What Veg to Add to Butter Chicken A Guide to the Best Vegetable Pairings
Thai food lovers love butter chicken, which has soft chicken in a thick, creamy tomato sauce. The chicken and sauce are the main draws, but the vegetables can really make this dish stand out. It is important to pick vegetables that go well with butter chicken. The vegetables should add flavor, color, and freshness to the dish while soaking up the sauce’s nice-smelling spices.
After much research and trials in my kitchen, I’ve put together this definitive guide on the best vegetables to add to butter chicken Whether you prefer veggies that soak up flavors or add crunchy contrast, there are plenty of options to suit your taste Let’s explore how to build the perfect veggie medley for this curry classic.
Popular Vegetable Pairings for Butter Chicken
Here are some of the most popular vegetable pairings that work well in butter chicken:
Cauliflower: Roasting cauliflower florets gives them a delicious nutty flavor that goes well with the thick curry sauce. The mild taste also soaks up spices nicely.
Bell Peppers: Bell peppers range in color and have a juicy crunch. Their sweet taste goes well with the dish’s creaminess.
Onions: Sautéed onions add subtle sweetness and texture. Red onions provide a bit of crunchy bite while shallots melt into the sauce.
Spinach: Fresh spinach gives spice flavors an earthy touch that goes well with them. It’s also easy to wilt so it can soak up the creamy gravy.
Peas: Sweet peas lend pops of green color and texture. Their subtle flavor allows the curry spices to shine.
How to Choose the Best Veggies for Butter Chicken
When selecting vegetables for butter chicken, keep these tips in mind:
Focus on absorption: Pick vegetables that will soak up the rich flavors of the curry sauce. Good options include cauliflower, peas, spinach and potatoes.
Add texture: Crunchy vegetables like bell peppers, carrots and fresh green beans contrast nicely with the tender chicken and creamy sauce.
Mind the flavors: Vegetables like onions and tomatoes add sweetness while spinach and peas offer earthy notes. Create balance with your medley.
Combine colors: Mix up the color palette with selections like orange carrots, red onions, green peppers and purple eggplant. Vibrant vegetables look appetizing.
Prep tips: Many veggies taste best roasted or sautéed before adding them to the curry. This intensifies flavors and creates varied textures.
Recipe Inspiration: 10 Best Veggies to Use in Butter Chicken
Now that you know how to select vegetables for butter chicken, let’s look at some of the best options. Try incorporating these into your next batch:
- Cauliflower
Chop cauliflower into bite-size florets and roast with olive oil, salt and pepper until lightly browned. The caramelized florets pair perfectly with classic curry spices.
- Potatoes
Dice red potatoes and simmer in the sauce until fork-tender. They absorb flavors nicely and add hearty texture.
- Carrots
For brightness, julienne orange carrots and sauté before adding them to the curry. They add a hint of natural sweetness.
- Bell Peppers
Red, yellow and orange bell peppers lend a satisfying crunch. Sauté and add them near the end to retain their crispness.
- Onions
Caramelized onions offer a jammy, sweet flavor. Cook them down with oil and spices for a delicious accent.
- Spinach
Stir fresh spinach into the hot curry just before serving so it wilts but retains its vivid green color.
- Green Beans
Trim and halve green beans, simmer briefly until crisp-tender and combine with the aromatic curry sauce for texture.
- Peas
Sweet peas pair perfectly with creamy curries. Stir them in after cooking to warm through while keeping their shape.
- Eggplant
Cube eggplant, season with spices and roast until softened. The meaty texture stands up well to rich curries.
- Tomatoes
Diced tomatoes add sweet-tart freshness. Add them early so they break down into the sauce.
Cooking Tips for Infusing Veggies with Flavor
To get the most flavor out of vegetables in butter chicken, keep these cooking tips in mind:
-
Roast vegetables tossed in oil and spices for caramelized flavor. Try cauliflower, potatoes, carrots or eggplant.
-
Lightly sauté crunchy veggies like peppers and green beans before adding to the curry.
-
Simmer potatoes, carrots and peas in the sauce so they absorb the complex flavors.
-
Add quick-cooking spinach and tomatoes at the end to preserve freshness.
-
Sprinkle fresh herbs like cilantro over the finished dish for a pop of color and flavor.
-
Let flavors meld by preparing the dish in advance and reheating before serving.
