Butter Chicken vs. Chicken Tikka Masala – What’s the Difference?
“Rich bowls of Butter Chicken in creamy tomato sauce with naan bread, rice, spices and fresh coriander – served at Zahida Copenhagen.”
At Zahida in central Copenhagen, we proudly serve Butter Chicken. We don’t offer Chicken Tikka Masala, but guests often ask how they compare—here’s a quick, honest guide.
Origins
Butter Chicken (Murgh Makhani) originated in Delhi in the 1950s, where grilled tandoori chicken was gently simmered in a tomato, butter, and cream sauce.
Chicken Tikka Masala is widely associated with the UK (1960s–70s): grilled chicken tikka folded into a spiced, creamy tomato sauce that became a British curry-house classic.
Flavour & Texture
Butter Chicken
Flavour: Buttery, creamy, slightly sweet; notes of garam masala and fenugreek
Texture: Silky, velvety, rich
Spice level: Mild (crowd-pleasing)
Chicken Tikka Masala
Flavour: Tangier, spicier; bolder cumin, coriander, paprika
Texture: Thicker, chunkier, more robust
Spice level: Medium (usually hotter than Butter Chicken)
Why We Serve Butter Chicken at Zahida
Our menu focuses on modern Indian-Pakistani flavours with a Nordic sensibility. We prepare our Butter Chicken with halal chicken and a balanced tomato-butter-cream sauce—rich without being heavy, perfect with naan or rice and ideal for sharing.
Note: We don’t serve Chicken Tikka Masala. If you’re craving a creamy tomato-based chicken dish in Copenhagen, our Butter Chicken is the one to try.
Ready to taste the difference? Explore the Zahida menu or book your table today.
