Chicken Korma vs Butter Chicken (The Only Guide You Need)

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I really hope this Chicken Korma vs Butter Chicken guide answers every single question you have. If you enjoy reading it, or have any questions whatsoever, just let me know in the comments below. I love hearing from you ❤.

Chicken korma vs butter chicken… woah, I’m all hungry just typing that down 😍!

I mean, just look at those curries. How delish do they look omg?

Are you confused about the differences between these two incredibly delicious curries?

I completely understand, and I’m here for you!

I’ll help you understand the differences between these two great recipes in a super simple way and help you on your culinary journey, whether you like cooking these dishes, ordering them at your fave Indian restaurant or BOTH 💃🏻!

They’re both absolutely incredible Indian chicken curries that taste so good, I have no words ❤.

They’re rich.

They’re creamy.

They’re both curries.

And they’re absolutely DELICIOUS.

So if they’re rich, creamy curries that happen to be incredibly delicious, what the heck is the difference between them?

Quite a few things actually.

But they’ve got quite some similarities too.

And that’s what I love so much about food. How some recipes can have so many similarities but taste so different because of just a few differences in ingredients and techniques used while cooking them!

You may be like hey what the heck are you talking about but don’t worry,  by the time you’re done reading about the differences and similarities between these two rich creamy curries, you’ll know what I mean.

So if you’ve got a bowl of chicken korma or butter chicken with you (you lucky thing you 😍!), grab some butter garlic naan bread or maybe even a bowl of basmati rice, cozy in and get ready to learn all about that delicious piece of history you’ve got with you right there.

You’re gonna learn so much interesting stuff today, you’ll practically be an expert 💃🏻!

WHAT IS CHICKEN KORMA?

Chicken korma is a super popular curry in the Indian cuisine. It’s one of the most popular Indian dishes out there.

It’s made by cooking succulent pieces of chicken in golden brown caramelized onion paste (that flavor omg!), ginger-garlic paste, yogurt (it’s all in the use of yogurt!), heavy cream and almond paste along with some common Indian spices such as garam masala, turmeric and Kashmiri red chili powder.

The result? A creamy curry so good, you’ll want to have it every single day ❤.

Ah, the flavors from that golden brown caramelized onion paste mixing in with the yogurt, heavy cream, ginger, garlic and incredible Indian spices give us such a delicious curry.

And the chicken cooking in all that goodness results in deliciously tender flavorful chicken… Yum.

You’re going to want to have chicken korma every single day. It’s that good 😍.

Korma is a part of Mughlai cuisine and it can be traced right back to the 16th century. This delicious Indian chicken curry goes back hundreds of years!

And what exactly is Mughlai cuisine? It’s a cuisine that came into existence in the 16th century when the Mughals began ruling India.

The Mughals brought their own cuisine with them and it mixed in with the already existing Indian cuisine, developing into lots of delicious dishes that are popular even today.

Korma back in those days was cooked and developed in the royal kitchens. It was a special dish cooked only for parties and special occasions.

With time, korma continued to develop in different parts of India, Pakistan and Bangladesh. It adapted to the local flavors of wherever it was cooked, resulting in quite a few variations.

But it’s also said that most of the basic ingredients and cooking methods have remained as they were all those hundreds of years ago. So when you’re having korma today, it’s a literal dish fit for royals 😉.

Today with a few minor variations in ingredients, a variety of spices and cooking methods, there are a quite a few different types of korma such as Shahi Korma, Hyderabadi Korma, Lucknowi Korma, Awadhi Korma, Kashmiri Korma, Mughlai Korma, Navratan Korma, South Indian Kurma (with the primary difference- using coconut milk instead of yogurt), Ceylonese Korma, Chicken Rezala and many more.

In India, chicken korma differs from one region to another and families have their own versions of it too.

You’ll see it being made with different nuts or a combination of nuts (such as almonds, cashew nuts, peanuts), extra cilantro, poppy seeds, coconut along with or instead of nuts, coconut milk, addition of potato and other veggies, different meats… etc.

With so many variations out there, you may have a question.

What even makes a curry a korma?

Well, it’s all in the name! The word “korma” comes from the Urdu word, qormā, which means “braise”.

This dish is named after the cooking method used because the meat in korma is braised in yogurt. Yum 😍!

And that’s what makes a curry a korma. A dish can usually be called a korma when it’s cooked by braising meat in yogurt (it’s all in the use of yogurt!), adding in golden brown onion paste, nuts and a different combination of spices.

Because of this, this delicious traditional Indian curry dish has quite a few interesting variations today.

Also, korma has been in India for more than 300 years now.

⭐ INTERESTING FACT ⭐

It’s said that white korma was served to Emperor Shah Jahan when the construction of
the Taj Mahal was completed. White korma was served to match the white marble
of the Taj Mahal 🤍. Oooooh 🤩!

This dish has traveled all over the country which has resulted in loads of variations as I’ve mentioned already! Let’s understand a few of them very briefly…

Some kormas are made with seeds such as poppy seeds instead of nut paste while other some kormas use different nuts such as cashew nuts.

The South Indian kurma is made with coconut milk instead of heavy cream.

Some kormas are made using different meat such as lamb, beef, mutton even seafood such as fish or prawns.

There is white korma as well with a delicate flavor and rose water.

Then there is shahi korma which translates to “royal korma” which tends to be creamier with cottage cheese also added in sometimes.

There is navratan korma as well which means “9-jewelled/gem curry”. This korma is made with vegetables, dried fruit and nuts, hence the name.

Chicken rezala from Bengal is another dish that is a variation of korma. There is Bhopali rezala too that uses extra cilantro.

Some kormas are thin and watery while others are thick and chunky.

Ingredients added to a korma differ from one region to the other because of the local ingredients available there.

It’s amazing to see how much Indian food changes when you have it in different regions of India.

How delicious is Indian food, right 😍? To make a super delicious and quick version of chicken korma (that’s been in my family for years!), check out my Rich & Aromatic Indian Chicken Korma Curry Cooked in Yogurt recipe.

WHAT IS BUTTER CHICKEN?

Butter chicken, also known as Murgh Makhani or Chicken Makhani, is one of the most popular curries (and dishes) in the whole world and for good reason. It’s literally in almost every single Indian restaurant menu!

I’ve also read somewhere that it’s one of the most searched Indian dishes out there.

