Indian Inspirations: What Side Dish Goes with Butter Chicken?

Butter chicken—rich, creamy, and bursting with flavor. It’s the kind of dish that demands attention, the centerpiece of any meal.

But what happens when that centerpiece needs a supporting cast? Choosing what side dish goes with butter chicken isn’t just about filling up space on the plate; it’s about creating a symphony of flavors and textures that elevate the entire dining experience.

As someone who’s spent 15 years exploring the depths of culinary creativity, I’ve learned that the right side dish can turn a good meal into an unforgettable one.

This article will guide you through the best accompaniments—from crispy samosas to cooling raita, fragrant basmati rice to tangy pickled onions—that not only complement the rich decadence of butter chicken but also bring balance to the table.

By the end, you’ll know exactly how to create a meal that’s as harmonious as it is delicious.

What Side Dish Goes with Butter Chicken

Bread-Based Sides

Garlic Naan: The Classic Companion

When it comes to pairing something as rich and luscious as butter chicken, garlic naan is my absolute go-to. It’s not just bread—it’s a canvas that soaks up that velvety curry, making each bite a harmonious blend of textures and flavors. The subtle crunch of the charred edges, the softness of the interior, and that pungent kick from the garlic—it’s like this bread was born to dance with the creamy, spicy notes of butter chicken.

Imagine tearing a piece of that warm, pillowy naan and dragging it through the sauce, the garlic hitting your senses just as the spices from the curry begin to bloom on your tongue. It’s simple, it’s comforting, and it’s an absolute must on any plate of Indian cuisine.

Tandoori Roti: A Rustic Touch

But what if you want something a little more rustic? Enter tandoori roti. Unlike naan, which is often enriched with yogurt or milk, tandoori roti is more austere—a basic whole wheat dough slapped against the sides of a tandoor and left to blister and char. It has a chewier texture, a slightly smoky flavor, and a simplicity that lets the butter chicken take center stage.

Roti is the choice for those who want to balance the indulgence of the dish with something heartier, something that doesn’t compete with the butter but complements it. And let’s not forget, the satisfaction of tearing into a warm roti, using it to scoop up that rich curry, is a tactile experience as much as a taste sensation.

Pappadum: The Crunchy Contrast

Pappadum might not be the first thing that comes to mind when you think of bread, but don’t underestimate its power. These thin, crispy discs bring an entirely different texture to the table—a crunch that slices through the creaminess of butter chicken like a knife through butter (pun intended).

The beauty of pappadum is in its versatility. You can break it into pieces and use it as a delicate scoop for the curry, or simply enjoy it as a crunchy side that provides a contrast to the softness of the chicken.

But it’s not just about texture. Pappadum’s subtle lentil flavor, sometimes jazzed up with cumin or black pepper, adds a new dimension to the meal. It’s like a palate cleanser that resets your taste buds between bites, keeping the rich flavors of the butter chicken from becoming overwhelming.

Tandoori Roti vs. Garlic Naan: The Battle of the Breads

It’s hard not to compare tandoori roti and garlic naan when they’re both vying for a spot on your plate. Do you want the richness and the slight indulgence of naan, or do you prefer the more robust and straightforward nature of roti? This isn’t just a choice—it’s a reflection of what kind of meal you’re in the mood for.

Naan is the pick when you want to go all out, when you want to savor every buttery, garlicky, creamy bite of your butter chicken. But if you’re after something that’s a little more restrained, something that lets the main dish speak without interruption, then roti is your best friend. Both have their place at the table, and honestly, it’s hard to go wrong with either.

Pitfalls to Avoid

However, there’s one trap to avoid when considering these bread-based sides: staleness. A fresh naan or roti is a joy to eat, but as soon as it cools down and loses that just-cooked texture, it becomes a mere shadow of its former self.

Always go for freshly made, and if you’re cooking at home, serve them straight from the pan or tandoor. Stale bread can detract from the entire dining experience, turning what should be a delightful meal into something less than.

And don’t even get me started on reheating pappadum—it’s a disaster waiting to happen. Once it’s lost its crispness, it’s better left alone.

