In short: butter chicken is mild and buttery, in a smooth tomato sauce; chicken tikka masala is spicier, in a masala sauce of onions and spices; korma is very mild and the richest in nuts. At Copperleaf all three cost CHF 30 and are halal-certified.
They appear on almost every Indian menu in Europe, and guests often ask us: “What’s the difference?” Here is a simple comparison so you can choose with confidence.
Side-by-side comparison
| Butter chicken | Chicken tikka masala | Chicken korma | |
|---|---|---|---|
| Sauce | Tomato, butter and cream | Masala: onions, tomatoes, spices | Creamy, nut-based |
| Heat | Mild | Spiced (1 chilli on our menu) | Very mild |
| Texture | Smooth and velvety | Thicker and spicier | Rich and gentle |
| At Copperleaf | Grilled chicken supreme in a cinnamon-scented sauce | Grilled chicken supreme simmered in masala sauce | Chicken thighs with toasted walnuts and almonds |
| Price | CHF 30 | CHF 30 | CHF 30 |
| Best for | Beginners and children | Those who like some character | Anyone avoiding heat |
Butter chicken (murgh makhani)
Butter chicken is usually linked to Delhi kitchens in the mid-20th century: tandoor-grilled chicken finished in a sauce of tomato, butter and cream. The result is mild, round and slightly sweet.
At Copperleaf we make it with grilled chicken supreme in a cinnamon-scented sauce. It is the dish we recommend most often for a first visit — see also what to order at an Indian restaurant.
Chicken tikka masala
Tikka masala starts from the same base — marinated, grilled chicken pieces (the “tikka”) — but the sauce is different: a masala of onions, tomatoes and spices, bolder than butter chicken’s. Its origins are debated; it is often associated with Indian restaurants in the UK, where it became a national favourite.
At Copperleaf it carries one chilli: spiced, but not fiery.
Korma
Korma comes from the Mughal tradition: meat braised slowly in a gentle sauce, often enriched with yoghurt, cream and nuts. It is the mildest of the three.
Our chicken korma uses chicken thighs (more succulent) with toasted walnuts and almonds. Note that it contains tree nuts — please tell our team about any allergy.
Prefer more heat?
Try chicken Madras (CHF 29), a traditional curry, or chicken kadai (CHF 30), sautéed with peppers and onions. Heat-seekers should head for the Goan vindaloo, which carries two chillies — see our page on Goan food.
What to eat them with
Basmati or saffron rice, and a naan to scoop up the sauce — garlic naan is butter chicken’s perfect partner. Our guide to Indian breads will help you choose.
Frequently asked questions
Which is milder, butter chicken or korma?
Both are mild. Korma is usually the mildest and richest in nuts; butter chicken is more tomatoey and buttery.
Is tikka masala spicy?
It is spiced without being hot. On our menu it carries one chilli.
Are these dishes halal at Copperleaf?
Yes, all the chicken we serve is halal-certified.
Is there a vegetarian version?
Yes: paneer tikka masala (CHF 24) uses the same masala sauce with fresh Indian cheese. See our vegetarian dishes.
Take your pick! All three are on our menu — book your table.