Halal King Indian Grill - Norcross, GA 30071 (Menu & Order Online)

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APPETIZERS & WINGS

Fresh sliced onion fritters prepared with chick-pea flour, whole coriander, onions, and other spices.

Chana Bhaji Appetizer

Sautéed chick-peas with grilled onion, ginger, roasted garlic, cubed tomatoes, and herbs.

Chicken 65 is a spicy, deep-fried chicken dish originating from South India. Chicken slices marinated with garlic and ginger; then stir-fried and slightly sautéed with green chili, mixed bell pepper, grilled onion, and special sauce.

Vegetable Samosa

Triangular puffed pastry stuffed with mashed potatoes, green peas, carrots and mildly spiced herbs.

Vegetable Spring Rolls

Tandoori Hot Wings (6)

Jumbo wings marinated in special ‘Tandoori’ sauce, grilled in clay ‘Tandoori’ oven, and topped with chef’s special spicy Tandoori sauce.

Buffalo Wings (6)

Deep fried crispy wings with buffalo sauce.

Sweet & Sour Wings (6)

Curry Hot Wings (6)

Crispy wings that give you curry flavor with buffalo touch.

Golden Hot Honey Wings (6)

Sweet and sour medium hot honey sauce.

Teriyaki Wings (6)

Original Japanese medium hot teriyaki sauce .

Nuclear Blast (6)

Crispy wings with very very hot Nagaland sauce.

Wings baked in a clay oven then add butter, cilantro and dry chaat masala.

Lemon Pepper Wings

Deep fried crispy wings with butter and lemon peppers.

SOUPS

Chicken soup cooked with lentils and spices.

Mulligatawny Soup

Lentils cooked with celery, carrots, and onions with mild spices.

CHEF'S SPECIALS & INDO CHINESE SPECIALS

Murugh Roast (Chicken Roast) with Special Rice

Chicken leg quarter marinated in yogurt, turmeric, ginger, garlic, chopped onions, etc. and prepared in a rich creamy sauce.

Chicken Tikka Masala

Boneless white meat Chicken marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Lamb Shish Kabab Masala

Boneless Lamb marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Shrimp Tikka Masala

Peeled Shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Chicken white meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

Chicken stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Peeled shrimp stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese chili sauce and spices.

Tofu stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, a special Indo-Chinese chili sauce, and spices. Served with basmati pulao rice.

Manchurian Chicken

Chicken stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices.

Manchurian Shrimp

Peeled shrimp stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices.

Paneer stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, a special Indo-Chinese chili sauce, and spices. Served with basmati pulao rice.

Manchurian Tilapia

Tilapia stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions, a special Indo-Chinese Manchurian sauce, and spices. Served with basmati pulao rice.

Gobi Manchurian

Cauliflower stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices.

Paneer Manchurian

Paneer stir-fried with green bell peppers, soy sauce, garlic, ginger, green chili, chopped onions and a special Indo-Chinese Manchurian sauce and spices.

TOFU SPECIALS

South Indian style hot and sour curry sauce. Tofu cooked in hot spices with potatoes, tomatoes, onions and cilantro.

Tofu Malai Curry

East and West Bengal’s favorite coconut based curry with medium spices. Tofu cubes cooked in coconut milk, onions, garlic, coconut paste and chef’s special spices.

Tofu Tikka Masala

Tofu marinated in a blend of yogurt and mild tandoori spices then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Tofu & Chick-Peas Masala

Chickpeas cooked with tofu and onions in a light Masala sauce.

VEGETABLES

Lentils prepared with medium curry spices. Served with basmati rice.

Mixed Vegetable Curry

Assorted vegetables with carrots, green peas, cauliflower, green beans, zucchini, chick peas, etc.

Vegetable Korma

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger, garlic, yogurt and fortified butter.

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger, garlic, yogurt and fortified butter.

Potatoes with skinless pureed roasted eggplant with garlic, onion, tomatoes, and chef's special blend of spices.

‘Masoor Daal’ (lentils) cooked with turmeric, tomatoes, onions, and topped with roasted garlic.

Sautéed chickpeas (garbanzo beans) with grilled onion, turmeric, ginger, garlic, cubed tomatoes, and herbs.

Green peas and homemade ‘Ponir’ (cheese) prepared in a special creamy tomato sauce with ‘methi leaves’.

Chopped spinach cooked with roasted garlic, onion, tomatoes, and chef’s special blend of herbs.

Chopped spinach and ‘Aloo’ (potatoes) cooked with roasted garlic, onion, and tomatoes.

Chopped spinach prepared in a delightfully light cream sauce with cubed ‘Ponir’ (cheese).

MASALA ITEMS & CHEF'S SPECIALS

Shrimp Tikka Masala

Peeled Shrimp marinated in a blend of yogurt and mild tandoori spices, then baked in clay oven and cooked with fresh mint leaves, cream, cashew paste and our chef’s special Masala sauce.

Chicken white meat marinated in a blend of yogurt and very mild tandoori spices, then baked in clay oven and cooked with cream and our chef’s special spices, garnished with dried methi leaves (fenugreek) and butter.

CHICKEN CURRY EXPRESS

Spicy. Cooked with mixture of green chilis, peppers, onions, and tossed in a spicy sauce.

