OUR SPECIALITY
Back in the early days of Chicken Inn long before commercial grinders or kitchen shortcuts our butter chicken was made the way it was meant to be: slow, deliberate, and full of heart. Each day, fresh kacche tamatar were hand-cut and patiently cooked down over a gentle flame. No purées, no pastes, just time and tradition. Once the tomatoes softened into a rustic base, in went the smoky, just- tandoored chicken charred on the outside, tender inside. The result? A makhani gravy rich in flavour, slightly tangy from raw tomatoes, and infused with the smokiness of the tandoor a recipe created out of necessity, now carried forward as pride. Today, our butter chicken still holds that same spirit: no shortcuts, no compromise. Just a slow-cooked legacy from 1960 that continues to live on, one bowl at a time.
ABOUT US
The legendary Chicken inn has been offering an unforgettable dining experience for the past 6 decades. Founded by Shri Asanand Arora in 1960, the legacy of Chicken inn is being carried on by the third generation. Known for its authentic North Indian and Chinese delicacies, the restaurant has expanded its repertoire to include a vibrant selection of newly launched exotic cocktails, inspired by the rich legacy of Indian spices and flavors at their newly opened Gurugram outlet.
