The Origin Stories: One Is Royal, One Is Accidental
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s when chefs accidentally created a rich gravy by mixing leftover tandoori chicken with butter, tomatoes, and cream. The result was a silky, mellow, royal-style curry that quickly became a global favourite.
Chicken Tikka Masala, on the other hand, is believed to have been created in the UK by Indian chefs who adapted traditional Indian flavours to local tastes. It’s a fusion dish — bold, slightly spicier, and intentionally designed to be flavour-forward.
One guest once explained it perfectly:
“Butter Chicken at Oh Ya! tastes like comfort. Tikka Masala tastes like celebration.”
The Spice Level: Mild Luxury vs Bold Heat
If you prefer mild, creamy, silky flavours, Butter Chicken is your soulmate.
If you prefer something punchier with a little fire and excitement, Chicken Tikka Masala is the one.
Butter Chicken at Oh Ya!
- Smooth, buttery, creamy base
- Minimal heat
- Balanced with tomato sweetness
- Perfect with Garlic Naan
Chicken Tikka Masala at Oh Ya!
- Spicier, smoky, layered flavours
- A touch of tang
- Robust tomato-onion gravy
- Best with Jeera Rice or Plain Naan
A customer sentiment we often hear:
“You taste the spice journey in Tikka Masala, but Butter Chicken feels like a warm hug.”
The Cooking Technique: A Key Difference You Can Taste
Both begin with tandoori chicken — chicken marinated in yoghurt and spices, then cooked in a traditional clay oven. But the magic happens in how the gravy is made.
Butter Chicken Method
At Oh Ya!, our chefs simmer tomatoes, butter, cream, and a blend of soft spices until it becomes a velvety sauce. The tandoori chicken is then added to this luxurious base.
Chicken Tikka Masala Method
The base starts with onions, tomatoes, garlic, ginger, and a bold spice selection. It’s cooked down longer, giving it a richer, deeper, more complex taste.
One of the most common customer-style reviews is:
“Every dish here has its own personality. But these two? They’re masterpieces.”
Texture and Mouthfeel: The Real Experience
Butter Chicken is smooth, creamy, and almost silky — the sauce melts gently into the chicken, creating a comfort-food feel.
Chicken Tikka Masala is thicker, spicier, and more textured — every bite feels lively, bold, and slightly smoky.
If you’re someone who likes rich, mellow flavours, Butter Chicken will always win.
If you love depth, spice, and energy, Chicken Tikka Masala takes the trophy.
Which One Should You Order at Oh Ya!?
Here’s a quick guide to help you choose:
- Choose Butter Chicken if:
✓ You like mild flavours
✓ You love creamy sauces
✓ You prefer naan over rice
✓ You’re trying Indian cuisine for the first time - Choose Chicken Tikka Masala if:
✓ You enjoy a bit of spice
✓ You want something flavour-bold
✓ You appreciate smoky, complex curries
✓ You’re pairing with rice
A common guest reaction you’ll hear echoed often:
“Both are so good that we usually order one of each and end up sharing everything!”
Final Thoughts: Two Legends, Two Personalities — Only at Oh Ya!
At Oh Ya!, we don’t just make curries. We craft flavour experiences. Whether you’re team Butter Chicken or team Chicken Tikka Masala, our chefs ensure the dish is cooked slow, served fresh, and seasoned perfectly for your taste.
So on your next visit to the Mornington Peninsula, bring your cravings — and maybe even bring someone to share both dishes with.