What Veggies Are Served with Butter Chicken :10 Delicious Options

/ Side Dishes / By

If you want to make your butter chicken healthier without losing any flavor, I’ve put together 10 delicious vegetable side options that pair perfectly with it. These dishes are light, refreshing, and incredibly easy to prepare ideal for busy days when you want something quick but still full of taste.

Even if you’re on a diet, you can enjoy these combinations guilt-free. They’re wholesome, sand loved by the whole family. I personally enjoy serving them because they make the dining table smell amazing and feel complete.

And if you’re looking for even more tasty pairing ideas, don’t miss these:
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1. Classic Aloo Gobi (Potato & Cauliflower Curry)


I’ve always loved pairing butter chicken with aloo gobi. The tender potatoes and cauliflower soak up the rich curry sauce perfectly, and the light spices complement the butter chicken without overpowering it. It’s vegetarian-friendly a classic side you’ll come back to again and again.

Prep & Cook Time: 10 mins prep | 25 mins cook | Easy

Ingredients:

  • 2 medium potatoes, peeled and diced
  • 1 medium cauliflower, cut into florets
  • 1 medium onion, finely chopped
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon chili powder (optional)
  • 2 tablespoons vegetable oil
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Add onion, garlic, and ginger. Sauté until onions are soft and golden.
  3. Add turmeric, coriander, and chili powder. Stir for 1 minute until fragrant.
  4. Add potatoes and cauliflower. Mix well to coat with spices.
  5. Add tomatoes and salt. Cover and cook on medium-low for 15–20 minutes, stirring occasionally, until vegetables are tender.
  6. Garnish with fresh cilantro and serve alongside butter chicken.

Tips & Variations:

  • You can make it slightly saucy by adding a splash of water or coconut milk while cooking.
  • For extra flavor, roast the cauliflower before adding it to the pan.

2. Creamy Palak (Spinach) Saag

I’ve always loved adding greens to a butter chicken meal, and nothing beats a creamy palak saag. It’s packed with nutrients a win for taste and health!

Prep & Cook Time: 5 mins prep | 20 mins cook | Easy

Ingredients:

  • 4 cups fresh spinach leaves, washed and chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 tomato, pureed
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • 2 tablespoons vegetable oil or ghee
  • 2 tablespoons heavy cream or coconut cream (optional, for extra creaminess)
  • Salt, to taste

Instructions:

  1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
  2. Add onion, garlic, and ginger. Sauté until soft and fragrant.
  3. Add turmeric and stir for 30 seconds.
  4. Pour in the tomato puree and cook for 3–4 minutes until slightly thickened.
  5. Add the chopped spinach, cover, and cook for 5–7 minutes until wilted.
  6. Use a hand blender to puree the spinach lightly for a creamy texture, or leave it chunky if you prefer.
  7. Stir in garam masala, cream (if using), and adjust salt to taste. Serve hot alongside butter chicken.

Tips & Variations:

  • For a richer version, add a dollop of butter at the end.
  • You can mix in peas or corn for extra color and sweetness.
  • Pairing with butter chicken and rice makes this side a wholesome, comforting combo.

Spinach saag is one of my favorite simple sides for butter chicken because it’s quick, flavorful, and adds a healthy touch to the meal.

3. Mixed Vegetable Stir-Fry

Sometimes I like my butter chicken meal to feel lighter, and a mixed vegetable stir-fry does just that. Crisp, colorful veggies add freshness and crunch, balancing the rich, creamy chicken sauce. Plus, it’s a quick way to sneak in more nutrients without extra effort!

Prep & Cook Time: 10 mins prep | 10 mins cook | Very easy

Ingredients:

  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 carrot, julienned
  • ½ cup snow peas or green beans
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon soy sauce or tamari (optional, for subtle flavor)
  • Salt and black pepper, to taste
  • 1 teaspoon lemon juice (optional, for freshness)

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and ginger. Sauté for 30 seconds until fragrant.
  3. Add all the vegetables and stir-fry for 5–7 minutes, until crisp-tender.
  4. Season with salt, pepper, and soy sauce (if using). Toss well.
  5. Finish with a squeeze of lemon juice for brightness. Serve alongside butter chicken.

