Butter Chicken in Copenhagen
Butter chicken is the dish Zahida is best known for. It's what regulars order without looking at the menu, and what first-time guests ask about by name.
We slow-cook it, chicken marinated overnight, sauce built from toasted spices and slow-cooked tomato, cream added at the end for balance rather than weight. You'll find it on the tasting menu and à la carte.
On the last Wednesday of every month, Butter Chicken Night puts a full portion, with rice, on the table for 135 DKK. Worth booking ahead.
Find us in central Copenhagen, two minutes from Nørreport Station.
What Makes Our Butter Chicken Different
Plenty of restaurants serve butter chicken. Most lean sweet and heavy and let cream do the work. Ours is built differently.
The chicken marinates overnight, then cooks low and slow until it pulls apart with a fork. The sauce starts with whole spices toasted in ghee, then ginger, garlic and tomato caramelised down for the better part of an afternoon. Cream comes in only at the finish — for body and balance, not as the headline. Served with fragrant basmati and just enough acidity and heat to keep the richness in check.
This is the version of butter chicken we'd cook for our own families.
Butter Chicken Night in Copenhagen
Once a month — last Wednesday — we host Butter Chicken Night. Same dish, midweek price, served until we run out. It's the dish that built our reputation, and still the easiest answer when someone asks where to eat Indian food in Copenhagen.
Pairing Butter Chicken with Wine & Cocktails
What to drink with it: an aromatic white if you like a touch of sweetness in the glass, a Pinot Noir if you don't, or any low-tannin red that won't fight the spice. Our wine list and bar menu are built to sit alongside food like this — ask the floor team and they'll pour to your plate.
Where to Find Us
We're two minutes from Nørreport Station in central Copenhagen. Dinner, date night, a Thursday with friends — book the table and we'll take it from there.