Aamrai Indian Kitchen & Bar

Name: Aamrai Indian Kitchen & Bar
Address: 1938 US-45 Bypass, Jackson, TN, 38305, US
Telephone: (731) 343-2600

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Tue–Sun: lunch 11am–3pm, dinner 5pm–10pm; Mon closed

1938 US-45 Bypass, Jackson, TN 38305
(731) 343-2600
Last verified: November 2026
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Dishes to know on this menu

Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Chicken Tikka Masala · Paneer Tikka.
Tikka masala: Chunks of roasted marinated chicken (tikka) in a creamy, spiced tomato sauce. Thought to have been created in Britain, possibly in Glasgow, rather than in India, and now one of the most popular dishes in Britain; paneer tikka masala is the vegetarian version. 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: Butter Chicken.
Chops & lamb chops: Rib chops marinated in yogurt, ginger-garlic and spices and grilled in the tandoor until the edges char. Often the most expensive item in the grill section and a house showpiece at Pakistani and Punjabi restaurants. On this menu as: Lamb Chops.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Garlic Naan.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon juice or another acid and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is used throughout North Indian cooking. On this menu as: Paneer Tikka.

How these dishes compare

Tikkatypically $15.95 across 414 menus
Naantypically $3.99 across 382 menus
Butter chicken (murgh makhani)typically $16 across 363 menus
Tikka masalatypically $16.97 across 340 menus
Chops & lamb chopstypically $29 across 168 menus

Aamrai Indian Kitchen & Bar on our other sites

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Aamrai Indian Kitchen & Bar

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How these dishes compare

Aamrai Indian Kitchen & Bar on our other sites