Klay Oven Kitchen

Name: Klay Oven Kitchen
Address: 131 N Clinton Street, Chicago French Market, Chicago, IL, 60661, US
Telephone: (312) 454-6117
Price range: $

North Indian$

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Mon–Fri 11am–3pm (Wed opens 1pm), Sat–Sun closed

131 N Clinton Street, Chicago French Market, Chicago, IL 60661
(312) 454-6117
Last verified: September 2026
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Chicken curry over basmati rice with cabbage slaw, sliced tomato and pickled red onions on a white plate at Klay Oven Kitchen

Meats

Chicken Tikka Masala
Thigh meat simmered in a creamy tomatoey/fenugreek sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$14
Pork Vindaloo
- Spicy
Shoulder meat slow braised in a chili/vinegar/coconut milk sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$14
Meatball Curry
- Spicy
Beef and pork meatballs braised in a tomatoey/chili/garam masala sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$14
Chicken Madras
Thigh meat simmered in an onion/coconut/milk/mustard seed sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$14

Vegetarian

Dal Makhani
Black lentils and kidney beans simmered in a tomato/creamy/garam masala sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$11
Rajma Masala
Kidney beans simmered in a tomato/mustard seed/curry leaf sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$12
Saag Paneer
Spinach and Indian cheese simmered in a cumin/turmeric/cream sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$12
Aloo Gobi
Potatoes and cauliflower cooked in a tomato/cumin/garam masala sauce. Served with basmati rice and naan, topped with cabbage slaw, tomato, pickled red onions, and yogurt.
$12

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Chicken Tikka Masala · Rajma Masala.
Tikka masala: Chunks of tandoor-grilled marinated chicken (tikka) simmered in a creamy, mildly spiced tomato gravy. Almost certainly invented in Britain's Punjabi restaurants rather than in India, and now the most-ordered dish on Indian menus in the English-speaking world. On this menu as: Chicken Tikka Masala.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Dal Makhani.
Vindaloo: A Goan dish descended from Portuguese carne de vinha d'alhos (pork in wine-vinegar and garlic) remade with dried Kashmiri chilies, vinegar and spices. Tangy and hot rather than merely hot; the restaurant version with potatoes (aloo) is a British-Indian pun that stuck. On this menu as: Pork Vindaloo.
Saag & palak: Saag means cooked greens: spinach, mustard, fenugreek or a mix. palak is specifically spinach. Puréed and simmered with ginger, garlic and cream, then paired with paneer, chicken or lamb. Sarson ka saag (mustard greens) with corn flatbread (makki di roti) is the Punjabi winter classic. On this menu as: Saag Paneer.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Dal Makhani.

How these dishes compare

Tikkatypically $15 across 385 menus
Samosatypically $6.99 across 361 menus
Daltypically $11.99 across 356 menus
Naantypically $3.99 across 352 menus
Butter chicken (murgh makhani)typically $16 across 336 menus
Saag & palaktypically $15.95 across 320 menus
Tikka masalatypically $16.99 across 316 menus
Vindalootypically $17.95 across 232 menus

Klay Oven Kitchen on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Klay Oven Kitchen

Menu

Meats

Vegetarian

Drinks + Sides

How these dishes compare

Klay Oven Kitchen on our other sites

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