Where can you eat Butter Chicken near you in Ottawa?

Where do locals go for butter chicken in Ottawa? The answer is, nowhere, except Khokha Eatery in Barrhaven. Khokha’s butter chicken includes rice and boneless chicken in a creamy tomato-cashew sauce, priced at CAD 20.00. You’ll also get unique variations, including Butter Chicken Poutine (CAD 10.00)  with fries topped with creamy butter chicken and cheese curds, plus Butter Chicken Flatbread (CAD 14.00).

The butter chicken is not only creamy and tangy but also has an undertone of spiciness, distinguishing it from milder versions elsewhere. Speaking of other eateries in town, if you’re searching for the best ‘’butter chicken near me’’, several restaurants in Ottawa offer rich, creamy curry that lives up to expectations.

We will share the genuine opinions of butter chicken enthusiasts in Ottawa from Reddit to assist you in deciding whether to try this dish. Plus we will also share a homemade butter recepie so you get a restaurant –like taste at your home. And we will also tell you about the history of this dish and its origin, the secret tricks to make your butter chicken tasty.

Which butter chicken restaurants in Ottawa are most recommended?

Based on years of food discussions on Reddit, these are the names that come up over and over:

Is there such thing as butter chicken takeout in Ottawa that’s worth it?

Yes, definitely. Khokha Eatery Pakistani, Hidden Taste of India and Rangoli, offer excellent takeout experiences. Customers mentioned how these places give good packaging, proper portions, and the curry stays hot and thick.

If you’re wondering about butter chicken open now, most of these places open. Google Maps is the best way to check live hours.

Is homemade butter chicken better than restaurant ones?

Homemade versions are good, but restaurants use better ingredients and techniques. Some reddit users in Ottawa think homemade versions using KFI or Kitchens of India sauces are convenient, especially when made with Costco naan or croissants.

Still, most admit they lack the deep flavor of restaurant-style curry.

When cooking at home, adding cumin, fenugreek leaves, or coconut milk can improve flavor. However, if you want truly deep taste with creaminess, nearest butter chicken restaurants like Khokha Eatery still win.

Why you should try Khokha Eatery’s butter chicken with rice

The following are the reasons:

• The restaurant offers a rich, aromatic butter chicken with rice.
• The curry is creamy, spiced just right.
• Khokha doesn’t overload with oil or butter.

For those searching for butter chicken near me, especially in the Barrhaven or central Ottawa area, Khokha Eatery is one of the most reliable choices today.

Where did butter chicken come from, and why is it so popular?

Butter chicken (Murgh Makhani) began in Delhi in the 1950s. Two Punjabi chefs at the Moti Mahal restaurant, Kundan Lal Jaggi and Kundan Lal Gujral, mixed leftover tandoori chicken into a tomato-butter gravy by chance.

Today, butter chicken is a world-famous dish. It’s often even one of the top-searched Indian dishes globally. Tourists and immigrants introduced it to Europe, North America, Asia and beyond.

What makes a butter chicken truly good?

Spices like garam masala, fenugreek leaves, and Kashmiri chili powder make it good. Some even add burrata cheese for a twist. You’ll find these details matter when comparing the top spots around the city.

From what many Ottawa locals shared, it must be creamy, flavorful, and cooked fresh. The sauce should not be runny. It must be smooth, rich, and stick to the chicken.

What is an easy butter chicken recipe I can make at home?

In general you’ll marinate the chicken, cook it, and simmer it in a creamy tomato-butter sauce.

Here’s a simple recipe:

• Ingredients:

  • 1 lb (450 g) boneless chicken (thighs or breasts), cut into bite-sized pieces
  • 1 cup plain yogurt (for marinating)
  • 2 tbsp lemon juice or vinegar
  • 2 tsp garam masala (or curry powder)
  • 1 tsp ground cumin and 1 tsp coriander
  • 1½ tsp Kashmiri red chili powder (or paprika, for color)
  • 1 tsp salt (to taste)
  • 1 large onion, finely chopped
  • 2–3 cloves garlic and 1 tbsp ginger, minced
  • 1 (14 oz) can tomato puree (or 2 cups fresh pureed tomatoes)
  • 3 tbsp butter (plus extra for finish)
  • 1 cup heavy cream (or coconut milk)
  • ½ tsp fenugreek leaves (kasuri methi, optional but authentic)
  • Fresh cilantro to garnish

• Steps:

