Chicken Korma vs. Chicken Tikka Masala Key Differences
The subtle difference between Chicken Korma vs. Chicken Tikka Masala is more than just a matter of preference. There are several key differences that can make one dish better suited for your taste buds than the other.
When it comes to Indian chicken dishes, there are two main categories: korma and tikka masala. While both dishes are popular in their own right, they have some key differences.
Let’s take a closer look at both dishes and their differences, as well as how to prepare them:
Chicken Korma is a delicious, creamy dish made with chicken and various spices. The chicken is braised in the creamy sauce until it is tender and juicy, and then it is served with steamed Basmati rice or naan bread. Chicken Korma is a popular dish in Indian cuisine, but it can be enjoyed by people of all cultures. The ingredients used in Chicken Korma vary depending on the recipe, but most versions of the dish include chicken, onion, garlic, ginger, tomatoes, cashews, cream, and various spices.
The origins of Chicken Korma are unknown, but the dish has been enjoyed for centuries. It is thought that the dish was originally created by the Mughals, an Islamic dynasty that ruled parts of India and Pakistan from the 16th to the 19th centuries.
However, there are also reports that Chicken Korma was first made in present-day Afghanistan. There are many different recipes for Chicken Korma, but all versions of the dish include chicken, onion, garlic, ginger, tomatoes, cashews, cream, and a variety of spices.
Chicken Tikka Masala is a popular Indian dish made with chicken and spices. The chicken is marinated in yogurt and garam masala spices, and then it is cooked in a tandoor.
The word “tikka” comes from Persian origin and means “bits,” so the dish gets its name from the small pieces of chicken used. The chicken is usually boneless, served as an appetizer or main course.
Chicken Tikka Masala is a very popular dish in India and Pakistan, where it is considered classic comfort food. It is also enjoyed in other countries around the world. The creamy sauce and tender chicken make Chicken Tikka Masala a delicious and satisfying meal.
The key difference between Chicken Korma and Chicken Tikka Masala is the ingredients used in each dish. Chicken Korma is cooked in a yogurt-based sauce, while Chicken Tikka Masala is marinated with yogurt and other spices. This difference in ingredients gives each dish its unique flavor.
Chicken Korma is typically cooked in a creamy sauce, while Chicken Tikka Masala is served with a more spicy and tangy sauce. The chicken in Chicken Korma is also typically braised until it is very tender, while the chicken in Chicken Tikka Masala is usually grilled or roasted.
Another difference between the two dishes is their origins. Chicken Korma is thought to have been created by the Mughals. Chicken Tikka Masala is a more modern dish, and it is thought to have been created by the South Asian community in Great Britain in the late 20th century.
Both dishes are delicious and popular in their own right, but they have some key differences. If you are not sure which dish you would like better, or if you want to try both, here's how to cook each dish:
Chicken Korma is a flavorful dish that can be easily made in your kitchen. Here is a simple recipe for Chicken Korma that you can try:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- 1 pound boneless chicken breasts, cut into cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon ground cardamom
- pinch of cayenne pepper
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ cup chopped cashews
In a large skillet or wok, heat the oil over medium-high heat. Add the onion, garlic, and ginger, and cook for 4 minutes, or until the onion is softened. Add the chicken cubes and cook for 5 minutes, or until they are browned on all sides.
Add the cumin, coriander, turmeric, cardamom, and cayenne pepper to the skillet and stir to combine. Add the chicken broth and cream, and bring to a simmer—cook for 10 minutes, or until the chicken is cooked through.
Add the cashews and cook for 2 minutes, or until heated through. Serve over cooked rice or naan bread.
If you want to try cooking Chicken Tikka Masala at home, here is an easy recipe to follow:
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons plain yogurt
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ cup vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ cup heavy cream
- Fresh cilantro leaves for garnish, optional
In a large bowl, combine the yogurt, garam masala, cumin, smoked paprika, ginger, and cayenne pepper. Add the chicken thighs and stir to coat. Cover and refrigerate for at least 2 hours or overnight.
Heat the oil over medium heat in a large saucepan or Dutch oven. Add the onion and garlic, and cook for 4 minutes, or until the onion is softened. Add the chicken and yogurt mixture to the pan, and bring to a simmer—cook for 10 minutes, or until the chicken is cooked through.
Add the diced tomatoes, tomato paste, sugar, and salt to the pan. Simmer for 15 minutes or until the sauce has thickened. Stir in the cream and garnish with cilantro leaves if desired. Serve over cooked rice or naan bread!
Though both dishes contain chicken and spices, there are key differences between Chicken Korma and Chicken Tikka Masala. Chicken Korma is a creamier dish, while Chicken Tikka Masala is more tomato-based. Additionally, the spices used in each dish create different flavors — with Cardamom, Cloves, and Ginger being some of the main ingredients in Chicken Korma. Finally, Chicken Tikka Masala is generally considered spicier than its counterpart. Which of these Indian dishes do you prefer?