And there’s no surprise why too! If you ask anyone about Indian cuisine today, the first dish they’ll probably tell you they know is butter chicken.

It’s perhaps the most well-known Indian curry out there!

If you haven’t heard of butter chicken or murgh makhani and are wondering what the heck is this curry and why is it so popular…

Imagine juicy succulent cubes of chicken marinated in a mouthwatering garlicky heavy cream and yogurt tandoori chicken marinade… cooked in some rich butter and then tossed in a gorgeous silky smooth buttery nutty tomato onion sauce flavored with Indian spices…

All those amazing flavors of the tandoori chicken blend in with the buttery tomato sauce and the chicken absorbs all that buttery tomatoey deliciousness too, giving us a curry that’s out of this world!

How good does that sound huh? The flavors are… incredible. This one of the best Indian dishes ever and you just need to try it!

⭐ INTERESTING FACT ⭐

Butter chicken is usually strained to get that creamy silky velvety smooth texture. So the next time you’re like Hey, how’s this butter chicken so smooth? Now you know 😉!

There are so many stories around the origins of butter chicken/murgh makhani and how it came into existence.

So let’s talk about the invention of THE butter chicken 🤩.

One of the most popular stories is that around the late 1940s (the exact year varies but this is the most common time mentioned), in a restaurant called Moti Mahal in Delhi, India, the owner Kundan Lal Gujral noticed there was lots of tandoori chicken being left unsold every day.

He didn’t know what to do with all that leftover tandoori chicken. Heating it again would make it dry and tasteless so he couldn’t do that.

So the chef went ahead and made a creamy rich sauce with tomatoes, onions, heavy cream, a variety of spices and oodles of butter.

He then added the leftover tandoori chicken to that creamy buttery sauce and created one of the most incredible curries in the whole world- butter chicken!

It’s so much fun reading about how some recipes came into existence. It helps you understand the recipe better and respect it so much too!

There are quite a few variations and different types of butter chicken/murgh makhani curries in India with pretty different ingredients and cooking methods.

There’s a butter chicken curry that’s made without any tomatoes or tomato paste at all and is sweet and creamy while there is another pretty famous butter chicken called Aslam’s Butter Chicken in Delhi where hot melted butter is poured over delicious cooked chicken.

Another close curry that people sometimes confuse with butter chicken is chicken tikka masala.

Chicken tikka masala is another delicious dish belonging to the Indian cuisine.

And chicken tikka masala and butter chicken aren’t the same thing and many mistake them to be.

Chicken tikka masala doesn’t use much butter and in some recipes, butter isn’t added at all.

Also, chicken tikka masala is not on the sweeter side and no sweetener is added to it.

Because of this, chicken tikka masala is also usually slightly spicier than butter chicken. Chicken tikka is also not as creamy as butter chicken and is also more spice forward.

So yes, chicken tikka masala and butter chicken are not the same thing.

A close vegetarian version of butter chicken can also be said to be paneer butter masala. A deliciously creamy dish made with cottage cheese.

The classic orangey red butter chicken/murgh makhani is cooked in a few different ways as well, depending on where in India you’re having it.

Some butter chicken curries have a chunky sauce, some tend to be on the spicy side with no hint of sweetness at all, some use bone-in meat, some don’t cook the chicken beforehand and let it cook in the curry itself, some use tomato paste instead of fresh tomatoes…

If you want some absolutely delicious butter chicken/murgh makhani that’s pretty easy to cook, and is authentic too with the whole pre-cooked chicken and silky smooth buttery tomatoey sauce, go ahead and check out my Dreamy Creamy One Pot Mouthwatering Butter Chicken Curry recipe, you can get all those delicious flavors without a tandoor ❤.

You can also check out my Butteriest Scrumptious Butter Chicken Biryani
Recipe for a delicious twist on this butter chicken, it’s so good, you just need to try it!

CHICKEN KORMA VS BUTTER CHICKEN: DIFFERENCES BETWEEN THE TWO

Woah looks like we’ve got some friendly competition here!

Hey there! Now that we know the basics about chicken korma and butter chicken/murgh makhani, let’s delve a little deeper into their key differences.

I really wanted to discuss the differences between chicken korma and butter chicken because I’ve been asked this question so many times by my friends who aren’t Indian.

There are so many misconceptions out there with some people thinking both these curry dishes are the same thing too.

And when I went ahead and did some research to see what comes up and what’s out there, I saw quite a bit of contradiction and misinformation out there. I saw very little correct information.

It can get confusing sometimes with Indian food! I completely understand because Indian cuisine is so diverse and as you travel through different regions in India, you’ll find different variations of the same dish.

I mean, I’ve literally had so many versions of the same Indian dish in different Indian restaurants.

Heck, I’ve had some delicious Indian food at my friends homes too that tasted very different from my own versions of those curries, recipes that have been passed down generations in all our families.

The korma Zee’s family cooks also tastes so different from the one my family makes. It’s amazing!

So yep, it’s understandable for confusion to exist out there.

That’s why I’m trying to make the differences and similarities as easy to understand as possible for anyone who’s confused or intrigued by Indian food and wants to learn more.

There’s not just a single main difference between these two dishes. Instead there are quite a few key differences.

I hope this helps you understand these curries better 💖.

Let’s delve into the key differences between these delicious curries that also happen to be some of the most popular Indian dishes in the whole world.

1^st DIFFERENCE- ORIGIN & HISTORY

• Korma belongs to the Mughlai cuisine, a cuisine that came into existence in the 16^th century when the Mughals began ruling India. It’s a pretty ancient dish which is so fascinating. Korma comes from the word qormā, the Urdu word that means “braise”. This dish is named after how it’s cooked- by braising the meat in yogurt. This creamy curry has such a rich history… it’s incredible. It can be traced back to the 16^th century which makes it more than 300 years old! One of the most popular theories around the origin of korma is that it was adapted from the Persian dish, Khoresh when the Mughals started ruling India. Korma was developed in the royal kitchens over the years, changing with the local ingredients available and was served to royalty all those years ago… A rich dish fit for royals. With every bite of korma you eat, remember you’re eating a slice of history. A time long gone, leaving its flavors in a curry as delicious as this one ❤.
• Butter chicken is a pretty recent dish if you compare it to korma. It’s a modern dish. There are so many stories surrounding the origin of butter chicken too but we’ll talk about the most popular one out there. Butter chicken originated in Northern India. Around the late 1940s (the exact year is tough to find, but this is the most common time period mentioned out there), Kundan Lal Gujral, the owner of a restaurant called Moti Mahal in Delhi, India, noticed quite a lot of tandoori chicken was being left unsold every day. He didn’t know what to do with it. He didn’t want to throw all that chicken away nor did heating it again make much sense because that would make the chicken dry and tasteless. So the chef had an idea. He made a creamy sauce using tomatoes, heavy cream, spices and…. you guessed it, butter! He added that leftover tandoori chicken to the buttery tomatoey sauce he made and butter chicken was born!

