"Butter Chicken vs Tikka Masala: The Great Indian Debate"

 

"Butter Chicken vs Tikka Masala"

 

Many people all around the world like the popular North Indian dishes butter chicken and tikka masala. While they have certain things in common, they also differ greatly from one another.

 

The taste qualities of the two dishes is where the greatest difference may be found. Compared to tikka masala, butter chicken has a softer, creamier flavour. Additionally, bone-in chicken is often used to make tikka masala as opposed to boneless chicken for butter chicken.

 

Butter Chicken:

A rich and creamy dish, butter chicken, often referred to as murgh makhani, is cooked with boneless chicken that has been marinated in yogurt and spices, grilled or baked, and then stewed in a tomato-based sauce with lots of butter and cream. It is frequently served with naan bread or rice.

 

Chicken Tikka Masala:

On the other hand, tikka masala is a hot and sour meal cooked with grilled or baked chicken that has been marinated in a mixture of herbs, spices, and yogurt. After that, the chicken is cooked in a rich, tomato-based sauce with additional seasonings like cumin, coriander, and garam masala. Additionally, rice or naan bread are frequently served with tikka masala.

 

WHICH IS BEST?

Determining whether butter chicken or tikka masala is the best dish ultimately comes down to personal preference. Both dishes are popular North Indian curries and have their own unique flavor profiles.

 

CHICKEN TIKKA MASALA:

The tasty and delicious Indian dish chicken tikka masala is well-known throughout the world. It includes soft chicken pieces that have been grilled or baked and marinated in a mixture of herbs, spices, and yogurt. After that, the chicken is cooked in a rich, tomato-based sauce with additional seasonings like cumin, coriander, and garam masala. The end result is a dish that is both rich, tangy, and spicy. It will satisfy any appetite for Indian food and is often served with rice or naan bread.

 

CHICKEN TIKKA MASALA RECIPE:

 

Ingredients:

 

·       Boneless chicken (cut into bite-sized pieces) - 500g

·       Plain yogurt - 1 cup

·       Lemon juice - 2 tbsp

·       Vegetable oil - 2 tbsp

·       Onion (finely chopped) - 1

·       Ginger paste - 1 tbsp

·       Garlic paste - 1 tbsp

·       Green chili pepper (finely chopped) - 1

·       Ground cumin - 1 tbsp

·       Ground coriander - 1 tbsp

·       Garam masala - 1 tsp

·       Paprika - 1 tsp

·       Turmeric - 1 tsp

·       Diced tomatoes - 1 can

·       Heavy cream -1 cup

·       Salt to taste

·       Chopped fresh cilantro for garnish

 

Recipe:

 

·       Mix the yogurt, lemon juice, 1 tablespoon of oil, 1 tablespoon each of the ginger and garlic pastes, the green chilli pepper, cumin, coriander, garam masala, paprika, and turmeric in a sizable bowl. Stir to coat the chicken after adding it. For at least 30 minutes or up to 24 hours, cover and chill.

 

·       Set the oven's temperature to 400°F (200°C). Place the marinated chicken on a baking sheet that has been lined with parchment paper. Bake the chicken for 20 to 25 minutes, or until cooked through.

 

·       The remaining 1 tablespoon of oil should be heated to medium-high heat in a big skillet. Cook the chopped onion for about 5 minutes, or until it is transparent and tender.

 

·       Stirring continually, add the remaining 1 tablespoon each of ginger paste and garlic paste to the skillet. Cook for 1 minute.

 

·       Bring the mixture to a simmer before adding the can of diced tomatoes. Cook the sauce, stirring frequently, for 10 to 15 minutes, or until it has slightly thickened and decreased.

 

·       Stir in the heavy cream after adding it. Simmer for a further five minutes, or until the sauce is the right consistency.

 

·       Stir the skillet contents to evenly distribute the sauce over the roasted chicken. Simmer for a further five minutes, or until the chicken is thoroughly heated.

 

·       Add salt to taste and cilantro, chopped, as a garnish. Serve with naan bread or rice. Enjoy the chicken tikka masala you made yourself!

 

BUTTER CHICKEN:

Popular Indian food known as "butter chicken" is adored for its rich, buttery flavour. It is made out of soft chicken chunks that have been marinated in yoghurt with a mixture of ginger, garlic, and cumin spices. After being grilled, baked, or fried, the chicken is cooked in a rich tomato-based sauce that also contains butter, cream, and other spices like garam masala and coriander. The end product is a decadently wonderful dish that is ideal for anyone who enjoys strong flavours. For extra freshness, it is typically topped with fresh cilantro and eaten with rice or naan bread.

BUTTER CHICKEN RECIPE:

 

Ingredients:

 

·       Boneless chicken (cut into bite-sized pieces) - 500g

·       Plain yogurt -1 cup

·       Lemon juice - 2 tbsp

·       Vegetable oil - 2 tbsp

·       Onion (finely chopped) - 1

·       Ginger paste - 1 tbsp

·       Garlic paste - 1 tbsp

·       Green chili pepper (finely chopped) - 1

·       Ground cumin - 1 tsp

·       Ground coriander - 1 tsp

·       Paprika -1 tsp

·       Garam masala - 1 tsp

·       Diced tomatoes - 1 can

·       Heavy cream - 1 cup

·       Unsalted butter - 1/4 cup

·       Salt to taste

·       Chopped fresh cilantro for garnish

 

Recipe:

 

·       Mix the yogurt, lemon juice, 1 tablespoon of oil, 1 tablespoon each of the ginger and garlic pastes, the green chilli pepper, cumin, coriander, paprika, and garam masala in a sizable bowl. Stir to coat the chicken after adding it. For at least 30 minutes or up to 24 hours, cover and chill.

 

·       Set the oven's temperature to 400°F (200°C). Place the marinated chicken on a baking sheet that has been coated with parchment paper. Bake the chicken for 20 to 25 minutes, or until cooked through.

 

·       The remaining 1 tablespoon of oil should be heated to medium-high heat in a big skillet. Cook the chopped onion for about 5 minutes, or until it is transparent and tender.

 

·       Stirring constantly add the remaining 1 tablespoon each of ginger paste and garlic paste to the skillet. Cook for 1 minute.

 

·       Bring the mixture to a simmer before adding the can of diced tomatoes. Cook the sauce, stirring frequently, for 10 to 15 minutes, or until it has slightly thickened and decreased.

 

·       Add salt to taste along with the heavy cream and unsalted butter. After combining everything, simmer the sauce for an additional 5 to 10 minutes, depending on how thick you like your sauce.

 

·       Stir the skillet contents to evenly distribute the sauce over the roasted chicken. Simmer for a further five minutes, or until the chicken is thoroughly heated.

 

·       Serve with rice or naan bread and garnish with chopped cilantro. Enjoy the butter chicken you made at home!

 

CONCLUSION:

In the end, both meals are delicious and worth a try if you like Indian food. Your preference may depend on your particular preferences.