Behind the Magic: The Story of Our Legendary Butter Chicken

If there’s one dish that defines Pal Dhaba’s legacy, it’s Butter Chicken. Tender chicken simmered in a velvety tomato-cream sauce, kissed with aromatic spices — it’s more than just a meal. It’s a memory.

Where It All Began

The story goes back to the founder, lovingly known as Pal Saab. In his family’s kitchen, food was never rushed. It was seasoned with patience and emotion. The original butter chicken recipe was his biji’s — developed to soothe, to nurture, to celebrate.

When Pal Saab opened his dhaba, it was this very dish that quickly became a crowd favorite. Students, taxi drivers, government officials — everyone came for “the chicken in the orange gravy.”

What Makes It Different?

While many restaurants offer butter chicken, ours is cooked with soul.

• Marinated overnight in curd, ginger-garlic, and house spices
• Charcoal grilled for a slight smokiness before hitting the pan
• Balanced sauce that blends tangy tomato with rich cream and fenugreek
• No shortcuts: Every order is made fresh in our kitchens — no premix, no compromise

What the Fans Say

“Hands down the best butter chicken I’ve ever had.”
– Review on Google Chandigarh location

“Every time I visit India, I go straight to Pal Dhaba for this.”
– Review on Facebook

Available Soon in Canada!

And here’s the best part — this legendary dish is part of our Canada menu too. Same recipe. Same love. New home.

So next time you’re craving comfort, don’t think twice.

Order a plate of Pal Dhaba’s Butter Chicken — and taste Punjab in every bite.