2^nd DIFFERENCE- MEAT USED

• The most common meat used when making korma today is chicken but mutton, lamb and beef are used quite a lot too. There are so many variations today and you can see korma being made with fish and prawns as well. You can also see korma being made with paneer or maybe only vegetables (yum, vegetable korma!).
• Butter chicken is always made with… chicken! But never fear, a sort of vegetarian version can be some delicious paneer butter masala and for a vegan version, you can use tofu or maybe even some potatoes or your favorite veggie!

3^rd DIFFERENCE- METHOD OF COOKING THE CHICKEN

This is one of the main differences between these two delicious curries.

• In korma, the chicken is not cooked beforehand. The chicken is slowly cooked in the delicious lightly spiced caramelized onion yogurt sauce, resulting in chicken that’s succulent, juicy and sooo flavorful.
• In butter chicken, already cooked tandoori chicken is used. This is marinated chicken that has been cooked in a tandoor. In modern kitchens today since not everyone owns a tandoor, the marinated chicken is baked, grilled or pan-fried before adding it into the butter chicken sauce.

4^th DIFFERENCE- BASE OF THE CURRY & BASIC INGREDIENTS USED

This is another main difference between these two curries. The base of the curry influences literally everything about it, its flavor, texture and appearance.

• Korma is a yogurt-based curry mixed with caramelized onion paste, ground nuts and heavy cream. Tomatoes, tomato paste or tomato puree is not added to korma, ever. The use of tomatoes in korma is not authentic. Various other ingredients are used when making korma too such as ginger-garlic paste, heavy cream, a little red chili powder, turmeric, some garam masala powder, salt, black pepper, lemon juice, a few green chili peppers, fresh cilantro and mint leaves.
• Butter chicken is a tomato-based curry mixed in with butter, cashew nuts and heavy cream. The use of tomatoes is important here but if you don’t have fresh tomatoes, I’ve seen people using tomato paste, tomato sauce or tomato puree as well. Various other ingredients are used when making butter chicken such as onion, ginger, garlic, some Kashmiri red chili powder, salt, black pepper, cloves, cinnamon sticks, bay leaves, green or black cardamoms, ground coriander, sugar, dried fenugreek leaves and fresh cilantro. Cumin seeds are added as well sometimes.

5^th DIFFERENCE- DAIRY USED

Both these curries are dairy-based dishes and they use dairy for a deliciously creamy texture and rich flavor. The dairy used in both of them differs though which one main difference being- korma doesn’t use any butter.

• Yogurt and heavy cream are used in korma, giving us a curry that is rich, creamy and super flavorful.
• A creamy spice marinade with heavy cream and Greek yogurt is used to marinate the chicken for a flavorful tender bite. Butter and heavy cream are used to make the butter chicken sauce, giving us a sauce that’s rich and oh so buttery!

6^th DIFFERENCE- SPICES USED

A variety of spices are used when making chicken korma and butter chicken. Let’s see what they are.

• Not too many spices are added to korma. The spices used when making korma are Kashmiri red chili powder, ground turmeric and garam masala powder.
• Butter chicken on the other hand uses more spices than korma does. In butter chicken, we use Kashmiri red chili powder, ground coriander and whole spices such as cloves, cinnamon sticks, bay leaves and green or black cardamoms. Cumin seeds are added too sometimes.

7^th DIFFERENCE- SWEETENER ADDED

• No sweeteners are added to korma. Korma isn’t supposed to be sweet. I’ve heard of korma being sweet and sugar being added to it in a few restaurants in the United Kingdom and that was surprising to hear. The sweetness (if you can call it that), may come from the caramelized onion paste but it’s still not enough to make korma sweet. Some Indian restaurants may also garnish korma with raisins so maybe that can make korma a little sweet too? But on its own, korma in almost all regions in India is not sweet.
• Butter chicken usually has a hint of sweetness to it. Sugar or honey are mostly added to this tomato-based sauce to soothe the tart acidity from the tomatoes and balance all the spices, bringing those flavors together.

8^th DIFFERENCE- LEVEL OF HEAT

• Korma is not a spicy curry and it is relatively low heat. Just a little Kashmiri red chili powder black pepper and a few deseeded green chili peppers are added to it to add to the flavor. Korma is a delicious mild curry, perfect for beginners who are trying out Indian food and Indian cuisine as a whole.
• Butter chicken is not a very spicy curry either, it has very little heat to it, it’s pretty low heat as well. Some Kashmiri red chili powder is added to add to the color and add a hint of flavor without making the curry too spicy. No chili peppers are usually added. A little black pepper is added for flavor. This delicious Northern Indian curry is a perfect dish for beginners to Indian food and Indian cuisine as well, with a very mild spice to it.

Both these curries are mildly spiced unlike rogan josh or a spicy chicken tikka masala (which is usually medium heat), with korma usually having lesser spice than butter chicken.

Keep in mind though that these dishes will vary from one restaurant/recipe to another and you may come across a chicken korma or butter chicken that may be pretty spicy.

Always make sure you ask how spicy a dish is before ordering it at a restaurant so you’re not attacked by the spice, cause that just sucks 🔥.

9^th DIFFERENCE- TEXTURE & COLOR

When you see chicken korma and butter chicken, you’ll almost instantly know which one is which. This is one of the main differences between them and is an easy way to identify these curries. But here are a few points to remember to make things easier.

