Chicken Tikka Masala vs. Butter Chicken

Ingredients

• 1.5 lb chicken breast (cut into bite-sized pieces)
• 0.5 cup yogurt (for marinade)
• 1 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala (divided)
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 2 tbsp vegetable oil
• 1 onion (finely chopped)
• 15 oz canned tomato sauce (or crushed tomatoes)
• 0.5 cup heavy cream
• 2 tbsp butter (use more for Butter Chicken version)
• fresh cilantro (for garnish)

Steps

1. 1

   In a large bowl, combine the chicken pieces with yogurt, lemon juice, 1 tablespoon of ginger-garlic paste, 1 teaspoon of garam masala, turmeric, cumin, and chili powder. Marinate for at least 20 minutes.

2. 2

   Heat oil in a large skillet or pot over medium-high heat. Add the marinated chicken pieces in batches, cooking until browned on all sides. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, add the chopped onion and sauté until translucent and slightly golden, about 5 minutes.

4. 4

   Stir in the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.

5. 5

   Pour in the tomato sauce and add the remaining 1 teaspoon of garam masala. Simmer for 10 minutes, stirring occasionally.

6. 6

   For Chicken Tikka Masala: Add the cooked chicken back into the tomato sauce and stir in the heavy cream. Simmer for another 5 minutes.

7. 7

   For Butter Chicken: Follow the same steps but increase the butter amount and ensure the sauce is blended until completely smooth before adding the chicken back in for a silkier texture.

8. 8

   Garnish with fresh cilantro and serve hot with naan or basmati rice.

Notes

The primary difference is that Tikka Masala uses a more intense tomato base and spices, while Butter Chicken (Murgh Makhani) relies on a higher fat content from butter and cream for a smoother, milder sauce.

Nutrition per serving

• main
• chicken
• curry
• indian
• dinner
• spicy
• creamy