Butter masala and tikka masala are two beloved Indian curries that often get confused. Both feature a rich, tomato-based gravy with cream and a blend of warm spices, but they differ in their protein preparation and final flavor. Butter masala (murgh makhani) is known for its velvety, mildly sweet sauce and tender chicken pieces, while tikka masala starts with marinated, char-grilled chicken (chicken tikka) that is then simmered in a spiced, tangy tomato gravy. This guide breaks down the differences and gives you a recipe for each, so you can decide which one to make tonight.
Ingredients
For the Chicken Tikka (used in Tikka Masala)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch chunks
- 1/2 cup (120 g) plain yogurt
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) garam masala
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) turmeric
- 1/2 teaspoon (1 g) Kashmiri red chili powder (or 1/4 tsp cayenne)
- 1 teaspoon (6 g) salt
- 1 tablespoon (15 ml) vegetable oil
For the Butter Masala (Chicken Makhani)
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (28 g) unsalted butter
- 1 large yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tablespoon (12 g) grated fresh ginger
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) turmeric
- 1 teaspoon (2 g) garam masala
- 1/2 teaspoon (1 g) Kashmiri red chili powder (or 1/4 tsp cayenne)
- 1 can (15 oz / 425 g) tomato puree
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt to taste
For the Tikka Masala Sauce
- 2 tablespoons (28 g) ghee or unsalted butter
- 1 large yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tablespoon (12 g) grated fresh ginger
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) turmeric
- 1 teaspoon (2 g) garam masala
- 1/2 teaspoon (1 g) Kashmiri red chili powder (or 1/4 tsp cayenne)
- 1 can (15 oz / 425 g) tomato puree
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon (5 g) sugar (optional)
- Salt to taste
Instructions
For the Chicken Tikka (Tikka Masala only)
- In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, salt, and oil. Add chicken chunks and coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange chicken pieces on the rack.
- Bake for 15–20 minutes, until slightly charred at the edges and cooked through. Check with a thermometer: chicken must reach 165°F (74°C) as per USDA FSIS safe minimum. Set aside.
For the Butter Masala
- In a large skillet or Dutch oven, melt butter over medium heat. Add onion and cook until soft and golden, about 8 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 30 seconds.
- Pour in tomato puree and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Add chicken pieces (raw) and simmer for 15–20 minutes, until chicken is cooked through (165°F / 74°C).
- Reduce heat to low, stir in cream and sugar (if using). Simmer gently for 5 minutes. Season with salt.
For the Tikka Masala Sauce
- In a large skillet, heat ghee over medium heat. Add onion and cook until soft and golden, about 8 minutes.
- Add garlic and ginger; cook for 1 minute.
- Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 30 seconds.
- Pour in tomato puree and bring to a simmer. Cook for 10 minutes.
- Reduce heat to low, stir in cream and sugar. Simmer for 5 minutes. Season with salt.
- Add the baked chicken tikka pieces and simmer for 5 minutes, allowing the chicken to absorb the sauce.
Tips
- For a richer butter masala, use whole spices like cardamom pods, cinnamon stick, and cloves, and strain them out before serving.
- If you don’t have Kashmiri chili powder, use 1/2 teaspoon of sweet paprika plus a pinch of cayenne for color and heat.
- Do not skip the marinating time for tikka – it’s essential for flavor and tenderness.
- To make it dairy-free, substitute cream with full-fat coconut milk and use a neutral oil instead of butter/ghee.
Serving Suggestions
Serve both curries with steamed basmati rice or warm naan bread. A side of cucumber raita (yogurt with cucumber and mint) helps cool the palate. Garnish with fresh cilantro and a drizzle of cream.
Variations
- Vegetarian: Replace chicken with paneer (Indian cottage cheese) or tofu for both curries. For tikka paneer, marinate and bake as directed, then add to sauce.
- Spice level: Adjust the chili powder to taste. For a milder version, use only 1/4 teaspoon.
- Butter masala can be made with shrimp or fish, but reduce cooking time to 5–7 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. You can also microwave in 30-second bursts, stirring in between. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the main difference between butter masala and tikka masala? Butter masala uses raw chicken cooked directly in the sauce, while tikka masala uses chicken that is first marinated and char-grilled (tikka) before being added to the sauce. This gives tikka masala a smoky flavor and firmer texture.
Which is spicier? Tikka masala is typically spicier, with a tangy kick from the marinade and often more chili. Butter masala is milder and sweeter, with a creamier texture.
Can I use chicken breast instead of thighs for tikka? Yes, but thighs are more forgiving and stay moist. If using breast, do not overcook; check for doneness at 165°F (74°C).
Is butter masala the same as makhani? Yes, murgh makhani translates to “butter chicken� and is the same dish.
Can I make these curries without cream? Yes, you can substitute with full-fat yogurt (stir in at the end and do not boil) or coconut milk for a dairy-free version.
Why is my sauce grainy? This can happen if the cream curdles due to high heat or if the tomato puree is too acidic. Simmer gently on low heat and add a pinch of sugar to balance.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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