Rice and Grain-Based Sides

Basmati Rice: The Fragrant Foundation

There’s something almost poetic about basmati rice—the way each grain remains distinct, the subtle floral aroma that hits your nose as you lift the lid off the pot. When I think about what side dish goes with butter chicken, basmati is the first thing that comes to mind. It’s not just rice; it’s a fragrant foundation that holds everything together.

The delicate balance of flavors in butter chicken—the tang of the tomato, the richness of the cream, the warmth of the spices—needs something that can stand up to it without overwhelming.

Basmati, with its long, slender grains and subtle nutty taste, is the perfect partner. It absorbs just enough of the sauce, so every forkful is a perfect bite—flavors mingling in harmony, each one enhancing the other.

Vegetable Biryani: A Burst of Flavor

But maybe you’re not in the mood for something so straightforward. Maybe you want a side that brings its own personality to the table. Enter vegetable biryani. This isn’t just a side dish; it’s a celebration of color, texture, and flavor. Imagine fluffy rice interspersed with tender vegetables, all infused with a blend of spices that sing in your mouth.

Biryani is a bold choice—there’s no denying that. It’s complex, layered, with each bite offering something new. Pair it with butter chicken, and you’ve got a meal that’s rich, vibrant, and utterly satisfying. The biryani’s spices complement the butter chicken’s creamy sauce, while the vegetables add a freshness that cuts through the richness.

Rice Pilaf: The Subtle Sidekick

Then there’s rice pilaf—the quiet, dependable sidekick that never lets you down. It’s not flashy, but it’s reliable, and sometimes that’s exactly what you need. Pilaf, with its gentle seasoning and light, fluffy texture, provides a subtle backdrop that lets the butter chicken shine.

Unlike biryani, which demands attention, pilaf is content to play a supporting role. It’s there to enhance, not compete.

And sometimes, that’s the perfect choice—especially when you want the full, unadulterated experience of the butter chicken’s rich, creamy sauce. The beauty of pilaf lies in its simplicity—just rice, lightly toasted, cooked in broth until it’s tender and flavorful.

Lentil Dal: A Hearty Partner

Now, let’s talk lentil dal—because sometimes, rice alone isn’t enough. Sometimes you need something with a bit more substance, something that adds heartiness and depth to your meal. Dal is that something. With its thick, creamy texture and robust flavor, it’s the perfect partner for butter chicken.

Dal brings a different kind of richness to the table. It’s earthy, comforting, and satisfying in a way that only a bowl of lentils can be. When you spoon it next to butter chicken, you’re not just adding a side—you’re adding another layer of flavor, another dimension to the meal. And the best part? It’s as nutritious as it is delicious.

Pitfalls to Avoid

But here’s the thing: not all rice is created equal. The biggest mistake you can make? Overcooking it. Mushy, clumpy rice is a tragedy on the plate, especially when it’s supposed to be the delicate balance to a dish as luxurious as butter chicken. And let’s not forget about seasoning. Under-seasoned rice can leave your meal feeling flat and uninspired.

The key is to cook it just right—fluffy, fragrant, and perfectly seasoned. Whether you’re going with basmati, biryani, or pilaf, take the time to get it right. Because when it comes to pairing with butter chicken, the rice isn’t just a side—it’s an essential part of the experience.

Potato-Based Sides

Aloo Gobi: The Earthy Companion

Potatoes and cauliflower, both humble on their own, come alive when combined in aloo gobi. This dish is more than just a side—it’s an earthy, spicy hug on a plate. When you’re deciding what side dish goes with butter chicken, aloo gobi stands out, not because it tries to compete, but because it knows how to complement.

Imagine those tender potatoes, soft yet holding their shape, mingling with cauliflower that’s absorbed all the rich spices. The turmeric gives it that golden hue, while the cumin and coriander add layers of flavor that are warm and familiar.

It’s a dish that brings a subtle heat, a bit of crunch from the cauliflower, and an almost creamy texture from the potatoes. Paired with butter chicken, it’s like bringing the best of comfort food to the table, with the added depth of Indian spices that play off the creaminess of the chicken’s sauce.

Masala Fries: A Fusion Twist

Now, let’s talk masala fries—because sometimes you need a side that’s a little unconventional, something that breaks the mold of tradition. Masala fries are exactly that. Imagine your favorite crispy fries, but elevated with a dusting of garam masala, paprika, and a squeeze of lime. These aren’t just any fries; they’re a fusion twist that brings a zesty, spicy kick to the meal.

