Chicken, Mutton & Seafood Curries in Bangkok
แกงไก่และแกงแพะอินเดีย ห้วยขวาง กรุงเทพฯ
This is where the regions speak — Punjabi butter chicken, Kashmiri rogan josh, slow mutton curries and nihari, kadai and rara chicken, plus prawn, fish and egg gravies. All chicken and mutton is halal-marked. Below are 29 non-veg mains; pair with naan or rice.
All non-veg curries
Butter Chicken
Tandoori chicken in a creamy, buttery tomato gravy finished with kasoori methi.
Chicken Curry
Bone-in chicken simmered in a hearty onion-tomato gravy.
Kadai Chicken
Stir-fried in an iron wok with bell peppers, onion and freshly ground kadai masala.
Chicken Lababdar
Tender chicken in a creamy, tangy tomato and cheese gravy.
Chicken Home Style
A rustic, light chicken curry cooked down with potatoes, no cream or cashew.
Shahi Chicken Curry
Chicken in a rich cashew, cream and yogurt gravy scented with cardamom.
Chicken Kebab Masala
Smoky grilled chicken kebabs tossed into a rich, spicy tomato-onion gravy.
Chicken Tikka Masala
Tandoor-charred chicken tikka in a tomato-cream gravy — more onion, less sugar than butter chicken.
Chicken Do Pyaza
Boneless chicken cooked with onion twice over: diced into the gravy, sliced at the end.
Prawns Curry
Plump prawns in a fragrant, tangy coconut and tomato sauce.
Fish Curry
Fish simmered in a tangy, aromatic spiced gravy, coastal homestyle.
Prawns Masala
Plump prawns stir-fried into a thick, spicy onion-tomato gravy.
Fish Masala
Pan-fried fish fillets in a thick, robust tomato-onion gravy.
Mutton Kebab Masala
Smoky minced goat kebabs tossed into a rich, spicy gravy.
Mutton Rogan Josh
Goat slow-cooked the Kashmiri way in a deep red, aromatic gravy.
Mutton Curry
Bone-in goat slow-cooked in a deeply flavourful brown-onion broth.
Egg Curry
Lightly fried hard-boiled eggs in a comforting onion-tomato gravy.
Egg Bhurji
Indian-style scrambled eggs tossed with onion, tomato and green chilli.
Egg Masala
Hard-boiled eggs in a thick, roasted onion and tomato dry gravy.
Chicken Makhni Wala
A richer take on butter chicken, simmered in the gravy rather than grilled first.
Chicken Rara
Chicken pieces slow-cooked in a robust, spicy minced-chicken gravy.
Chicken Tawa
Semi-dry street-style chicken cooked on the flat iron griddle with onion and tomato.
Chicken Keema Masala
Spiced minced chicken cooked with green peas in an onion-tomato gravy.
Palak Chicken
Boneless chicken in a bright, fresh spinach gravy, mildly spiced.
Chicken Masala
A deeply savoury chicken curry in a thick onion-tomato gravy.
Mutton Nalli Nihari
Goat shank stewed slowly to a rich, silky, aromatic finish.
Mutton Masala
Tender goat tossed in a thick, dhaba-style onion-tomato base.
Mutton Fry
Bone-in goat dry-roasted with black pepper, curry leaves and spices.
Mutton Tawa
Finely chopped goat stir-fried on a high-heat griddle with tomato and chilli.
Notes from the kitchen — Chicken, Mutton & Seafood Curries
Every gravy starts the same way: whole spices roasted and ground that morning, then a base of onion, tomato, ginger and garlic cooked down slowly — no pre-made curry pastes in any of these gravies. The chicken is halal-marked (CP Foods and Betagro lines) and bought fresh daily, and the mutton is halal-marked bone-in goat from our halal supplier — CP and Betagro are poultry lines, so the goat never comes from them. Bone-in goat is why dishes like rogan josh and nihari taste the way they do back home. Rich gravies like butter chicken are mild by default — ask for heat if you want it.
The one most tables start with is butter chicken, and if you would rather eat off the skewer than out of a bowl, the tandoori page is the one to read. The dishes most guests start with here are Butter Chicken, Chicken Tikka Masala and Mutton Rogan Josh — each has its own page with how it is cooked, what it pairs with and the questions guests ask most.
Frequently Asked Questions about Chicken, Mutton & Seafood Curries
What is on the non-veg main course list?
There are 29 curries here — chicken, bone-in goat, prawn, fish and egg — from ฿170 for the egg dishes to ฿450 for the nalli nihari. Heat can be set mild, medium or hot when you order.
Where do these curries come from, and how long do the goat dishes cook?
Butter chicken is Old Delhi — Moti Mahal, late 1940s — and the whole makhani family with it. Kadai belongs to the Punjabi dhaba tradition and is named for the iron wok it is finished in. Rogan josh is Kashmiri, built on fennel, dry ginger and Kashmiri chilli, which is why it looks fiery and eats moderate. Nihari came out of the Mughal kitchens of old Delhi as a dawn dish. Time is the real difference on the goat: mutton curry simmers about two hours, and the nalli nihari runs six to eight, which is what turns shank meat and marrow into that texture.
Is the meat halal?
Yes — the chicken comes daily from Makro's halal-marked product lines (CP Foods, Betagro; the green halal logo is on the packaging, which we will happily show you), and the mutton is halal-marked bone-in goat from our halal supplier. No pork in the building, no alcohol in any pan. Halal-friendly rather than CICOT-certified, stated plainly.
How spicy are the non-veg mains by default?
The cream-based dishes (butter chicken, chicken lababdar, shahi chicken curry, chicken makhni wala) are mild by default; kadai, rara and the mutton curries carry more warmth. Everything can be set mild, medium or hot when you order — the masala is ground fresh, so heat is adjusted in the pan, not by adding chilli sauce.