• Korma is not a smooth curry. It is usually grainy thanks to the nut paste (such as almonds, sometimes even coconut) or seed paste (such as poppy seeds…), browned onion paste and yogurt BUT it’s rich, creamy and absolutely delicious. The color of korma can vary but it’s usually golden yellow, light yellow, dark yellow, orangy yellow, brownish yellow or just plain yellow. Go ahead and check my Rich & Aromatic Indian Chicken Korma Curry Cooked in Yogurt recipe to know how it looks. When it comes to how thick or thin korma is, this varies from one recipe to the other too. Some kormas are super thin curries while others are pretty thick. When you’re making korma, how thin or thick you want it depends on your preference. I prefer something in between. Korma is not a dry dish.
• Butter chicken is a silky smooth curry thanks to the butter chicken sauce being blended and strained before adding the chicken to it. It’s a creamy soft curry that’s an absolute pleasure to eat. The color of butter chicken varies from orange, orangey red to even a beautiful red thanks to the tomatoes (tomato paste is used too sometimes) and Kashmiri red chili powder. Go ahead and make my Dreamy Creamy One Pot Mouthwatering Butter Chicken Curry to see how it looks for yourself! Coming to how thick or thin butter chicken is, it’s right in between. Butter chicken is not too thick, nor too thin. Butter chicken is not a dry dish.

10^th DIFFERENCE- ADDITIONS

• Different regions in India add different ingredients to their korma. Cubes of cottage cheese are sometimes added to make a shahi (royal) korma. Some regions in India add extra cilantro to their korma too. Potatoes are added in the korma recipe that’s been in my family for years. Different veggies are added too sometimes.
• No extra ingredients are usually added to butter chicken.

11^th DIFFERENCE- TASTE & FLAVOR

• Chicken korma is delicious. It’s gentle with lots of background flavors. There are some deep rich flavors from the caramelized onions along with creaminess from the yogurt and heavy cream. The garam masala, Kashmiri red chili powder and ground turmeric add a hint of spice that’s absolutely incredible. The nut paste adds to the creaminess and lends a unique rich flavor to the curry too. Chicken korma is also slightly tangy thanks to the sour yogurt and lemon juice added towards the end. The lemon juice adds a delish tartness to this classic Indian dish which is sooo good. Thanks to the boned chicken being cooked in the curry itself, chicken korma absorbs all those delicious chickeny flavors and because the chicken is cooked in the yogurt, caramelized onion paste, heavy cream, spices and nut paste, it’s juicy, succulent and SO flavorful. This is a delicious mild curry that everyone just needs to try… A gentle royal dish. So good!
• If chicken korma is a shy introvert, butter chicken is a loud extrovert 💃🏻! Butter chicken tastes… amazing. The first thing that hits is its texture, so silky smooth and soft. Butter chicken sauce has the most delicious creamy buttery taste (thanks to all that heavy cream, cashew nuts and butter) along with a slight tang from the tomatoes with a touch of sweetness from sugar or honey. The whole spices such as cloves, cinnamon stick, bay leaves, green or black cardamoms as well as Kashmiri red chili powder lend a delicious warm flavor too. Coming to the chicken, it brings everything together in the most delicious way. That already cooked tandoori chicken is full of deliciousness. It absorbs all the flavors of the butter chicken sauce and lends its own flavors to the butter chicken sauce too, giving you a dish that’s absolutely irresistible.

12^th DIFFERENCE- EASE OF COOKING

Both these Indian curries are pretty easy to make.

If you ask me though, chicken korma is easier to make than butter chicken.

That’s because chicken korma is all cooked in just one pot.

There’s quite some mixing and sautéeing as well as waiting involved (the cooking time can be a little long depending on the recipe) but the recipe is pretty straightforward and the cooking process is direct, without needing to cook anything separately.

You don’t need to marinate the chicken in korma or cook it separately either. It cooks in all those delicious spices giving us a chicken that’s succulent, juicy and super flavorful and a curry that tastes… incredible.

Coming to butter chicken, the chicken pieces first need to be marinated in some delicious tandoori spices and then cooked separately in a tandoor. Not many of us have a tandoor at home so we can grill, bake or pan-fry our marinated chicken too.

You can speed up the process by buying tandoori chicken from a restaurant but then we come to the curry.

You first need to cook the onions and cashews just a bit then add in the tomatoes (or tomato paste or tomato sauce like some add out there), whole spices, ginger, garlic, butter and other ingredients, bring everything to a boil and cook it for a while until the tomatoes and onions are soft and mushy.

You then need to blend that mixture once it’s cooled down and then strain it before adding it back to the pan.

Then you need to add the chicken pieces in, cook everything a little more before finishing it all up with some heavy cream, sugar and more butter.

So yes, butter chicken isn’t tough to cook, it just takes more time and has more processes involved when compared to chicken korma. It’s an absolutely delicious dish of course and all that work is worth it.

Because of this though, I personally feel chicken korma is the easier dish to make, even though it has a longer cooking time.

And of course all this depends on the recipe you’re following.

Now that you know the differences between chicken korma and butter chicken, wondering which one to make tonight?
This section below may help you make your decision choosing the right curry for you ❤.

CHICKEN KORMA VS BUTTER CHICKEN: SIMILARITIES BETWEEN THE TWO

So now that we’ve understood some of the key differences between chicken korma and butter chicken, let’s go ahead and see what makes them similar.

Both these delicious Indian curries have more similarities than you would’ve thought.

For a start, they both taste absolutely incredible 😉.

But their similarities don’t end there so here we go!