When you pair them with butter chicken, it’s like two worlds colliding in the best way possible. The fries’ crispiness offers a textural contrast to the butter chicken’s creamy, silky sauce, while the spices tie everything together in a surprisingly harmonious way. It’s comfort food with a twist, the kind of dish that makes you rethink everything you thought you knew about potatoes.

Spiced Potato Wedges: The Robust Side

For something a bit heartier, spiced potato wedges might just be the answer. These thick-cut wedges are all about that crispy-on-the-outside, soft-on-the-inside goodness, but with an Indian twist. Tossed in a blend of spices—think cumin, coriander, and a hint of chili powder—these wedges bring a robust flavor that’s hard to resist.

They’re perfect for dipping into the rich, velvety sauce of butter chicken, creating a bite that’s both satisfying and indulgent. The spices on the wedges don’t just complement the flavors of the butter chicken; they amplify them, making each mouthful a celebration of taste and texture.

Pitfalls to Avoid

But as with any potato dish, there’s a fine line between perfection and disaster. Undercooked potatoes—there’s nothing worse. Biting into a potato wedge that’s still hard in the center? A total letdown. It ruins the experience, especially when you’re trying to enjoy it alongside a beautifully cooked butter chicken.

The key is to get that perfect balance—crispy on the outside, fluffy on the inside, with just the right amount of seasoning. Because when you nail it, potatoes can be one of the most satisfying sides, a worthy companion to the rich and flavorful butter chicken.

Vegetable-Based Sides

Aloo Gobi: The Hearty Choice

There’s something deeply satisfying about aloo gobi. Potatoes and cauliflower, cooked until tender, with a burst of spices that create this beautifully earthy, almost rustic flavor. It’s not just a side; it’s a statement. Pairing it with butter chicken might seem redundant at first—both dishes are hearty—but they complement each other in ways that are almost magical.

Aloo gobi brings a bit of a crunch from the cauliflower, a softness from the potatoes, and a warmth from the spices that all work together to provide a contrast to the creaminess of butter chicken. It’s a side that doesn’t just sit on the plate; it interacts with everything around it, elevating the meal to a whole new level.

Chana Masala: The Spicy Companion

Then there’s chana masala—a dish that carries its own weight. Chickpeas, simmered in a tangy, spicy tomato-based sauce, create a side that’s as robust as it is flavorful. Chana masala doesn’t play second fiddle to anything. It stands tall beside the butter chicken, offering a spicy, tangy contrast that can cut through the richness of the dish.

The chickpeas provide a bite, a texture that’s both satisfying and grounding.

The spices—cumin, coriander, garam masala—bring depth, creating layers of flavor that keep you coming back for more. It’s not just about balance; it’s about creating a dance of flavors on your plate, where every bite is a new experience.

Cucumber Salad: The Refreshing Relief

Sometimes, after all the richness and spice, you need something light, something refreshing to reset your palate. That’s where cucumber salad comes in. Crisp slices of cucumber, tossed with a little yogurt, maybe some mint, a squeeze of lime—it’s like a breath of fresh air on your plate.

This isn’t just a filler; it’s a necessary contrast. The coolness of the cucumber, the creaminess of the yogurt, the brightness of the lime—it all works to cleanse your palate between bites of butter chicken. It’s a reminder that not everything on the plate needs to be rich and heavy. Sometimes, the simplest things make the biggest impact.

Raita: The Cooling Balance

And then there’s raita—the unsung hero of any spicy meal. This yogurt-based side is more than just a condiment; it’s a balancing act. It cools the palate, tempers the heat, and adds a creamy, tangy note that complements the spiciness of butter chicken.

Raita can be as simple as yogurt with a pinch of cumin, or it can be dressed up with cucumbers, onions, and fresh herbs.

It’s the side that doesn’t shout, but it’s missed when it’s not there. The cool, creamy texture of raita against the rich, spicy sauce of butter chicken is a pairing that’s both soothing and satisfying.

Pitfalls to Avoid

But here’s the catch—don’t let your vegetable-based sides become an afterthought. Overcooked cauliflower in your aloo gobi? Mushy and flavorless. Undercooked chickpeas in your chana masala? They’ll be tough and unpleasant, ruining the whole experience. The freshness of your cucumber salad is key—anything less, and it loses its purpose.

