Most butter chicken in Edmonton tastes the same: sweet tomato sauce, heavy cream, and chicken that's been sitting in steam. Indian Craft's version breaks the pattern. The difference is in the process, and it's worth the drive to Edgemont.
What sets Indian Craft's Butter Chicken apart in Edmonton
Most places skip this. Indian Craft doesn't. You can taste the difference the moment the dish hits your table.
The chicken itself is already special. We grill it in a tandoor first. That's the clay oven that charred the edges and locks flavor in before any gravy touches it. No water-logged bites. No pale texture. You've got actual sear. This is the first detail most restaurants skip entirely. It takes 12 more minutes per batch. Most places don't bother.
From there, the gravy is pure North Indian technique. Tomatoes get charred in a hot pan until the skins blister and split. That char is what separates butter chicken from butter soup. The tomatoes develop depth, bitterness, complexity. Then they're crushed into a base of onion, garlic, and slow-cooked cream. We finish with whole butter and a touch of kasuri methi (dried fenugreek leaves). Nothing pre-made. Nothing from a jar. Everything that's in the gravy, we made it in Edmonton.
From the tandoor to the gravy: how it's made
The process starts the day before. Chicken breast is marinated in yogurt, ginger-garlic paste, Kashmiri chili powder, and garam masala. The yogurt tenderizes; the spices soak in. Overnight in the fridge.
Next morning, the marinated chicken goes into the tandoor. We thread it on metal skewers, 4 to 5 pieces per skewer, not crowded. The tandoor runs at 700°F. The chicken takes 8 to 10 minutes, turning halfway through. You'll see the edges darken, the surface turn brick-red. That's what you want. That char is flavor.
While the chicken's in the tandoor, the gravy's getting made. Tomatoes go face-down on cast iron, no oil, high heat. Six to eight minutes. The skins blacken and blister. You'll hear the pan hiss. That's the sugar caramelizing, building depth. Once they split open, we blend them with roasted onions, golden garlic, a piece of ginger. Smooth paste.
Tomato blend hits a heavy pan with whole butter and cream. Simmer 15 minutes. Salt, kasuri methi, the hot chicken from the tandoor. Five more minutes on the heat. That's it.
What to order alongside your Butter Chicken
The menu at Indian Craft is built to pair. If you're ordering butter chicken, here's how to make the meal complete.
Garlic Naan. Our tandoor bread comes out with bubbles on the crust and char on the edges. One piece costs $3.99. Order two. The gravy soaks into the naan in a way that rice can't match. We brush ours with fresh garlic oil right after it comes out of the heat.
If you want another protein option on the side, the Chicken Tikka Masala is worth ordering. It's our second signature: England's famous dish, which means spiced chicken breast in thick creamy gravy. Both gravies are different, and a lot of guests get one of each to experiment with how they combine. Two complete plates, shared between two people, means you've got variety.
For vegetarians at the table, the Dal Makhni ($14.99) is a lentil and kidney-bean dish cooked with butter and cream. Rich, warming, and substantial on its own. Pairs with naan too.
A simple Basmati rice or biryani on the side rounds out the meal. The Chicken Biryani ($17.99) is layers of basmati, chicken, herbs, and fresh mint. Some nights, that's the main course for people who don't want a separate curry.
Serving West Edmonton's Edgemont, The Hamptons & Glastonbury
We're at 114 Edgemont Rd NW, in the heart of Edgemont. This location serves the primary neighborhoods (Edgemont, The Hamptons, and Glastonbury) plus nearby areas including Callingwood North, Cameron Heights, and Patricia Heights across West Edmonton. The growth has been real. New families, new apartment complexes, more traffic on the Anthony Henday. But the dining options haven't caught up yet.
Edmonton's west side hasn't had many spots doing this right. Chains, fast-casual, predictable. Real Indian cooking (the kind that starts in a tandoor and finishes in your mouth) is hard to find. We're here for that crowd.
If you're in The Hamptons or Glastonbury, you're 10 to 15 minutes away. If you're in Edgemont itself, we're closer. Pickup runs quick. Most orders take 20 to 30 minutes from call to bag.
Visit us or order pickup
Ready to Try West Edmonton's Best Butter Chicken?
Order your butter chicken, Chicken Tikka Masala, and fresh Garlic Naan for pickup at Indian Craft. We're open every day, 11 am–10 pm (Friday and Saturday until 11 pm).
Order Online at Indian CraftFrequently Asked Questions
What makes Indian Craft's butter chicken different?
We start with tandoor-grilled chicken, charred on the outside, locked in with flavor. Then it finishes in a tomato-butter gravy we make from scratch daily. No shortcuts. Most restaurants use pre-made bases or skip the tandoor step entirely. That's the difference.
Can I order butter chicken for pickup in Edmonton?
Yes. We're open Monday through Sunday, 11 am–10 pm (Friday and Saturday until 11 pm). Order online at indiancraftrestaurant.ca or call 5876350383. We're located at 114 Edgemont Rd NW in Edmonton, AB, serving Edgemont, The Hamptons, Glastonbury, and surrounding neighborhoods.
What should I order with my butter chicken?
Our Garlic Naan is freshly baked and pairs perfectly with the gravy. If you want a complete meal, try the Chicken Tikka Masala or Dal Makhni on the side. Many regulars order both a naan and a rice to get different textures with each bite of the sauce.