Butter Chicken, known across Punjab as Murgh Makhani, is the crown jewel of North Indian cooking, and at Saanjh 24-7 it is served the way it was meant to be made: marinated boneless chicken charred in our tandoor, then finished in a slow-cooked makhani gravy of ripe tomatoes, sweet butter, and fresh cream. Every bowl carries the warmth of a Winnipeg dhaba kitchen that never closes.
This is the dish that has made Saanjh a Keewatin Street late-night destination — silky, lightly sweet, and gently smoky. Whether you are ordering a single bowl after a long shift or feeding the whole family, our Butter Chicken pairs perfectly with garlic naan, chicken biryani-side rice, or a fresh tandoori roti.
Authentic Punjabi Flavour
Real Kashmiri red chilli gives our gravy its signature glow without overwhelming heat. Fresh fenugreek leaves (kasuri methi), house garam masala, and a touch of honey deliver the balance Saanjh is known for — bold, layered, and never harsh.
How We Make It
Boneless chicken thighs are marinated for hours in yogurt, ginger, garlic, and chilli before being charred in our tandoor. The pieces are then folded into the makhani gravy and finished with cream and butter, so every bite is fork-tender and every sauce-soaked piece of naan tastes like home.