These sides need attention to detail, just as much as the main dish. Because when done right, they don’t just accompany the butter chicken—they elevate it, creating a meal that’s balanced, flavorful, and deeply satisfying.

Salad-Based Sides

Cucumber Salad: The Crisp Contrast

There’s something about cucumber salad that just works—especially when you’re dealing with the rich, creamy decadence of butter chicken. Imagine biting into a slice of cucumber, its coolness and crunch creating a stark contrast to the warmth of the spices still lingering on your tongue. It’s like taking a refreshing dip in a pool after a long day in the sun.

This salad isn’t complicated. It doesn’t need to be. A few thin slices of cucumber, a dash of salt, maybe a sprinkle of fresh dill or mint, and a squeeze of lime. It’s simplicity at its finest, and that’s exactly why it’s perfect.

The lightness of the cucumber, the zesty lime—it’s all about balance. In a meal where richness reigns supreme, the cucumber salad is the quiet counterpoint, the cool breeze in a warm room.

Mixed Green Salad: The Fresh Balance

And then there’s the mixed green salad. Now, this might seem like an odd choice to pair with butter chicken, but stay with me. Imagine a bowl of fresh greens—spinach, arugula, maybe a bit of romaine—tossed with a light vinaigrette. It’s not about overpowering the butter chicken; it’s about complementing it.

The bitterness of the greens, the tang of the vinaigrette—these are flavors that cleanse the palate, refresh it, even, so that each bite of butter chicken feels as indulgent as the first. Plus, there’s a textural contrast that’s undeniable. The crispness of the greens against the creamy chicken? It’s a pairing that makes the whole meal feel lighter, more balanced, and yet still indulgent.

Tomato and Onion Salad: The Tangy Companion

Now, let’s talk tomato and onion salad. This is where things get a bit more intense. Slices of ripe tomatoes, sharp red onions, maybe a sprinkle of chaat masala for that extra kick. It’s bold, it’s vibrant, and it’s exactly what you need when the richness of butter chicken starts to feel a bit too much.

Tomatoes bring a sweetness that cuts through the cream, while the onions add a bite that keeps your taste buds on their toes. And that chaat masala? It’s like a little flavor bomb that explodes with every bite. This salad isn’t just a side; it’s an experience—a tangy, spicy counterbalance that brings the meal full circle.

Pitfalls to Avoid

But here’s the thing with salad-based sides—they need to be fresh. A cucumber salad with soggy slices? It’s a disaster. Wilted greens in your mixed salad? They’ll ruin the whole vibe. And if the onions in your tomato salad are too sharp, they’ll overpower everything else on the plate.

The key is to keep it crisp, keep it fresh. Because when these salads are at their peak, they don’t just sit alongside the butter chicken—they enhance it, providing that perfect contrast that makes each bite feel new again.

Fried and Baked Sides

Samosas: The Crunchy Indulgence

Let’s dive right into samosas. Ah, samosas—those golden triangles of joy. Crispy on the outside, filled with a spiced mixture of potatoes, peas, sometimes even lentils or minced meat. These are the kind of side that doesn’t just sit quietly on the plate; they demand your attention.

Pairing samosas with butter chicken might sound like overkill, but let me tell you—it works. The crispiness of the samosa provides a fantastic textural contrast to the creamy richness of the chicken. And when you break through that flaky exterior and get to the warm, spiced filling? It’s like a burst of flavor that cuts through the smoothness of the butter chicken, adding an extra layer of complexity to the meal.

The beauty of the samosa lies in its versatility. You can dip it into the butter chicken sauce, letting it soak up those luxurious flavors, or enjoy it on its own as a crunchy, spicy counterpoint. Either way, it’s a match made in culinary heaven.

Pappadum: The Light and Crispy Touch

Then there’s pappadum. Now, this is a side that’s often underestimated. Thin, crispy, and almost weightless, pappadum is the lightest of fried accompaniments, but don’t let that fool you—it has its own unique charm.

Imagine the snap of a perfectly crisp pappadum as you bite into it, the way it shatters and adds a delicate crunch to your meal. When paired with butter chicken, it’s like adding a whisper of texture that complements the creaminess without overwhelming it. And let’s not forget the flavor—subtle hints of cumin, black pepper, or even a touch of chili that elevate the whole experience.

