Claire Thompson
Chicken tikka masala and chicken makhani (also known as butter chicken) are two popular Indian dishes with some similarities. Both are made with chicken marinated in yogurt, spices, and lemon juice, then cooked in a tandoor oven or grilled on a stove. However, chicken tikka masala is considered the spicier of the two dishes. It gets its flavour from a blend of spices, including cumin, coriander, paprika, and garam masala, which are simmered with tomatoes, onions, garlic, and ginger to create a thick, tangy sauce. Chicken makhani, on the other hand, has a sweeter, creamier, and milder flavour profile. It is characterised by the use of white butter and kasoori methi, and its sauce is rich, silky, and buttery.
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What You'll Learn
Chicken tikka masala was invented in a restaurant kitchen
Chicken tikka masala is a popular dish in the United Kingdom, consisting of chicken cooked in a tandoor and smothered in a spiced tomato-cream sauce. While its origins are debated, one popular theory is that it was invented in a restaurant kitchen by Pakistani-Scottish chef Ali Ahmed Aslam in Glasgow, Scotland, in the 1970s. Aslam is said to have added a mild tomato-cream sauce to his chicken tikka to please a customer who found the dish too dry. This improvised dish became known as chicken tikka masala.
The customer in question was an off-duty bus driver who dined at Aslam's restaurant on a stormy Glasgow night in 1971. The bus driver was dissatisfied with his chicken curry, finding it too dry, so Aslam added a creamy tomato soup to the dish to moisten it. The bus driver enjoyed this new creation so much that he returned to the restaurant regularly with friends and family to savor Ali's innovative recipe.
According to this account, the invention of chicken tikka masala was a spontaneous act of culinary creativity, born from a chef's desire to satisfy a customer. Aslam's resourcefulness and willingness to experiment transformed a mundane meal into a global sensation. This anecdote underscores the impact that a single culinary creation can have on the culinary landscape, shaping the tastes and preferences of diners worldwide.
While the Glasgow origin story is widely circulated, other theories about the dish's inception exist. Some believe that chicken tikka masala is derived from butter chicken, a popular dish in northern India. Butter chicken is said to have been invented by Kundan Lal, the founder of the famous Moti Mahal restaurant in New Delhi, to address the dryness of tandoori and roasted chicken. Additionally, some food historians argue that chicken tikka masala may have originated in the 1940s in the Punjab regions of India, as a toned-down version of spicier local dishes.
Despite the ongoing debate surrounding its origins, chicken tikka masala has become a beloved dish in the United Kingdom and a staple menu item in the curry houses of London. Its creamy texture, subtle spices, and tender chicken pieces have captivated diners worldwide, making it one of the most well-known Indian dishes outside of India. The dish's versatility and adaptability to regional tastes have likely contributed to its widespread popularity.
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Chicken makhani is also known as butter chicken
The dish originates in Delhi, India, and was developed in the 1950s at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi Hindu refugees from Peshawar. The curry was made by mixing leftover tandoori chicken in a tomato sauce rich in butter (makhan). The English phrase "butter chicken" was first used to describe the dish in 1975 in Manhattan.
Chicken makhani is very similar to chicken tikka masala, and the two dishes are often compared. Both dishes use tomato-based sauces, but chicken tikka masala is spicier and includes onions, whereas chicken makhani does not traditionally include onions and has a smoother, silkier sauce. Chicken tikka masala also tends to be cooked in oil, while chicken makhani, as the name suggests, is cooked with butter.
Chicken makhani can be made as mild or spicy as desired by adjusting the cayenne, and the sauce can be made thicker by adding cornstarch dissolved in water. The chicken is typically marinated overnight in a spiced yogurt marinade, which imparts flavour and helps to keep the meat succulent. The dish is often garnished with cilantro and served with naan or paratha.
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Chicken tikka masala is spicier
Chicken tikka masala is generally considered to be spicier than chicken makhani, or butter chicken. While both dishes are Indian cuisine classics with a creamy texture and similar ingredients, the spices used in chicken tikka masala are more prominent and intense.
Chicken tikka masala is believed to have originated when a Pakistani chef, Aslam, created a sauce made from spices, cream, yogurt, and chicken to accompany a customer's dry tandoori chicken. The dish is now famous worldwide, especially in the Western world, for its tongue-tickling flavors and spiciness.
On the other hand, chicken makhani, also known as butter chicken, was created by Hindu-Punjabi restaurateurs Kundan Lal Gujral, Thakur Dass, and Kundan Lal Jaggi in Delhi in 1948. The key difference in flavor between the two dishes is that chicken makhani derives its taste from butter, while chicken tikka masala relies more heavily on spices. Chicken makhani has a milder flavor and reduced heat from the spices, often incorporating honey or sugar for a slightly sweet taste.