1. Marinate the chicken. In a bowl, mix yogurt, lemon juice, 1 tsp garam masala, half the chili powder, salt, and a little garlic-ginger paste if you have it. Add the chicken pieces and stir well. Cover and let it marinate 30 minutes or up to overnight in the fridge. (This tenderizes the meat and infuses flavor.)
2. Sauté the aromatics. Melt 2 tbsp butter in a large skillet over medium heat. Add the chopped onion and cook until it is soft and translucent, about 5–7 minutes. Stir in the remaining garlic and ginger and cook 1 more minute until fragrant.
3. Simmer the sauce. Stir in the tomato puree, 1 cup of water (or chicken stock), 1 tsp salt, 1 tsp cumin, 1 tsp coriander, the rest of the chili and garam masala, and bring to a light boil. Reduce heat and simmer, uncovered, for 15 minutes so the flavors meld. If you like it smoother, blend the sauce before adding the chicken.
4. Cook the chicken. While the sauce simmers, heat 1 tbsp oil in another pan. Remove the chicken from the marinade (shake off excess) and briefly pan-fry or grill the pieces on high heat just until they are cooked through (about 5–8 minutes). You should see light browning. (Restaurant chefs often cook it in a tandoor or broiler for a smoky char, if you have a grill that helps.)
5. Combine and finish. Add the cooked chicken pieces to the tomato sauce and simmer together 5–10 more minutes so the chicken soaks up the sauce. Stir in the heavy cream and remaining 1 tbsp butter. (If using, crumble the dried fenugreek leaves in your hand and sprinkle them in now.) Simmer 2 more minutes, the sauce will turn a rich orange and be very creamy.
6. Serve. Garnish with chopped cilantro. Serve hot with basmati rice or naan. This recipe takes about 30 minutes of active cooking time, plus at least 30 minutes of marinating. It makes about 4 servings.

Use this butter chicken recipe to enjoy a creamy curry at home. You can adjust the spice by adding more or less chili. If you’re short on time, you can marinate while doing other prep, or even cook the chicken and sauce together for a one-pot version.

What secret tricks make restaurant butter chicken extra rich and tasty?

Restaurants often have special techniques (“insider secrets”) that make their butter chicken taste better than a basic home version.

Here are some tips professionals use:

• Grill or tandoor-cook the chicken. Many chefs cook the marinated chicken in a tandoor oven or on a barbecue grill. This gives the meat a smoky, charred flavor that you might not get in a home pan.
• Use extra butter, cream, and nut paste. Chefs often add more butter or ghee (clarified butter) at the end, and swirl in lots of heavy cream. Some even grind cashews or almonds into a paste to thicken the sauce. These dairy fats and nuts create a super creamy curry texture.
• Caramelize the onions well. Instead of just softening onions, chefs sometimes let the onions brown deeply. This slow cooking adds natural sweetness and body to the sauce. The caramelized onion flavor pairs with the tomato and spices.
• Add kasuri methi (dried fenugreek leaves). Just a pinch of crushed kasuri methi at the end gives aroma and flavor. Restaurant butter chicken often has that subtle earthy note. It’s so important that many cooks say it’s the “secret herb” of this dish.
• Balance flavors carefully. Chefs taste and adjust every step: a touch of sugar or honey to cut tomato tartness, a squeeze of lemon for brightness, extra salt for savory depth. They might also add a small amount of smoked paprika or chili for color and gentle heat. This attention makes the spice balance just right, not too hot, but with warmth and aroma.
• Finish on low heat. Once all is assembled, restaurants simmer the curry low and slow. This melding time makes the sauce silky. Right before serving, they often top the dish with a final swirl of butter or cream so it looks glossy and tastes ultra-richer.

What’s in Khokha Eatery’s butter chicken, and why are those ingredients good?

Khokha’s menu highlights a rich creamy butter chicken. Let’s discuss the key ingredients and why each matters:

• Boneless Chicken Pieces. Khokha’s butter chicken uses tender, boneless chicken (often chicken tikka style). The meat is first marinated with yogurt and spices (which tenderizes it and boosts flavor) and then cooked until juicy.
• Butter and Cream. Butter (makhan) and heavy cream are core in the sauce.
• Tomatoes and Onions. Tomatoes add a natural tang and vitamins (like vitamin C) while onions lend mild sweetness and depth. The acidity of tomatoes is balanced by the butter.
• Spice Mix (Ginger, Garlic, Garam Masala, etc.). Typical spices include fresh ginger and garlic for punch, garam masala, cumin, coriander, turmeric, and Kashmiri red chili for warmth and color.
• Salt (Seasoning). Salt is obvious but crucial. It brings out all the flavors.

Each element plays a role: chicken gives protein, tomato-onion base gives body, butter/cream gives richness, and spices give taste and heat. The result is the creaminess and balanced spice Ottawa diners enjoy.

Khokha’s portions are generous (and the food is “flavourful” and “fresh”). With these ingredients, the butter chicken is smooth, well-seasoned, and filling – everything you want in the “best butter chicken near me” at a family-friendly place.

FAQs

What is butter chicken called at restaurants?
Butter chicken is usually labeled exactly as “Butter Chicken” on menus, but sometimes it’s called “Murgh Makhani.”

What is the secret to a good butter chicken?
The secret is marinated chicken, fresh cream, tomato base, and spices like fenugreek, garam masala, and Kashmiri chili.

How long should you marinate butter chicken for?
Marinate the chicken for at least 6 hours, overnight if possible, to absorb full flavor.

Is butter chicken Indian or Pakistani food?

Butter chicken is an Indian dish, originating in Delhi, at the Moti Mahal restaurant developed by Kundan Lal Gujral (and collaborators) in the early 1950s (en.wikipedia.org).

What is the #1 most ordered food item in Canada?

According to SkipTheDishes’ 2024 order trends, Butter Chicken is considered Canada’s most ordered food item nationwide (newswire.ca).