Pappadum might seem like an afterthought, but in the context of what side dish goes with butter chicken, it plays a vital role. It’s the light touch, the crispy contrast that keeps the meal from becoming too heavy, too rich.

Baked Naan Chips: The Unexpected Twist

For something a bit more unconventional, consider baked naan chips. Yes, you heard that right. Take your favorite naan, slice it into triangles, brush it with a bit of ghee or olive oil, sprinkle with some cumin or garlic powder, and bake until golden and crispy.

These chips are like the cooler, trendier cousin of the traditional naan. They bring the familiar flavors of naan but in a crunchy, dippable form. And when you dip them into butter chicken? Oh, it’s a game-changer. The chips hold up well to the thick, creamy sauce, giving you that satisfying crunch with every bite.

It’s an unexpected twist that adds a modern flair to a classic dish. Plus, the baked aspect means you can enjoy that indulgent crunch without the heaviness that comes with frying.

Pitfalls to Avoid

But here’s where things can go wrong—over-frying. Whether it’s samosas, pappadum, or anything else, over-frying can be disastrous. Too long in the oil, and what should be crispy and delightful becomes greasy and heavy, overpowering the delicate balance of the butter chicken.

The same goes for baking. Those naan chips? They can go from perfectly crispy to rock-hard in a matter of minutes if you’re not careful. Timing is everything—keep an eye on them, because the line between perfect and too much is razor-thin.

When done right, these fried and baked sides don’t just accompany the butter chicken; they elevate it, adding layers of texture and flavor that transform the meal into something truly memorable.

Dips, Sauces, and Accompaniments

Raita: The Cooling Counterpoint

Let’s talk raita—that simple, yet essential, yogurt-based sauce that brings a cooling, soothing element to the table. You might think, “Butter chicken already has creaminess, why add more?” But that’s the beauty of raita.

It’s not just about adding cream; it’s about contrast. The tangy yogurt, often mixed with grated cucumber, a dash of cumin, and maybe a sprinkle of fresh mint, offers a refreshing break from the richness of the butter chicken.

When the heat from the spices starts to build, a spoonful of raita is like a sigh of relief, cooling the palate and balancing the warmth. It’s the quiet hero that makes sure every bite of butter chicken remains enjoyable, never overwhelming.

Mango Chutney: The Sweet and Spicy Dance

Then there’s mango chutney—the sweet, sticky, slightly spicy condiment that brings a whole new dimension to your meal. Picture this: tender pieces of chicken bathed in a rich, creamy sauce, and then a dollop of mango chutney on the side. The sweetness of the mango, with just a hint of chili, cuts through the creaminess of the butter chicken, adding a burst of flavor that’s unexpected but entirely welcome.

Mango chutney is all about that sweet and spicy dance, where the fruitiness pairs perfectly with the spices, offering a contrast that makes the butter chicken sing. It’s like a bright, fruity note that lifts the whole dish, making each bite a little more exciting than the last.

Cilantro Chutney: The Fresh Burst

If you’re after something a bit more vibrant, cilantro chutney is where it’s at. Bright green, packed with fresh cilantro, lime juice, green chilies, and a touch of garlic, this chutney is all about freshness. It’s like a burst of green energy on your plate, bringing a zesty, herbal flavor that cuts right through the butteriness of the chicken.

Cilantro chutney doesn’t just add flavor; it adds life. It’s sharp, it’s tangy, and it brings out the best in the butter chicken, highlighting the spices without overshadowing them. It’s the kind of accompaniment that makes you sit up and take notice, waking up your taste buds with every bite.

Pickled Onions: The Tangy Crunch

Now, let’s not forget pickled onions. These little pink gems add a sharp, tangy crunch that’s completely irresistible. Pickled in vinegar with a bit of sugar and salt, they offer a brightness that pairs beautifully with the rich and creamy butter chicken.

The onions’ tanginess is a perfect foil for the heavy sauce, cutting through it with their acidic bite and adding a crunchy texture that contrasts with the softness of the chicken. It’s a small touch, but one that makes a big difference, lifting the dish and adding layers of complexity to every mouthful.