1. Both chicken korma and butter chicken are curries and they’re super popular in India and around the world as well. They’re literally some of the most popular Indian dishes out there. These popular dishes are probably in every single Indian restaurant menu!
2. Chicken korma and butter chicken are both Indian curries. Chicken korma is a part of Mughlai cuisine and it developed as the Mughals ruled India while butter chicken originated in Northern India.
3. Both these Indian curries are made with chicken. While korma is made using lamb, beef, mutton, seafood as well as cottage cheese or veggies, chicken is pretty commonly used as well. Butter chicken on the other hand is made only with chicken.
4. Today, it’s pretty common to see chicken korma and butter chicken using boneless chicken pieces but the actual traditional authentic way to cook both these Indian dishes is using bone-in chicken. Korma literally uses bone-in chicken to get all those delicious flavors into that rich creamy curry. In butter chicken too, tandoori chicken was originally used all those years ago when the curry was created, which is made using bone-in chicken.
5. Both chicken korma and butter chicken have vegetarian varitations too. Korma can be made vegetarian by making Navratan Korma, a delicious dish made using vegetables, dried fruit and aromatic spices. Cottage cheese can also be used when making korma for a vegetarian version, such as Shahi Korma. To make a vegetarian version of butter chicken, paneer butter masala can be made using cottage cheese. You can use potatoes too!
6. Both chicken korma and butter chicken are commonly served with basmati rice or naan (also commonly known as naan bread). These are absolutely delicious sides to serve these curries with and go so well with Indian food❤.
7. Both these Indian dishes almost always have nuts added to them. Almond paste is usually added to korma. Sometimes cashew nut paste, poppy seeds or shredded coconut may be added as well. Cashew nuts are most commonly added to butter chicken.
8. Both chicken korma and butter chicken are not very spice forward curries and don’t have too much masala added to them such as maybe a vindaloo, rogan josh or perhaps sometimes even a spicy chicken tikka masala would be. They do have some delicious aromatic spices added to them (such as the use of garam masala, Kashmiri red chili powder and some other spices) but they’re added in a way where they don’t dominate the dish. These are absolutely delicious creamy rich delicately spiced curries that’ll make your taste buds super happy.
9. Both these popular dishes use dairy. These are dairy-based dishes. Chicken korma uses yogurt and heavy cream while butter chicken uses butter and heavy cream. All that dairy makes these dishes creamy, rich and sooo delish 😍.
10. Chicken korma and butter chicken are pretty mild curries and neither of them are supposed to be spicy. Of course, different Indian restaurants out there may serve their chicken korma or butter chicken with some extra spice added in but when it comes to the authentic opinion, these classic Indian dishes aren’t supposed to be spicy like a rogan josh or spicy chicken tikka masala (which is usually medium heat in its spiciness). They’re supposed to be creamy and lush which makes them perfect for beginners to Indian food!
11. Both chicken korma and butter chicken use some common ingredients such as chicken, onion, ginger, garlic, Kashmiri red chili powder, heavy cream and garam masala powder. The amount of these common ingredients and the way they are used differs in both these Indian curries. Also, while chicken korma makes use of garam masala in its powdered form, butter chicken uses garam masala in the form of whole spices. Chicken korma may use whole garam masala spices too sometimes and butter chicken may use it in its powdered form as well, it all depends on the recipe.
12. Both chicken korma and butter chicken have the most incredible deliciously creamy sauces. Thanks to all that yogurt, almond paste and heavy cream in korma and butter, cashew nut paste and heavy cream in butter chicken, both these curries have the most delicious creaminess ever. Their textures differ of course with korma being grainy and butter chicken being silky but they both share the fact that they have the richest creamiest sauces ever 🤩.
13. And of course, both these curries are absolutely delicious rich curries using some of the best ingredients ever. So flavorful, creamy and with flavors that are out of this world… this is one of the biggest similarities these two Indian curries share.

Hey you, I really hope this is a helpful read and it answers all your questions!

Do you preferchicken korma or butter chicken? Or wait a minute, does your heart belong to anotherdish from the Indian cuisine 😱😍? Let me know in the comments below! I would love to hear about it 💖.

What does chicken korma taste like?

Chicken korma tastes absolutely delicious, it’s such a great recipe.

It is a rich, mildly spiced creamy curry.

Chicken korma isn’t spicy or filled with lots of different Indian spices like many other popular Indian recipes. With korma, the beauty and depth of flavor lies in its simplicity.

There are so just many background flavors.

You have the characteristic deep rich slightly sweet flavor from the fried onions paste.

You then have the tart from the sour yogurt and lush creaminess from the heavy cream.

There’s that delish nuttiness from the almond paste as well along with a gentle delicate spice from the spices used such as garam masala powder and Kashmiri red chili powder.

The curry is also slightly tangy thanks to the sour yogurt and some lemon juice squeezed in towards the end.

Also, because the chicken is cooked right in the korma sauce, the korma sauce holds those incredible chickeny flavors, bringing everything together in the most amazing way possible.

And of course, the chicken itself is succulent, juicy and super flavorful thanks to it being cooked in all that yogurt, heavy cream and dark caramelized onions paste spice mixture. You may have noticed I’m trying so hard to explain to you just how INCREDIBLE korma tastes.

You can go ahead and make it too so you know what I’m talking about by following my Rich & Aromatic Indian Chicken Korma Curry Cooked in Yogurt recipe ❤.

What does butter chicken taste like?

Ah, this curry with its characteristic tomato-based sauce is loved by so many around the world.

Butter chicken also known as murgh makhani as well as chicken makhani, tastes so good. It’s a delicious silky smooth creamy chicken curry. Such a great recipe ❤.

I mean you literally have to taste it to know why I’m saying it’s silky smooth. The butter chicken sauce is strained giving it the smoothest texture ever.

But coming to its taste…

Butter chicken has a rich buttery taste to it thanks to the butter, with the slightest tang from the tomatoes, a touch of sweet taste from the sugar and lush creaminess from the heavy cream, cashew nuts and butter.

A gentle mild spice accompanies all these flavors thanks to the whole spices added in as well.

Now add to that all the delicious flavors from the tandoori chicken, marinated and cooked to perfection in a creamy heavy cream and yogurt spice marinade, cooked until it’s deliciously browned.

Imagine that incredible chicken added to that rich creamy sauce.

The flavors from the chicken are absorbed by the butter chicken sauce and the chicken absorbs all those delicious butter chicken sauce flavors too resulting in a curry that’s… irrestible and so filled with flavor, it’s insane!

You can’t describe butter chicken as having just one particular flavor.

Butter chicken is an experience, a journey over loads of flavors that all come together to give us a curry that tastes… well, beautiful ✨.

It’s amazing how all those flavors come together to create a curry as gorgeous as this one.

To know what the hype is about, go ahead and check my Dreamy Creamy One Pot Mouthwatering Butter Chicken Curry recipe. It’s easy and sooo delish, you’ll want to have it everyday! It’s my absolute favorite butter chicken recipe.

Which dish is considered to be richer and creamier- chicken korma or butter chicken?

Korma and butter chicken are not dry curries. They are rich and creamy but how rich and creamy they are, depends on the recipe you’re following.

That’s because some recipes out there make korma thick, chunky and pretty rich while some other recipes make korma thin and just a little creamy. The same goes for butter chicken too.

But if you ask me, going by all the butter chickens and chicken kormas I’ve eaten made by my family and loads of Indian restaurants, I feel korma is richer than butter chicken and butter chicken is creamier than korma.

