difference between chicken tikka masala and butter chicken is that the former has a more intense tomato flavour. Here are some ways to reduce the tomato intensity of chicken tikka masala:
Use Fresh Tomatoes
The Indian version of chicken tikka masala typically uses fresh tomatoes, which have a lighter and less intense flavour compared to their canned or bottled counterparts. Fresh tomatoes also add a chunky texture to the gravy.
Reduce the Quantity of Tomatoes
Using less tomato paste or puree can help reduce the tomato intensity of the dish. This can be balanced with additional cream or other ingredients to maintain the desired consistency and flavour profile.
Substitute with Other Vegetables
Adding other vegetables, such as bell peppers, can help dilute the tomato concentration in the dish. This not only reduces the tomato intensity but also adds a variety of flavours and textures to the dish.
Adjust the Spices
By adjusting the spices used in the dish, the prominence of the tomato flavour can be altered. Adding extra spices, such as cumin, turmeric, or chilli pepper, can help balance the tomato flavour and create a more complex and well-rounded taste profile.
Simmer and Reduce the Sauce
Simmering the sauce for a longer period can help reduce its liquid content, resulting in a thicker and less watery consistency. This technique also intensifies the flavours, so be mindful of the spices and other ingredients used.
By incorporating these adjustments, the tomato intensity of chicken tikka masala can be reduced, bringing it closer to the flavour profile of butter chicken. It's important to note that butter chicken typically has a creamier and lighter colour, so adjusting the ingredients and cooking techniques can help transform chicken tikka masala into a dish that more closely resembles its butter chicken cousin.
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Increase creaminess
Chicken tikka masala is a popular curried dish made with boneless chicken, ground spices, onions, tomatoes, cream, and herbs. It is similar to butter chicken in terms of preparation and appearance, but butter chicken is generally creamier and less spicy.
To increase the creaminess of chicken tikka masala and make it more like butter chicken, consider the following:
Use a generous amount of cream:
Butter chicken is characterised by its creamy texture and flavour, so increasing the amount of cream in your chicken tikka masala recipe will help to achieve this. Add fresh cream towards the end of cooking to enhance the creaminess of the sauce.
Choose the right type of cream:
Not all creams are equal in terms of richness and thickness. For butter chicken, opt for heavy cream or thickened cream to add a decadent, creamy mouthfeel.
Temper the cream:
To prevent the cream from splitting, it is important to temper it before adding it to the sauce. Take a small amount of the hot gravy or sauce and stir it into the cream. Then, pour this mixture into the sauce, creating a stable emulsion that won't curdle or split.
Include cashew cream:
Cashew cream is a great way to add richness and depth of flavour to your dish. Soak or grind cashews to create a smooth, creamy paste, and add this to your sauce. This technique is especially useful if you want to reduce the amount of dairy cream in your recipe.
Marinate the chicken in yogurt:
Yogurt is a key ingredient in both chicken tikka masala and butter chicken. It helps to tenderise the chicken and adds a subtle tanginess to the dish. By marinating the chicken in yogurt before cooking, you'll not only improve the texture of the meat but also enhance the overall creaminess of the dish.
Adjust the spice level:
Butter chicken is known for its mild, creamy flavour, so reducing the amount of spice in your chicken tikka masala recipe will bring it closer to the flavour profile of butter chicken. Consider decreasing the amount of chilli, cayenne pepper, or other spicy ingredients to create a milder dish.
By incorporating these techniques and ingredients, you can increase the creaminess of chicken tikka masala and create a dish that more closely resembles the rich, indulgent flavour and texture of butter chicken.
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Add more butter
Chicken tikka masala and butter chicken are very similar dishes. Both are curried dishes made with boneless chicken, ground spices, onions, tomatoes, cream, and herbs. The main differences between the two dishes are that chicken tikka masala has a more intense and complex sauce, and the chicken has a char-grilled flavour, which butter chicken lacks. Chicken tikka masala is also spicier and more intensely flavoured than butter chicken, which is creamier and sweeter.