Pitfalls to Avoid

But beware of going overboard—balance is key. Too much raita, and you’ll drown out the spices; too much chutney, and the sweetness can overpower the dish. And those pickled onions? If they’re too sharp, they can dominate the plate, turning your carefully crafted meal into a clash of flavors rather than a harmonious experience.

The trick is to use these accompaniments as they’re intended—as accents. They’re there to enhance, to complement, to bring out the best in the butter chicken, not to steal the show. When done right, these dips, sauces, and accompaniments don’t just add to the meal; they complete it, turning a simple dish into a culinary adventure.

FAQ on What Side Dish Goes With Butter Chicken

What bread-based side goes best with butter chicken?

Garlic naan is a classic choice that never fails to complement butter chicken. The soft, slightly charred bread is perfect for soaking up that creamy sauce. If you prefer something less rich, tandoori roti offers a rustic, whole wheat option that balances the dish without overpowering it.

What rice dish pairs well with butter chicken?

Basmati rice is the go-to. Its long grains and fragrant aroma make it the ideal canvas for butter chicken’s rich sauce. If you’re in the mood for something more flavorful, vegetable biryani adds a spiced, colorful touch that harmonizes beautifully with the creaminess of the chicken.

Are there any vegetable-based sides that work with butter chicken?

Aloo gobi, with its tender potatoes and spiced cauliflower, pairs wonderfully with butter chicken. It brings an earthy, hearty element to the meal. Chana masala, with its spicy, tangy chickpeas, also adds a robust flavor that stands up to the richness of the chicken.

Can I serve a salad with butter chicken?

Absolutely. A simple cucumber salad, with its crisp, refreshing slices, provides a cool contrast to the richness of butter chicken. Mixed greens with a light vinaigrette work well too, adding a touch of bitterness that refreshes the palate between bites of the creamy sauce.

What fried sides are good with butter chicken?

Samosas, with their crispy exterior and spiced filling, offer a delightful crunch that contrasts with the creaminess of butter chicken. Pappadum is another excellent choice, adding a light, crispy texture that doesn’t overwhelm the dish but complements it with every bite.

Are there any chutneys that go well with butter chicken?

Mango chutney, with its sweet and slightly spicy flavor, cuts through the richness of butter chicken beautifully. Cilantro chutney offers a fresh, zesty burst that lifts the dish, balancing the creaminess with its vibrant, herbal notes. Both chutneys enhance the meal in unique ways.

How can I add a tangy element to my butter chicken meal?

Pickled onions are a fantastic way to introduce a tangy crunch. Their sharp, acidic bite cuts through the rich sauce, adding a bright contrast that refreshes the palate. A tomato and onion salad with a sprinkle of chaat masala also provides a tangy, spicy counterpoint.

What dairy-based sides work with butter chicken?

Raita is the perfect dairy-based side. Made with yogurt, cucumber, and a hint of cumin, it cools the palate and balances the spices in butter chicken. Its creamy, tangy flavor complements the dish, making each bite more enjoyable and less overwhelming.

What should I avoid when choosing sides for butter chicken?

Avoid sides that are too rich or heavy, as they can make the meal overwhelming. Overly spicy sides may also clash with the delicate balance of flavors in butter chicken. It’s best to choose sides that enhance and complement the dish rather than compete with it.

Can I serve potatoes with butter chicken?

Yes, potatoes make a great side. Masala fries offer a crispy, spicy option that pairs well with the creamy sauce. Spiced potato wedges bring a heartier, rustic element to the meal, providing a satisfying contrast in both texture and flavor.

Conclusion

When deciding what side dish goes with butter chicken, it’s about finding the right balance—a harmony that enhances the rich, creamy sauce and tender chicken. Whether you’re dipping garlic naan into the velvety curry, pairing it with basmati rice, or adding a tangy contrast with raita or pickled onions, the right sides elevate the meal beyond just a dish—it becomes an experience.

Vegetable-based sides like aloo gobi bring warmth and texture, while samosas and pappadum offer that essential crunch. The tang of mango chutney or the freshness of cilantro chutney adds depth, making each bite a journey through layers of flavor.

In the end, it’s not just about what you serve alongside; it’s about how each element on the plate works together to create a meal that’s as satisfying as it is unforgettable. Choose wisely, and your butter chicken will shine even brighter.