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Nutrition pr. 100g

16.0 g
179 kcal / 748 Kj
10.2 g
0.8 g
5.3 g
0.18 g
Saturated fat:
3.1 g
2.1 g

Chicken Platter

Though ”Chicken Platter” is English, it is here a reference to the South Indian tradition of serving a larger plate (a so-called “thali”) with various smaller dishes. The South Indian kitchen is generally much simpler than the one(s) in Northern India, and it’s therefore customary to serve a larger platter with plenty of simple dishes. Bindia’s Chicken Platter is inspired by this South Indian custom.

In Northern India where Bindia’s founder Amer Suleman is from, it is inversely commonplace to invite your guests for something more like a buffet, where all the food is placed in the middle of the table with everyone sitting around it, taking whatever, they want to. ”This is a luxury and a tradition, which surprises a few Westerners”, Amer Suleman admits. Bindia’s Platters are therefore a way to collect a few different things on one plate to make it more simple, cheap, and easier to understand for the Western guest.

Chicken Platter the Bindia Way

On our Chicken Platter we serve our famous Butter Chicken with aromatic basmati rice.

Ever since we opened in 2003, the Butter Chicken has been our most popular dish.

”Heavenly” a critic from Jyllandsposten once described Bindia’s Butter Chicken, while a writer from AOK thought our Butter Chicken “ought to be on a list of illegal, addictive drugs.”

During its creation, our Butter Chicken goes through four different temperings, which is an Indian cooking technique of manipulating taste by adding crushed, stir-fried spices. We even use a lot of spices you won’t find in a Butter Chicken elsewhere.

We use a total of 23 different ingredients in this customer favorite: all the way from the base of the curry consisting of just tomatoes, ginger, and garlic, to the more surprising contents like poppy seeds and licorice root.

Last, but not least, we use tenderloins from Danish chickens, which are marinated in our very own marinade made by ginger, turmeric, fenugreek, among other things, and grilled at very high temperatures in order to keep the chicken juicy, tasty and tender.

”The result is addictively delicious!” a critic from Berlingske Tidene exclaimed, but we think you should judge for yourself by visiting our take-away shops in Østerbro, Nørrebro, Frederiksberg, Amager, Lyngby, and Søborg, or by ordering here.