Short answer
Butter chicken is a smooth, mild, buttery tomato curry, while chicken tikka masala is a spicier, more savoury and slightly tangy sauce with onion and stronger spices. Both use grilled chicken, so the difference is mostly in the sauce.
Butter chicken vs chicken tikka masala comes down to the sauce: butter chicken is milder, smoother and sweeter, while chicken tikka masala is spicier, more savoury and a little tangy. Both dishes use grilled, marinated chicken in a tomato and cream gravy, so they look alike, but they taste different once you compare the sauces side by side.
What is the main difference between butter chicken and chicken tikka masala?
The main difference is the sauce: butter chicken has a simple, buttery, mildly sweet tomato base, and chicken tikka masala has a more spiced, onion-and-tomato base with more tang.
Butter chicken, also called murgh makhani, tastes soft and rounded. Chicken tikka masala tastes more layered, because its sauce typically carries more chilli, garlic, cumin, coriander and garam masala. Both are finished with cream, and both are served with naan or rice.
How do butter chicken and chicken tikka masala compare at a glance?
At a glance, butter chicken is the milder, sweeter, silkier dish, and chicken tikka masala is the stronger, tangier, more spiced one. The table below sets out the usual differences, though recipes vary.
| Feature | Butter chicken | Chicken tikka masala |
|---|---|---|
| Other name | Murgh makhani | Tikka masala |
| Usual origin story | Delhi, Punjabi restaurant tradition | Disputed: Britain, Glasgow or Punjab |
| Sauce base | Tomato, butter, cream | Tomato, onion, spices, cream |
| Texture | Very smooth, often strained | Smooth to slightly textured |
| Heat | Mild | Mild to medium |
| Flavour | Sweet, buttery, gentle | Savoury, tangy, spiced |
| Key finishing herb | Kasuri methi | Kasuri methi, cilantro |
| Chicken | Tandoori-style pieces | Tikka pieces |
Where do the two dishes come from?
Butter chicken is most often traced to Delhi, and chicken tikka masala has several competing origin stories, so neither history is settled. Both belong to the North Indian and Punjabi-style restaurant tradition.
For butter chicken, the common account says tandoori chicken was finished in a tomato and butter sauce. For chicken tikka masala, stories point to Indian restaurants in Britain, Glasgow in particular, while others claim a Punjabi source. Since the accounts conflict, treat them as legends. What is safe to say is that both dishes are well known on restaurant menus in India, Britain, Canada and elsewhere.
How does the sauce differ?
Butter chicken sauce is built from tomato, butter and cream and is usually blended and strained, while chicken tikka masala sauce usually starts with onion and adds more spice.
Butter chicken often uses cashews or a little sugar to soften the tomato. Its colour comes from tomato and Kashmiri chilli. Chicken tikka masala sauce often includes browned onion, a bolder spice mix and sometimes bell pepper or extra tomato for sharpness. The result is a sauce with more texture and a more savoury edge.
What about the chicken itself?
In both dishes the chicken is marinated in yogurt and spices and cooked over high heat, usually in a tandoor, so the meat itself tastes very similar.
The tandoor gives a light char. In butter chicken the pieces are often larger and softer, sometimes using thigh meat for juiciness. In chicken tikka masala the pieces are called tikka and the marinade can be a little stronger. If a menu lists Chicken Tikka Tandoori separately, that is the dry grilled form of the chicken before any sauce.
Which dish is spicier?
Chicken tikka masala is usually the spicier of the two, but the heat of either dish depends on the kitchen. Many restaurants cook one sauce and adjust the heat per order.
If you are cautious about spice, butter chicken is the safer pick. If you want more depth and a mild kick, chicken tikka masala suits better. In either case, asking for mild, medium or hot at the time of ordering is normal.
What should you eat with each one?
Both dishes pair with naan, roti and basmati rice, and a cool side balances the richness. The choice of bread matters more than the choice of curry.
- Garlic naan or butter naan for scooping.
- Jeera rice, which is basmati rice with cumin seeds.
- Cucumber raita or onion salad to cool the palate.
- Tandoori roti for a lighter, less oily plate.
Butter chicken goes well with sweet or plain breads, and chicken tikka masala holds up to garlic and onion flavours.
Which other curries are close relatives?
Several Punjabi-style curries share the tomato and cream idea, including chicken lababdar, chicken korma and paneer makhani. They sit near butter chicken and chicken tikka masala on many menus.
- Chicken lababdar: a rich tomato and onion gravy, often with cashew and a little more spice than butter chicken.
- Chicken korma: a milder dish built on yogurt, nuts and onion rather than tomato, so it is paler.
- Makhani paneer: the vegetarian cousin of butter chicken, with paneer instead of chicken.
- Karahi chicken: a drier, tomato-and-pepper dish cooked in a wok-like pot, with no cream.
Knowing these names helps when a menu lists several red or orange curries and gives few details.
Can you tell them apart by looking at them?
Not reliably. Butter chicken is often a smoother, paler orange, and chicken tikka masala can look slightly deeper and more textured, but kitchens differ and colour is a weak clue.
The better test is taste. Butter chicken tastes sweet and buttery first, then mildly spiced. Chicken tikka masala tastes savoury and tangy first, with a longer spice finish. If you are unsure, ask the person at the counter, who can usually say which sauce is milder.
Which one should you order?
Order butter chicken if you want a mild, creamy, comforting dish, and choose chicken tikka masala if you want a more savoury, spiced sauce. Either way, the dishes are close enough that neither is a wrong choice.
A group can order one of each and share, which shows the difference clearly. Ask the restaurant to describe how it makes each sauce, since recipes are not standard.
Are both dishes on the menu at Kang’s Dhaba?
Both Butter Chicken and Chicken Tikka Masala are listed in the non-veg curries section of the MainMenus directory entry for Kang’s Dhaba in Brampton, read on 14 November 2026. Chicken Tikka Tandoori is listed separately under non-veg tandoori.
No prices were found, so none are shown here. See the menu page for the recorded items, and call +1 905-450-9595 to confirm the current menu. The hours and location page notes that sources differ on the closing time. This independent guide takes no orders.
Common questions
Which is spicier, butter chicken or chicken tikka masala?
Chicken tikka masala is usually spicier, because its sauce carries more chilli, onion and spice. Butter chicken is milder and sweeter. Heat still varies by kitchen, so ask for mild, medium or hot.
Are butter chicken and chicken tikka masala the same colour?
They look alike, both orange to red. Butter chicken is often a smoother, paler orange, while chicken tikka masala can look slightly deeper and more textured. Colour alone is not a reliable guide.
Which dish has more cream?
Both use cream. Butter chicken leans on butter and cream for richness, so it tastes softer. Chicken tikka masala uses cream too, but the stronger spices keep the flavour sharper and more savoury.
Can I swap one for the other in a recipe?
Yes, the sauces are similar enough to substitute. Expect butter chicken to taste milder and sweeter, and tikka masala to taste more savoury. Adjust chilli and garam masala to taste.
Which should I order if I like mild food?
Butter chicken is the safer mild choice. Its smooth, buttery sauce has little heat, and it suits children and people who prefer gentle spice. Chicken tikka masala is a good step up if you want more flavour.
Looking for the basics? Kang's Dhaba address and opening hours are on the home page.
This article is general information from an independent guide, not from Kang's Dhaba itself. For the store’s current details see hours and location.