To turn chicken tikka masala into butter chicken, you can follow these steps:
Firstly, when preparing the chicken, avoid giving it a charred flavour. This can be done by avoiding cooking the chicken on a grill or in an oven. Instead, try pan-frying the chicken with butter or ghee on a griddle or tawa. Fry the chicken pieces on medium heat for 2 minutes on each side, and avoid overcooking. You can brown the chicken by increasing the heat to high and roasting until golden or light brown, but be careful not to burn the masala or dry out the chicken.
Secondly, add more butter to your dish. Butter chicken is mostly butter, while chicken tikka masala is mostly cream. You can add an extra tablespoon of butter to your dish for additional flavour.
Thirdly, reduce the amount of tomato in your sauce. Chicken tikka masala is more tomato-heavy, while butter chicken has a lighter colour and a less intense tomato flavour. You can reduce the amount of tomato passata or puree used in your sauce, or dilute it with more water.
Finally, adjust your spices. Butter chicken is a milder dish, so reduce the amount of spice and chilli powder used in your dish. Garam masala is key to a good butter chicken, so be sure to use a high-quality blend and adjust the quantity to your taste. Coriander and cumin powder can also help to balance the flavours of the dish.
By following these steps, you can easily turn chicken tikka masala into butter chicken. Enjoy your delicious creation!
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Reduce spice
Chicken tikka masala is a spicy dish, but you can easily adjust the spice level to make it into a milder butter chicken. Here are some ways to reduce the spice:
Omit or Reduce Cayenne Pepper
Cayenne pepper is a key ingredient that contributes to the spiciness of chicken tikka masala. If you want to reduce the spice level, you can cut down the amount of cayenne pepper used. For a milder dish, decrease the amount by half or even a quarter. Alternatively, you can leave it out entirely if you prefer a very mild curry.
Adjust Garam Masala Quantity
Garam masala is a blend of aromatic spices commonly used in Indian cooking. The quantity of garam masala can be adjusted to suit your taste preferences. If you're using an authentic Indian brand, start with a smaller amount (around 1 to 1.5 teaspoons), and increase as needed. For other brands, you may need a slightly larger quantity (1.5 to 2 teaspoons). Remember, you can always add more if your dish needs more spice.
Substitute Spices with Mild Alternatives
You can substitute some of the spices with milder alternatives. For example, instead of using pure Indian Kashmiri red chilli powder, opt for Byadgi chilli powder or a blend of smoked paprika and cayenne pepper in a 1:1 ratio. Coriander and cumin powder are also milder spices that can help balance the stronger flavours in your dish.
Omit or Reduce Onions
Onions are commonly used in chicken tikka masala and can contribute to its spiciness. Authentic butter chicken does not contain onions, so omitting or reducing the amount of onions in your dish will help reduce the spice level and create a smoother, silkier sauce.
Adjust Curry Powder and Powdered Spices
If you are using curry powder or other powdered spices, you can reduce the amount added to the dish. Start by adding a smaller quantity and taste as you go, gradually increasing the amount until you reach your desired spice level.
By making these adjustments, you can easily transform a spicy chicken tikka masala into a milder, creamier butter chicken. Remember to taste your dish as you cook and adjust the spices to suit your personal preference.
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Frequently asked questions
Chicken tikka masala is made with chicken that has been marinated in a spicy curry sauce with plain yoghurt and cooked with tomatoes, spices, and more yoghurt. It is spicier and more intensely flavoured. Butter chicken, on the other hand, is creamier, sweeter, and milder. It is made with butter instead of oil and is cooked with cream.
Common ingredients include chicken, yoghurt, cream, onion, tomato paste, and garam masala.
The sauce of chicken tikka masala is more intense and complex. It is a creamy tomato gravy with an onion sauce. Butter chicken, on the other hand, is a creamy blend of tomato sauce and spices.
Chicken tikka masala uses boneless chicken thighs. Butter chicken, on the other hand, uses chicken breast.
For chicken tikka masala, it is important to marinate the chicken for at least 3 hours to ensure it is tender. It is recommended to use plain yoghurt for the marinade, as Greek yoghurt may be too thick and low-fat. To cook the chicken, you can grill it in an oven, air fryer, on a griddle, or skillet.