Rich and creamy are two different things here for me.

Korma is super rich especially with that delicious cooking method and all that yogurt, heavy cream, almond paste, onion paste, nut paste and aromatic spices while…

Butter chicken is creamier and heavier thanks to all the butter, heavy cream and cashew nut paste.

Is chicken korma or butter chicken spicy?

Both these Indian dishes aren’t supposed to be spicy like a classic rogan josh or perhaps sometimes even a spicy chicken tikka masala (which is usually medium heat).

Butter chicken may have just a little spice in it compared to chicken korma.

This is not because of any extra green chili peppers added in or anything. It’s only because of the added whole spices and just a little extra Kashmiri red chili powder.

Once again, this may change because there may be some Indian restaurants out there that make spicy butter chicken or spicy chicken korma.

It all depends on the recipe you’re following or the place/Indian restaurants you’re eating these dishes at.

How can I adjust the spice level in either chicken korma or butter chicken?

As I mentioned above, both these dishes aren’t meant to be spicy like a classic rogan josh or some other traditional Indian curry dishes out there such as sometimes even a spicy chicken tikka masala.

Both butter chicken and chicken korma are supposed to be mild curries with a creamy rich flavor. They’re relatively low heat curries.

If you want to cut down on the spice in either of these curries though, the best way is…

Chicken korma- If you’re following our chicken korma recipe or have a chicken korma recipe you want to reduce the level of spice in, go ahead and identify what’s making your curry spicy. For example, in my chicken korma recipe, I’ve used green chili peppers and just a little Kashmiri red chili powder for flavor.

I know these are two ingredients that may amp up the heat if used in a high amount so I make sure I add just a little Kashmiri red chili powder and deseed my green chili peppers to reduce the heat in my korma recipe.

If the recipe you’re using uses red chili powder, you can go ahead and reduce the amount of it you’re using if you feel it’s too spicy for you.

If the recipe you’re using uses green chili peppers, make sure you always deseed your green chili peppers before adding them into the sauce. If you feel it’s still too spicy for you, reduce the number of green chili peppers you’re using.

Butter chicken- The same goes for butter chicken too, go ahead and identify what’s making your butter chicken taste all spicy.

Butter chicken isn’t a spicy curry either but it uses quite a lot of Kashmiri red chili powder. This is not a very spicy chili powder at all but if you feel it’s too spicy for you, you can go ahead and reduce the amount of it.

If the recipe you’re following uses green chili peppers, go ahead and deseed them and if it’s still spicy, reduce the number of green chili peppers you’re using in your butter chicken recipe.

Since butter chicken is meant to be slightly sweet, you can maybe add in a little extra honey or sugar too if you feel things are too spicy for a gentle sweet taste.

For some delicious non-spicy chicken korma… and for some incredible non-spicy butter chicken check my Rich & Aromatic Indian Chicken Korma Curry Cooked in Yogurt recipe and Dreamy Creamy One Pot Mouthwatering Butter Chicken Curry recipe out!

Which dish is sweeter, chicken korma or butter chicken?

Butter chicken is on the sweet side and has a slight sweet taste to it. That’s because honey or sugar is added to the creamy tomato curry to balance the acidity from the tomatoes.

I hadn’t ever heard of korma being sweet until a friend from the United Kingdom told me how the korma she’s eaten there has always been sweet because they add sugar to it.

And I was like whoa what?

That was news to me.

That’s because there are so many different variations of korma in India from different regions. A common factor in most of these korma recipes is that the curry is rich, creamy and pretty mild, not very spicy but it’s never sweet.

The sweetness (if you can call it that) may come from the depth of flavor of the caramelized onions paste but it’s still not enough to call korma sweet.

You won’t find sweet korma in India.

You may sometimes see some Indian restaurants garnishing their korma with raisins so that may lend some sweetness?

But a sweetener such as sugar is usually never added to kormas in India. Maybe it’s added in the United Kingdom to make it milder for the locals and for whoever is new to Indian cuisine.

So yes, between chicken korma and butter chicken, butter chicken is the curry with a sweetener such as honey or sugar added to it.

Why is it called ‘korma’?

The word ‘korma’ comes from the Urdu word, qormā, which means ‘braise’.

This chicken curry is named after the cooking method used to cook the meat. The meat in korma is braised in yogurt and so the name ❤.

How did chicken korma and butter chicken likely originate?

These dishes came into existence and became a part of Indian cuisine in pretty interesting ways.

There are quite a few theories surrounding the origin of korma. Let’s discuss one of the most popular theories out there.

It’s said that korma was probably adapted from the Persian dish, Khoresh. Korma has a pretty royal background 😍.

Korma belongs to the Mughlai cuisine, a cuisine that came into existence way back in the 16^th century when the Mughals ruled India.

Korma, according to some records, can even be traced right back to the 16^th century! Can you imagine how long ago that was?

Korma developed in the royal kitchens as it was being cooked and served to the royals. It was seen as a pretty special dish.

As years passed, the recipe moved to different parts of India, Pakistan and Bangladesh and developed in accordance with the local ingredients found in those regions.

Thanks to this, with a few extra ingredients added in or some removed, there are quite a few types of korma you’ll find in India such as the Shahi Korma, Hyderabadi Korma, Lucknowi Korma, Kashmiri Korma, Mughlai Korma, Navratan Korma, Kurma from the southern part of India using coconut milk, Ceylonese Korma and many more..

These recipes developed with time and with the regions they were being cooked in. It’s pretty awesome.

But it’s also said that most of the cooking methods and ingredients used have remained the same after all these years which is just so cool.

A curry cooked using dark caramelized onions paste, yogurt, nut paste, heavy cream and a few classic spices usually qualifies as a korma.

Chicken korma varies widely from region to region in India. Families have their own recipes too.

It’s wondrous how this recipe originated at a completely different time… hundreds of years ago and we’re still having it today. An influence of so many different cultures… amazing.

The next time you have a bite of that delicious korma, remember you’re eating a slice of history.

Now let’s talk about the invention of THE butter chicken 🤩, there are so many stories around the origin of this flavorful Indian dish too! But let me tell you guys the most popular one out there.

Many years ago (I’m not sure about the exact year because quite a few different dates have been mentioned out there but the most common time mentioned is in the late 1940s), in a restaurant called Moti Mahal in Northern India, Delhi to be more specific, the owner Kundal Lal Gujral could see lots of tandoori chicken being left unsold almost every day.

