Difference Between Tandoori Chicken, Chicken Tikka, Chicken Tikka Marsala and Butter Chicken

The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.

The main difference between tandoori and tikka dishes is the fact that tikka is made from small pieces of proteins, speared by a skewer. Tandoori generally means that a big piece of protein, such as chicken with the bone left in, is lowered into the oven. The marinade and the cooking method remains the same.

You can use leftover tandoori chicken, cut off the bone, or chicken tikka to make chicken tikka masala, which is just tandoori chicken or chicken tikka in a tomato-cream sauce with added spices. This dish is usually served with rice or naan bread.

Another dish often made from tandoori chicken is Butter Chicken. Some claim that butter chicken is better if made with tandoori chicken. While butter chicken and chicken tikka masala are similar, one difference between them is that butter chicken can be made with the chicken bones left in. In contrast, chicken tikka masala is typically boneless.

While the two dishes might look the same, their differences become apparent when you taste them. Their flavor profiles result from the ingredients used to make them. Butter chicken has a mildly sweet flavor resulting from the butter-base and the cream used in the dish, which cuts the intensity of the curry spices used in its making. Chicken tikka masala, on the other hand, has more of a kick to it. The different spices in the masala all complement each other to release their full spectrum of flavors.