Tips & Variations:

  • You can add zucchini, mushrooms, or baby corn depending on what’s in season.
  • Keep the veggies slightly crunchy overcooking can make them soggy next to your butter chicken.
  • This stir-fry works wonderfully as a side for butter chicken and rice or even with naan for a light meal.

4. Roasted Carrots & Peas

I love serving butter chicken with roasted veggies. Carrots and peas are one of my favorite combos because they’re easy, colorful. Every time I roast them, the aroma fills the kitchen and makes the meal feel special.

Prep & Cook Time: 10 mins prep | 20 mins cook | Easy

Ingredients:

  • 3 large carrots, peeled and cut into sticks
  • 1 cup green peas (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika or chili powder (optional)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss carrot sticks with olive oil, cumin, turmeric, paprika, salt, and pepper.
  3. Spread the carrots on a baking sheet in a single layer. Roast for 15 minutes.
  4. Add the peas to the tray, stir lightly, and roast for another 5 minutes until carrots are tender and slightly caramelized.
  5. Garnish with fresh cilantro and serve warm alongside butter chicken.

Tips & Variations:

  • You can swap peas with green beans or baby corn for a slightly different flavor.
  • For a touch of indulgence, drizzle a little melted butter over the veggies before serving.
  • This side works beautifully for butter chicken and rice or even as a colorful addition to your dinner platter.

5. Cucumber & Tomato Salad

Whenever I serve butter chicken, I like having a fresh, crunchy salad on the side. A simple cucumber and tomato salad not only adds color but also lightens up the meal. The cool, juicy veggies balance the butter chicken, making every bite feel fresh.

Prep & Cook Time: 5 mins prep | No cooking | Very easy

Ingredients:

  • 1 large cucumber, diced
  • 2 medium tomatoes, diced
  • ½ small red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • Salt and black pepper, to taste
  • Optional: a pinch of chaat masala or cumin powder for extra flavor

Instructions:

  1. In a large bowl, combine cucumber, tomatoes, and red onion.
  2. Add chopped cilantro, lemon juice, olive oil, salt, and pepper. Toss gently.
  3. Optional: Sprinkle a pinch of chaat masala or cumin powder for an Indian-inspired touch.
  4. Chill for 5–10 minutes before serving, or serve immediately as a refreshing side.

Tips & Variations:

  • You can add diced bell peppers or radishes for extra crunch.
  • This salad is one of my favorite simple sides for butter chicken because it’s light, fresh, and requires no cooking.
  • Works perfectly if you’re asking, “What salad to serve with butter chicken?”

6. Sautéed Green Beans with Garlic

I love adding green beans as a side with butter chicken because they bring a subtle crunch and that pairs beautifully with the creamy sauce. Plus, the garlic adds just enough flavor to make them irresistible without overpowering the main dish.

Prep & Cook Time: 5 mins prep | 10 mins cook | Very easy

Ingredients:

  • 2 cups fresh green beans, trimmed
  • 2 tablespoons olive oil or ghee
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste
  • Optional: a squeeze of lemon juice for brightness
  • Optional: a pinch of red chili flakes for a little kick

Instructions:

  1. Heat olive oil or ghee in a large skillet over medium heat.
  2. Add the minced garlic and sauté for 30 seconds until fragrant.
  3. Add the green beans and toss to coat in the garlic and oil.
  4. Cook for 7–8 minutes, stirring occasionally, until the beans are tender-crisp.
  5. Season with salt, pepper, and a squeeze of lemon juice if desired.
  6. Optional: Sprinkle a pinch of red chili flakes for a subtle heat. Serve hot alongside butter chicken.

Tips & Variations:

  • For added texture, you can sprinkle lightly toasted almonds or sesame seeds over the beans.
  • These green beans are one of my favorite simple sides for butter chicken because they’re quick, healthy, and pair perfectly with rice or naan.
  • Works beautifully as part of a platter if you’re thinking about what veggies to serve with butter chicken and rice.

7. Roasted Cauliflower with Turmeric

One of my favorite ways to serve butter chicken is with roasted cauliflower. It’s simple, colorful, and adds a subtle spice without being overpowering.