He didn’t know what to do with all those leftover tandoori chicken pieces.

He didn’t want to waste it by throwing it away but reheating it and selling it the next day meant it would get dry, tough and tasteless.

The chef then had an idea. He made a tomato-based sauce with lots of butter, heavy cream and aromatic spices.

He added the leftover tandoori chicken to that delicious tomato-based sauce and well, it tasted… incredible. And that’s how butter chicken came into existence!

Which is better chicken korma or butter chicken?

When it comes to chicken korma vs butter chicken and which one is better, no one dish is better than the other.

Chicken korma and butter chicken are both super delicious in their own right!

The best way to know which one is right for you is by trying both of them and seeing which one you like better.

You can also check this section out below to help make your mind up bout which one to go for!

Does butter chicken have a strong tomato flavor?

Butter chicken doesn’t have a strong tomato flavor at all.

Yes, it has a slight tomatoeyness to it thanks to the use of tomatoes (some use tomato paste, tomato sauce or tomato puree as well) but the flavor is just right, not overwhelming at all.

And that’s thanks to all the other ingredients that are added to it such as butter, heavy cream, cashew nut paste, onions and some incredible use of spices along with some delicious tandoori chicken.

Everything works together to give us a creamy chicken curry that has a perfect balance of so many flavors. It’s tart, sweet, creamy and rich in all the right ways. This creamy tomato curry tastes absolutely amazing and your taste buds are gonna thank you for it.

If you’re looking for something that’s a little more tomatoey and spice forward, chicken tikka masala would be a good option but if you want something creamy, rich and absolutely delicious, butter chicken is the curry for you.

What kind of base does chicken korma use instead of tomatoes?

The base chicken korma uses instead of tomatoes is a rich delicious creamy slightly tart base of yogurt. Yum!

Is butter chicken and murgh makhani/chicken makhani the same thing?

Yep, butter chicken and murgh makhani/chicken makhani are the same thing.

Murgh makhani is just another name for butter chicken.

The word murgh means chicken while the word makhan means butter. The word makhani means a dish that’s been cooked in a creamy rich sauce usually made with butter, ghee and/or heavy cream.

It’s also said that makhani means a creamy rich sauce with onions and tomatoes in it.

And that’s basically what butter chicken is so yep, butter chicken and murgh makhani are the same thing.

What is the difference between North Indian korma and South Indian korma?

The South Indian version of korma is called kurma.

Indian food is super diverse and there are a few main few differences between these two dishes.

So yep, korma is usually cooked in the North Indian part of India. The curry base is of yogurt which is one of the main ingredients here along with nut paste and fried onions paste.

Kurma is cooked in the Southern part of India. Yogurt may be used when cooking this dish but shredded coconut and/or coconut milk are the main ingredients here.

The presence of coconut and/or coconut milk is one of the main differences between these two dishes. Coconut milk adds that characteristic creaminess to kurma.

But there may also be a bit of difference in some other ingredients, use of spices as well as the cooking process/methods involved.

They both have that delicious creamy texture though and are absolutely delicious dishes.

Are there any vegetarian versions of chicken korma and butter chicken?

Oh yes, there are vegetarian versions of both chicken korma and butter chicken.

Vegetarian korma can be made with vegetables as well as cottage cheese or even tofu.

A famous vegetarian variation of korma out there is a dish called Navratan korma. A delicious korma made with vegetables, dried fruit and aromatic spices.

The popular Northern Indian butter chicken is a chicken dish but a famous vegetarian dish that comes close is paneer butter masala, a similar creamy tomato-based sauce that’s absolutely incredible with cottage cheese cubes added in instead of chicken chunks.

You can check out the ‘Recipe & Diet Variations’ section of my Rich & Aromatic Indian Chicken Korma Curry Cooked in Yogurt recipe if you want to make some vegetarian korma or maybe even see other diet variations.

You can also check out the Recipe & Diet Variations’ section of my Dreamy Creamy One Pot Mouthwatering Butter Chicken Curry recipe ff you want to make the vegetarian version of butter chicken, or want to see other diet variations 😊.

Can I substitute chicken with another protein in either korma or butter chicken?

Korma is made with so many proteins out there such as beef, lamb, mutton, prawn, fish… so many options. You can use whatever protein you prefer.

You can use cottage cheese or tofu too or whatever is your favorite protein that you feel will go well here.

Butter chicken is not commonly made with any other protein but you can always try, I’m sure this Northern Indian dish will come out good because it’s just so delicious.

You can use whatever meat you prefer such as beef, lamb, prawn, fish or maybe even tofu or cottage cheese, marinate it in that delicious spice, pan-fry, grill or bake it and then add it into the curry. I’m sure it’ll be super yum.

What are some non-dairy alternatives I could use to create a creamy sauce for these curries?

Chicken korma and butter chicken are both deliciously creamy dairy-based dishes but the best thing is you don’t need dairy to get that creamy texture.

Here’s what we can do (PS:- This is keeping in mind my Chicken Korma and Butter Chicken recipes at The Buttery Fairytale)…

Korma:

• You can use full-fat coconut milk, coconut cream or cashew cream instead of heavy cream.
• You can use some creamy coconut milk instead of yogurt. The chicken will taste AMAZING cooked in that coconut milk. I’ve heard cashew yogurt and coconut yogurt work pretty well here too.

Butter Chicken:

• In the marinade, skip out on using Greek yogurt and heavy cream and use all the other ingredients to marinate the chicken. You can add coconut cream or coconut milk as well but make sure the marinade doesn’t get too watery and thin. You can also use mayo if you prefer, to help all those spices thick better to the chicken. Mayo makes the chicken nice and juicy too.
• You can use vegan butter instead of butter here. I’ve heard it’s a good substitute but haven’t tried it myself. If you don’t want to use vegan butter, you can use a little extra oil, coconut oil or butter-flavored margarine.
• Instead of heavy cream, you can use canned coconut cream or coconut milk. Full fat coconut milk is always best. Use that thick creamy top layer for some delicious richness.

And always make sure you read through the ingredient list of all the ingredients you use. That’s because hidden dairy may be present in some ingredients!

Which dish is typically easier and quicker to prepare- chicken korma vs butter chicken?

