Best Butter Chicken in Edmonton: BABA'S Recipe

In 1962, S. Himmat Singh — known to everyone as Baba Ji — stirred a spice blend at a small Punjab roadside stall. Sixty-four years later, that exact blend still simmers at BABA Chicken in Tawa, Edmonton, AB. Not because it's the fanciest. Because it's made the slow way. Regulars from Mill Woods Town Centre and surrounding neighborhoods know it.

Why the best butter chicken starts with a 1962 recipe

Most restaurants buy their spice blends pre-ground. They sit on warehouse shelves for a year. By the time they reach the kitchen, the volatile oils that carry flavor have evaporated. Baba Ji didn't have warehouses. He ground his spices fresh, mixed them with yogurt, and marinated his chicken overnight. That's the foundation of BABA'S Butter Chicken, which's still made today in Alberta with that same philosophy.

The recipe traveled from that roadside stall to the first official Baba's Restaurant in Model Town in 1991. Then to Edmonton. At 3315 34 St NW in Tawa, the same spice blend goes into the same sauce. Charred tomatoes. Yogurt marinade. Cashew cream instead of shortcuts. The technique hasn't changed because the technique works.

Customers from Mill Woods, Tawa, Weinlos, and beyond know the difference. One reviewer captured it simply: "Excellent food. Authentic flavors, unforgettable taste — straight from the heart of Punjab." That's what six decades of the same recipe tastes like.

What makes BABA'S butter chicken different from other Indian restaurants

Walk into most kitchens and you'll see brown curry sauce simmering in the pot. Walk into ours and you'll see the technique that got us here: three specific steps no one else bothers with.

First, the tomato base. We char the tomatoes in the pan until the surface blackens and the pan smokes. Most restaurants skip this step — it adds 15 minutes. The char pulls out natural sugars and depth you can't get from uncooked tomatoes. Taste a spoonful. You'll feel it immediately.

Second, the marinade. Our chicken sits for 12 hours in yogurt mixed with Kashmiri chili, cumin, coriander, cardamom, and cloves. The yogurt's acid tenderizes the meat. The spices set their flavor so deeply that just simmering in sauce at the end reinforces what's already locked in. Restaurants in Mill Woods, Tawa, Weinlos, and beyond that skip the marinade can't catch up by adding more sauce.

Third, the finish. Cream. Real cashew cream. Not heavy cream from a carton. We blend roasted cashews into a paste, then fold it in at the very end. You'll taste it instantly — silk instead of sludge. The color stays a warm orange-red instead of drowning in beige. Order online at babachicken34.ca or stop by our Tawa location to see it for yourself.

The full order: starters and sides that pair with butter chicken

BABA'S Butter Chicken shines on its own, but locals know you pair it with what comes before.

Start with the Afghani Chicken Tikka ($17.99). Tender chicken marinated in an Afghani-style blend, charred to perfection in the tandoor. The smoke and char on the outside, the tender meat inside — it's the perfect warm-up to the curry. If you want something lighter, go Tandoori Chicken ($17.99) — just yogurt, spices, and the grill. Both are sold out by 9 PM most nights.

If you're ordering for a group, grab the Non-Veg Platter ($26.99). Multiple tandoor-grilled meats on one plate. See how each one tastes when it's made right. We've been delivering these to Mill Woods and neighborhoods across SE Alberta, and regulars order it specifically to compare techniques.

Then comes the BABA'S Butter Chicken ($19.99). Order it with fresh-baked garlic naan. The naan soaks up the sauce, and the garlic cuts through the cream. It's a combination that's been selling out most Fridays for a reason. We deliver to Lee Ridge, Edmonton, AB and Bisset, Edmonton, AB, plus customers across the region who want authentic North Indian cooking. For vegetarians at your table, the BABA's Butter Paneer ($17.99) uses the exact same sauce with paneer instead of chicken — same depth, same spice, same finish.

Find us: delivery, pickup, and dine-in hours

We're at 3315 34 St NW in the Tawa neighborhood. If you're in Mill Woods, Weinlos, Richfield, or Jackson Heights, we deliver. We've also gone out as far as Ellerslie and Summerside when orders come in.

Hours: Sunday–Thursday 1 PM – 12 AM, Friday–Saturday 1 PM – 1 AM. Call us at +1 (780) 244-1230 for phone orders, or order online at babachicken34.ca. We offer delivery throughout SE AB, pickup from the restaurant, or dine-in seating.

Beyond regular dining, we do full catering for events of all sizes — from intimate family gatherings to large celebrations. Customized menus available. That's where the butter chicken really shines when you've got 30 people gathering around it.

Frequently Asked Questions

What makes BABA'S Butter Chicken stand out?

The recipe traces to 1962. Charred tomatoes, a 12-hour yogurt marinade, and cashew cream — not sugar, not shortcuts. Most butter chicken relies on sugar and speed. We don't.

What should I order with the butter chicken?

Fresh-baked garlic naan. The combination sells out most Fridays. For starters, try the Afghani Chicken Tikka (tandoor-charred) or Tandoori Chicken (smoky, lightly spiced). The Non-Veg Platter gives you multiple preparations at once.

What are your delivery areas?

We deliver throughout southeast Edmonton, including Tawa, Mill Woods Town Centre, Weinlos, Tweddle Place, Richfield, and surrounding neighborhoods. Call +1 (780) 244-1230 to confirm delivery to your address.

Do you have vegetarian options?

Yes. BABA's Butter Paneer uses the same sauce and spice blend with paneer instead of chicken ($17.99). We also serve the Spinach Corn Roll (crispy, packed with spiced spinach and corn) and other vegetarian curries.

Do you offer catering?

Yes. Full-service catering available for events of all sizes. Customized menus for intimate gatherings to large celebrations. Contact us at +1 (780) 244-1230 or visit babachicken34.ca.