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Chicken Vindaloo

Prepared in spicy vinegar sauce with potatoes.

Prepared with lentils (daal) in medium curry sauce.

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger, garlic, yogurt and fortified butter.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Chicken Malai Curry

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

LAMB CURRY EXPRESS

India’s favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Prepared in spicy vinegar sauce with potatoes.

Prepared with lentils (daal) in medium curry sauce.

Traditional dish from Mughal cuisine. Rich creamy mild curry sauce with ginger, garlic, yogurt and fortified butter.

Lamb Malai Curry

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

SHRIMP CURRY EXPRESS

Shrimp do Piaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaza ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type of onions. Do piaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion and bell peppers.

India’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with Planet BOMBAY special curry spice favorite yellow curry sauce cooked with grilled onions, turmeric, garlic, and ginger.

East Indian’s favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers East India’s favorite brown curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Shrimp Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’, the Portuguese word for garlic. cooked in hot spices with potatoes.

The city of Hyderabad in Andhra Pradesh has a rich heritage of Mogul cuisine. It was here the last Mogul emperors retired before finally handing over power to the Nizam dynasty. But the original recipe of Kurma comes from Delhi, the center of Mogul cuisine. Kurma is a rich and creamy style mild curry sauce cooked with yogurt, cream, cashew nut, pineapple and pure homemade butter.

Cooked with garden fresh spinach then cooked with garlic, tomatoes, onion and other spices.

Shrimp Malai Curry

East-West Bengal favorite coconut-based curry with medium spices. Cooked in coconut milk, onions, garlic, coconut paste, and chef's secret spices.

FISH CURRY EXPRESS

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, garlic and ginger. Also prepared with special curry spices.

Salmon Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

East Indian’s favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Salmon do Piaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaza ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion and bell peppers.

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, garlic and ginger. Also prepared with special curry spices.

Tilapia Vindaloo

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

East Indian’s favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Tilapia do Piaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaza ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion and bell peppers.

SHRIMP KEBAB CURRIES

Lamb Shish Kebab Curry

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger. Also prepared with special curry spices.

Ground lamb cooked with green peas, onions, tomatoes and cilantro in a thick curry sauce.

Shish Kebab Bhuna

East Indian’s favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Shish Kebab do Piaza

With lashings of onions, dopiaza’s popularity is timeless. In the Hindi Language ‘Do’ means two and ‘Piaaz ‘ is onion. Hence the popular belief that the word refers to the use of twice the amount or two different type Of onions. Dopiaza is essentially a Mogul dish and history has it that named after Emperor Akbar’s courtier, Mullah Dopiaza Prepared with lots of onion and bell peppers.

GOAT CURRY EXPRESS

Indian’s favorite brown curry sauce cooked with blended onions, green peppers, vegetables, garlic and ginger.

East Indian’s favorite brown and thick curry sauce cooked with fresh garlic, ginger, tomatoes, onions and green peppers.

Vindaloo is Goa’s most famous export, but its origin are in fact Portuguese. In the 16th century, when Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from ‘Alho’ , the Portuguese word for garlic. cooked in hot spices with potatoes.

Prepared with lentils (daal) in medium curry sauce.

Popular North Indian and Pakistani meat dish, derived from a meal served in the Court of the Moghul Emperors. The word is a variation on the Urdu word 'Pasande,' or 'the favorite one,' which refers to the prime cut of meat traditionally used within: marinated with yogurt, garlic, ginger and chef special spices. Also cooked with almond, cream and slice of pineapples.

Cooked with fresh chopped spinach cooked with garlic, tomatoes, onion, and other Indian spice.

Goat Malai Curry

Cooked with coconut milk, onions, garlic, powdered coconut, and Bombay special spices.

TANDOORI SPECIALS INDIAN GRILL

Chicken breasts marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Chicken Tandoori

Chicken leg quarters marinated in special sauce made with yogurt, lemon juice, grilled over charcoal in 'tandoori oven'.

Lamb Sheek Kabab

Minced lamb spiced with ginger, herbs and onions, and grilled with bell peppers and grilled onion.

Chicken Shish Kabab

Ground chicken marinated with spices and herbs.

FRIED RICE

Chicken Fried Rice

Shrimp Fried Rice

Vegetable Fried Rice

Basmati rice dish with green peas, cubed carrots, and grilled onions; prepared with fortified butter.

Eggs Fried Rice

BIRYANI

Vegetable Biriyani (24 oz.)

Goat Biriyani (24 oz.)

Chicken Biriyani (24 oz.)

Shrimp Biriyani (24 oz.)

Chicken 65 Biriyani (24 oz.)

Specialty biriyani with seasoned chicken 65. Slightly spicy.

BREADS

Unleavened white flour hand rolled flat bread fresh baked in ‘tandoori clay oven’ with a touch of butter.

Naan bread topped with minced garlic.

Naan bread topped with cheese.

Hand rolled flat bread fried with butter in a skillet.

CHUTNEYS & SAUCES

Sweet Mango Chutney

Spicy Mango Pickle

Yogurt-Cucumber Raita

Green Mint Sauce (4 oz.)

Tamarind Sauce (4 oz.)

BEVERAGES

Spiced Iced Tea

DESSERTS

Sponged pastry in flavored syrup.

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