Chicken is marinated and cooked in a tandoor until charred, then simmered in a silky butter and cream sauce infused with tomato, fenugreek (methi), and spices. The sauce is neither too thick nor too thin — it coats the chicken evenly. The balance of richness (cream and butter) and acid (tomato) is what distinguishes good butter chicken. Reviewers note Purani Dilli's version is rich without being cloying.
Tips from diners
Order with naan (traditional Indian bread) or basmati rice to soak up the sauce. The sauce is the star.
This is the go-to order if you're unsure what to pick. It's made right every time and satisfying without being heavy.
Mutton is slow-cooked (braised) with a sauce of tomato, yogurt, onion, and a careful blend of spices including cardamom, cinnamon, and cloves. The meat becomes tender through hours of cooking, almost falling apart. The sauce is reddish and aromatic, rich but not heavy. A classic Mughlai preparation that defines traditional North Indian cuisine.
Tips from diners
Ask for it slightly spicier than standard — the kitchen can adjust. The default is mild to moderate.
Order this for a table that loves meat and depth. The flavor complexity is higher than butter chicken.
Black lentils (urad) are cooked for hours until creamy, then simmered with butter and cream, finished with tomato and a pinch of kasuri methi (dried fenugreek). The signature touch: a hot piece of charcoal is placed in the dal, creating a smoky infusion that permeates the entire dish. The result is rich, warming, and deeply flavorful. Vegetarians and meat-eaters alike order this.
Tips from diners
This is one of the most satisfying vegetarian curries available. Rich enough that meat-eaters won't feel shortchanged.
Watch for the charcoal smoke ritual if you're seated near the kitchen — it's part of the theater of the dish.
Paneer (Indian cottage cheese) is cubed, marinated in yogurt and spices, grilled in the tandoor until charred, then finished in a creamy tomato-based sauce similar to butter chicken. The cheese stays firm while absorbing the sauce. Less rich than butter chicken but equally comforting. A vegetarian staple that showcases paneer's versatility.
Tips from diners
Order with naan to maximize the sauce experience. The paneer pieces are generous.
Minced mutton or chicken is mixed with onion, ginger, green chili, and coriander, hand-molded onto metal skewers, and grilled until the exterior chars and crisps. The interior stays moist and tender. Served with sliced onion and lemon for squeezing. A classic Old Delhi street food that represents the restaurant's commitment to street-level authenticity.
Tips from diners
Order this as a starter — it's light enough to precede a curry and showcases the kitchen's seasoning.
Purani Dilli channels the chaotic, flavorful energy of Old Delhi's street food scene with menus that focus on Mughlai classics and regional North Indian specialties. The restaurant exists in two locations; the Sheikh Zayed Road branch operates from Four Points by Sheraton Downtown. Signature dishes like butter chicken and a slow-cooked dal makhani (finished with a dramatic charcoal smoke) define the experience.
The restaurant channels Old Delhi vibrancy with warm colors and energetic service. It's not fine dining — it's vibrant, casual, and intentional.
Lunch service (12:30–3pm) is quieter than dinner. Arrive before 1pm for a more relaxed experience.
For 4 people, order 2 curries, 1 seekh kebab starter, naan/rice, and a dal. Costs around 350–400 AED total. Excellent value.
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