Prep & Cook Time: 10 mins prep | 25 mins cook | Easy

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 2 tablespoons olive oil or melted ghee
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt and black pepper, to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • Optional: a pinch of chili powder for extra warmth

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper.
  3. Spread the cauliflower evenly on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly golden.
  4. Optional: Sprinkle chili powder for a little kick if you like.
  5. Garnish with fresh cilantro and serve alongside butter chicken.

Tips & Variations:

  • Roasted cauliflower works beautifully as a side for butter chicken and rice, adding color and a gentle earthy flavor.
  • You can swap turmeric with smoked paprika or curry powder for a slightly different flavor profile.
  • This is one of my favorite simple sides for butter chicken when I want something warm, healthy, and satisfying.

8. Spinach & Pea Curry (Palak Matar)

I love serving butter chicken with a vibrant green side and palak matar is one of my favorites. Plus, it adds a beautiful pop of color to the plate, making the meal feel complete.

Prep & Cook Time: 10 mins prep | 15 mins cook | Easy

Ingredients:

  • 2 cups fresh spinach, washed and chopped
  • 1 cup green peas (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional)
  • 1 tablespoon oil or ghee
  • Salt, to taste
  • 2 tablespoons water (if needed)

Instructions:

  1. Heat oil or ghee in a skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Add onion, garlic, and ginger. Sauté until soft and fragrant, about 3–4 minutes.
  3. Stir in turmeric, chili powder, and garam masala. Cook for 30 seconds.
  4. Add the spinach and peas. Cook for 5–7 minutes until the spinach is wilted and the peas are tender.
  5. If needed, add 2 tablespoons of water to create a light sauce. Season with salt.
  6. Serve hot as a side to butter chicken and rice.

Tips & Variations:

  • You can blend the spinach slightly for a smoother curry texture.
  • A squeeze of lemon juice at the end brightens up the flavors.
  • This is my go-to green vegetable side for butter chicken, and it’s also great for anyone asking, “What veggies are served with butter chicken?”

9. Masala Roasted Bell Peppers

I always love adding bell peppers as a side for butter chicken. Plus, the vibrant red, yellow, and orange colors instantly make the plate feel festive and inviting.

Prep & Cook Time: 10 mins prep | 20 mins cook | Easy

Ingredients:

  • 3 bell peppers (red, yellow, and orange), sliced into strips
  • 2 tablespoons olive oil or ghee
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the bell pepper strips with olive oil, cumin, smoked paprika, turmeric, chili powder, salt, and pepper.
  3. Spread the peppers evenly on a baking sheet. Roast for 15–20 minutes, tossing halfway through, until tender and slightly charred at the edges.
  4. Garnish with fresh cilantro before serving.
  5. Serve warm alongside butter chicken and rice.

Tips & Variations:

  • For an extra layer of flavor, drizzle a little lemon juice or balsamic vinegar just before serving.
  • You can also add onions or zucchini slices to the mix for more variety.
  • This is one of my favorite simple sides for butter chicken because it’s quick, flavorful, and visually stunning.

10. Carrot & Cabbage Slaw with Yogurt Dressing

Whenever I serve butter chicken, I like to add something fresh and crunchy to balance the richness of the sauce. This carrot and cabbage slaw is my go-to. The creamy yogurt dressing keeps it light and refreshing the perfect side that makes every bite of butter chicken feel complete.

Prep & Cook Time: 10 mins prep | No cook | Very easy

Ingredients:

  • 1 cup shredded carrots
  • 1 cup shredded green cabbage
  • 1/4 cup plain yogurt (or Greek yogurt)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon cumin powder
  • Salt and black pepper, to taste
  • Optional: chopped fresh cilantro or mint for garnish

Instructions:

  1. In a large bowl, combine shredded carrots and cabbage.
  2. In a small bowl, whisk together yogurt, lemon juice, honey, cumin, salt, and pepper to make the dressing.
  3. Pour the dressing over the veggies and toss until evenly coated.
  4. Garnish with fresh cilantro or mint if desired.
  5. Serve chilled or at room temperature alongside butter chicken and rice.

Tips & Variations:

  • For extra crunch, you can add thinly sliced bell peppers or radishes.
  • This slaw is one of my favorite salads to serve with butter chicken because it’s refreshing, colorful, and balances the creamy richness of the dish.
  • You can prep it ahead of time; it actually tastes even better after the flavors mingle for 30 minutes in the fridge.