The sauce, or gravy, of chicken makhani is also distinct from that of chicken tikka masala. Chicken makhani's sauce is known for its super silky, buttery, and aromatic qualities, with a creamier consistency due to the use of butter and cream. In contrast, chicken tikka masala's sauce may have a more diverse range of ingredients, including spices, cream, yogurt, and onions, resulting in a spicier and more robust flavor profile.
While the specific spices used in chicken tikka masala may vary depending on the region and the chef's preferences, they typically include a combination of North Indian spices that are roasted, sauteed, ground, or whole. This flexibility in spice combinations and preparations allows for a more diverse range of flavors and spice levels in chicken tikka masala compared to chicken makhani.
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Chicken makhani has a creamier consistency
Chicken makhani, also known as butter chicken, is a creamy and flavoursome Indian dish. It is made with boneless chicken pieces immersed in a rich and creamy sauce, with spices such as turmeric, cumin, coriander, garam masala, and yogurt. The sauce is created by simmering the chicken pieces in butter, oil, cream, and an assortment of spices, resulting in a super silky, buttery, aromatic, and mildly spicy dish.
On the other hand, Chicken Tikka Masala (CTM) is a similar dish that originated from a Pakistani chef, Aslam, who wanted to add moisture to dry tandoori chicken. The key difference between the two dishes is that Chicken Tikka Masala derives its flavour from spices, while Chicken Makhani's flavour comes from the butter used in its preparation. Chicken Tikka Masala is also likely to be spicier than Chicken Makhani due to the use of chilli peppers and other piquant ingredients.
The preparation methods for the chicken in both dishes are quite similar. The chicken is typically marinated in a mixture of spices, yogurt, and sometimes ginger and garlic, before being cooked in a tandoor oven or roasted in a skillet. However, Chicken Makhani's sauce, or gravy, is where the dish's creamier consistency comes from. The gravy is made by heating butter and oil in a saucepan, creating a rich and silky texture that coats the chicken pieces.
Additionally, Chicken Makhani is known for its slightly sweet flavour profile due to the incorporation of honey or sugar. It is often served with rice or naan bread, and the dish is generally milder in spice compared to Chicken Tikka Masala. The creaminess of the sauce in Chicken Makhani is a defining characteristic, setting it apart from other Indian curries and making it a unique and beloved dish in Indian cuisine.
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Chicken makhani is often served with rice
Chicken makhani, also known as butter chicken, is a popular Indian dish. It is made with chicken, spices, tomatoes, and cream, and has a rich, flavorful sauce. The dish is often served with rice, specifically basmati rice, and naan. The rice can be steamed or flavored with turmeric or cumin. Some recipes also recommend serving chicken makhani with rice naan or paratha.
Chicken makhani is similar to chicken tikka masala, another well-known Indian dish. Both dishes feature chicken and a creamy sauce. However, chicken tikka masala is typically spicier and includes onions, while chicken makhani is milder and does not traditionally include onions. Chicken tikka masala is believed to have been invented in Pakistan, while chicken makhani was created in India.
The origins of chicken makhani can be traced back to the founders of the famous Delhi restaurant Moti Mahal in 1948. The dish is made with marinated and grilled chicken, typically tandoori chicken, that is simmered in a creamy tomato gravy or curry. The sauce is super silky, buttery, aromatic, and mildly spicy. The chicken is often smoked, adding to the depth of flavor.
While chicken makhani is typically served with rice and naan, it can also be enjoyed with other types of bread or grains. Some people may prefer to eat it with cumin rice, butter naan, or plain naan. Others may opt for a more indulgent option and choose paratha, a type of fried Indian bread. Ultimately, the choice of side dish depends on personal preference and the desired level of authenticity.
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Frequently asked questions
Chicken Tikka Masala is the spicier dish of the two. Chicken Makhani, or Butter Chicken, is creamy and mild, whereas Chicken Tikka Masala is known for its spicy, tangy sauce.
Chicken Tikka Masala is a popular North Indian dish. It is made with marinated chicken cooked in a tandoor oven or grilled on a stove. The chicken is marinated in a mixture of yogurt, spices, and lemon juice. The sauce is made with tomatoes, onions, garlic, ginger, and spices.
Chicken Makhani, also known as Murgh Makhani or Butter Chicken, is an Indian dish made with marinated and grilled chicken, simmered in a creamy tomato gravy. It is flavoured with butter and kasoori methi (fenugreek).
Chicken Tikka Masala is believed to have originated in the UK, in an Indian restaurant in Glasgow, Scotland, by chef Ali Ahmed Aslam. It was created when a customer complained that their tandoori chicken was too dry and needed a sauce.
Chicken Makhani was created by Hindu-Punjabi restaurateurs Kundan Lal Gujral, Thakur Dass, and Kundan Lal Jaggi, founders of the famous Delhi restaurant Moti Mahal in 1948.