There are two things here… quicker and easier.

Butter chicken is quicker to prepare. Especially if you have tandoori chicken already from an Indian restaurant.

But I feel chicken korma is easier to cook, even though it takes longer.

That’s because chicken korma is cooked all in one pot with a very linear cooking process.

You just add the ingredients in, stir a little, wait, add some more ingredients, stir, wait a little more and you’re done. There is a long cooking time but it’s an easy dish to cook, a pretty straighforward dish.

The chicken doesn’t need to be marinated when cooking korma. It cooks in its own juices and in that delicious yogurty creamy sauce giving us a juicy succulent flavorful chicken.

Coming to butter chicken, this Northen Indian dish is not super difficult to cook but you need to first marinate the chicken chunks and then grill, bake or pan-fry them.

You can always buy some tandoori chicken from a restaurant to cut down on the cooking time.

Then when it comes to the curry gravy base, you need to first cook the onions and cashews a little then add in the tomatoes, whole spices, ginger, garlic, butter and other ingredients.

You need to bring everything to a boil and cook it for some time until the onions and tomatoes become soft.

That tomato onion mixture then needs to be blended and strained before pouring it back into the pan.

The cooked chicken is then added back to the pan. Everything is cooked a little more and then served.

So yep, this process is not straightforward and there are quite a few things to do but it still gets ready faster than korma.

And because of all this, I’ll choose to say korma is easier to cook while butter chicken is quicker to cook.And all this depends on the recipe you’re following as well, of course.

Does the cooking method differ significantly between these two dishes- chicken korma and butter chicken?

The cooking method does differ between chicken korma and butter chicken and this is one of the primary differences between these two Indian recipes.

In chicken korma, the chicken is braised in a delicious yogurt sauce in a Dutch oven or heavy-bottomed pot.

The chicken is first cooked really well in all that fried onions paste, nut paste and spices. It is then stewed for a long time in the creamy yogurt spice sauce.

On the other hand, in butter chicken, we use tandoori chicken from a restaurant or cook our own.

If we’re cooking our own chicken, we first marinate it in a delicious garlicky yogurt heavy cream spice mix. We then either bake, grill or pan-fry it.

We then let the tomatoes, onions, butter, cashew nuts and spices boil in a Dutch oven or heavy-bottomed pot until the tomatoes and onions become soft and mushy.

We blend that tomato onion sauce mixture and strain it.

We then add that strained tomato onion sauce back into the pan. We blend and strain the tomato curry to get that characteristic silky sauce and creamy texture.

We add the cooked chicken chunks back to the creamy curry gravy base before finishing everything up with some heavy cream, butter, sugar, salt, black pepper and fenugreek leaves.

So yes, as you can see, chicken korma is a pretty direct straightforward recipe where the chicken stews and cooks in its own juices in a delicious yogurt sauce while butter chicken is completely different.

In butter chicken, the chicken and curry base are cooked separately and then everything is brought together towards the end.

Both dishes are an absolute treat for the taste buds though 💖.

What are some of the key spices used in each curry?

The use of spices is super important in both these curries, especially the use of garam masala.

They’re literally some of the main ingredients here and are one the best ways to add flavor to these dishes.

The key spices used in chicken korma are: Kashmiri red chili powder, ground turmeric and garam masala powder.

The key spices used in butter chicken are: Kashmiri red chili powder, ground coriander and whole spices such as cloves, cinnamon sticks, bay leaves and green cardamoms. Cumin seeds are also added sometimes.

What are some traditional side dishes that pair well with each curry- chicken korma and butter chicken?

The traditional side dishes that pair well with chicken korma and butter chicken are a steaming hot bowl of Basmati rice or some delicious butter garlic naan (also commonly called naan bread).

These Indian curries taste so good with some Basmati rice or naan, it’s amazing 😍.

Which cut of chicken, breast or thigh, is better suited for each curry- chicken korma and butter chicken?

Traditionally, both these Indian curries are made with bone-in chicken.

Today though, a lot of recipes and restaurants use boneless chicken to make chicken korma and butter chicken.

When it comes to the cut of chicken you should use when making these two flavorful Indian dishes, I suggest you go with what you prefer.

I prefer boneless chicken breast meat but I’ve seen many people prefer thigh meat as they feel it doesn’t dry out and is juicier.

So yep, just go with the cut of meat you prefer and enjoy these delicious Indian curries.

You can go for bone-in meat too when cooking these Indian recipes, if you like.

How many calories are usually there in chicken korma and butter chicken?

When it comes to chicken korma, it has around 300-330 calories per serving.

While butter chicken has about 470-630 calories per serving.

SHOULD I GO FOR CHICKEN KORMA OR BUTTER CHICKEN?

Oh nooo please don’t make me choose 😱!

Both these curries are super close to my heart and I love both of them to bits and pieces.

They’re literally some of my most favorite curries ever.

Chicken korma and butter chicken are absolute delicacies for good reason… such classic Indian dishes served by so many Indian restaurants out there all around the world.

They’re just so delish. Both of them are rich luxurious beautiful dishes.

I can’t tell you which one I prefer but what I can do to make things easier for you is this…

If you’re in the mood for a curry that’s not very heavy… a mild curry that’s creamy with the most incredible flavor of dark caramelized onions and almond paste with some juicy flavorful chicken, go ahead and have korma. It’s light, not too heavy, creamy at the same time and absolutely delicious.

I love having it with some basmati rice and garlic pickle on the side. Yum!

Now if you’re craving something that’s a little on the heavier side, super rich and creamy with delicious deep flavors thanks to all that butter, heavy cream, cashew nut paste, tomatoes and tandoori chicken, go ahead and have butter chicken.

I love having butter chicken with some delicious butter garlic naan. It tastes sooo good.

So yes, it all comes down to your mood and preference. No one curry is better than the other and they’re both absolutely scrumptious, it all just depends on what you want you want to go for on a certain day.

And hey, whatever curry you choose to have, trust me, you won’t be disappointed.

An easy way to decide is by making both of them and seeing which one you like best 😉!

Which one do you prefer, chicken korma or butter chicken? I’d love to know, let me know in the comments below!

❤❤❤

Hey you, I really hope this was a helpful read and you now know the main differences between chicken korma and butter chicken!

Let me know in the comments below if you prefer chicken korma or butter chicken. I would love to hear from you 💖.

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