Tender chicken in a smooth tomato-and-fenugreek butter gravy, spooned over fresh basmati with a kachumber salad on the side. It's the dish most people order first, and the one they bring friends back for.
Butter chicken earned its reputation honestly: a silky, gently sweet tomato gravy rounded out with butter and a whisper of dried fenugreek (kasuri methi). Ours is cooked the slow way, so the gravy tastes built rather than blended.
What's in the bowl
Chicken in tomato-fenugreek butter gravy, a bed of basmati rice cooked that morning, and a fresh kachumber salad — diced cucumber, onion, and tomato — to cut the richness. It eats like a complete plate, not just a curry in a cup.
How it's made
The gravy is the work: tomatoes cooked down, spices bloomed in butter, and the chicken simmered in so it carries the flavor all the way through. We finish it with kasuri methi, which is the note that makes butter chicken taste like butter chicken.
Good to know
- Is it spicy?
- Butter chicken is one of the milder, sweeter curries by nature. You can ask for mild or spicy and we'll dial the heat up or down.
- Does it come with rice?
- Yes — it's served over fresh basmati with a kachumber salad. You can add naan or roti at checkout if you'd like bread too.
- How big is a bowl?
- It's a full, satisfying lunch portion with the rice and salad included. Most people finish it and feel set for the afternoon.
- Does it travel well for pickup?
- Very well — gravy dishes hold heat and travel better than fried food. It reheats cleanly too if you don't eat it right away.