Satisfying Sides to Serve with Butter Chicken
Alongside your seasoned veggie-packed butter chicken, consider these tasty sides:
-
Fluffy basmati rice or jeera rice infused with cumin seed flavors
-
Warm naan bread or roti flatbread to soak up the rich sauce
-
A cooling raita made with yogurt, cucumbers and mint
-
A fresh salad of chopped lettuce, tomatoes and cilantro
-
Roasted whole garlic cloves for squeezing over rice
-
Spiced roasted chickpeas for crunch
By thoughtfully choosing vegetables to complement butter chicken’s dynamic flavors, you can take this Indian favorite to new levels. Try mixing up your medleys with contrasting colors, textures and tastes. And don’t forget to infuse the vegetables with spices by roasting, sautéing or simmering before combining them with the aromatic curry sauce. Serve alongside cooling raita, fluffy rice or warm flatbread for a truly satisfying meal. What vegetables will you add to your next butter chicken curry?
Cook Veggies in the Curry
11. Add the prepared mixed vegetables like potatoes, green peas, carrots, green beans, corn and cauliflower.
12. Fry on a medium high heat for 2 to 3 mins. While you saute the veggies heat 1 cup water in a separate pot.
13. Pour the water and give a good stir.
14. Cover and cook on a medium flame until the veggies are fork tender. Add more hot water only if required as it cooks. I used 2 cups water, added in 3 batches. Organic veggies usually require more water. If you prefer a dry curry, use less water and cook on a slightly high heat to evaporate the moisture.
15. When the veggies are soft cooked, taste test and adjust salt & garam masala. Add crushed kasuri methi.
Garnish Vegetable Curry with coriander leaves and the reserved cashew cream or coconut milk. Serve with fluffy Basmati Rice, Turmeric Rice, Coconut Rice, roti, Naan or Chapati.
- I make this curry often with different spice blends. This place is good for Pav bhaji masala, Misal masala, Kitchen King masala, Sambar powder, and even meat masala. You’ll be amazed at how different each spice blend makes your vegetable curry taste.
- It is important to follow the amounts of onion, tomato, and other vegetables to get the right amount of sauce, curry, or gravy. If you use more mixed vegetables than the recipe calls for, the curry will be drier.
- Cut the vegetables into bigger chunks than small ones because the potatoes take longer to cook than the other vegetables.
- I use pureed fresh sweet tomatoes, but you can also use passata or another store-bought puree. Reduce the quantity to 3/4 cup.
- Because this recipe takes a while to make, you should start cooking it when your onions are ready. Prepare the rest while you saute the onions and tomatoes.
- I also put in 1 teaspoon of ground fennel powder, which you can try if you want to.
- You can also add 1 cup diced paneer or tofu.
Related Recipes
For best results follow the step-by-step photos above the recipe card
Make the Curry Base
5. Heat 2 to 3 tablespoons oil in a pan. I love to use curry leaves just for the extra flavor they impart. You may leave out if you don’t have. Add the following optional whole spices and 1 sprig curry leaves.
- ½ teaspoon cumin seeds (Jeera, optional)
- 1 bay leaf (or curry leaves or both, optional)
- 3 green cardamoms (optional)
- 1 inch Ceylon Cinnamon piece (or ½ inch cassia, optional)
6. When the spices begin to sizzle, add 1 cup finely chopped onions & slit green chili. Saute them until light golden.
7. Add the ginger garlic & saute until aromatic and loses the raw flavor. This takes about a minute. Do not burn.
8. Stir in all the ground spices – chili powder, garam masala, turmeric. coriander powder, cumin powder and salt. Save the kasuri methi for later.
9. Add the chopped/ mashed or pureed tomatoes. While the tomatoes cook, make the cashew puree by grinding the soaked cashews with the soaked water (cooled) in a small grinder. If you want you may add more water.
10. Sauté until the onion tomato masala smells good and begins to release oil. Pour the cashew cream or coconut milk. Reserve 2 tbsps to garnish later.
Next Level Garlic Butter Chicken with Sautéed Veggies: A Simple Recipe
FAQ
What should I add to my butter chicken?
Marinate chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes. Next add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam masala powder.
What vegetables are good in curry chicken?
Mushrooms, broccoli, cauliflower or spinach are all excellent options for this recipe. Spices: If you want to add more spices, feel free to do so! Cumin, coriander, turmeric, cinnamon, cayenne pepper, or garam masala are some other spices that would go well with curry.
What is a vegetarian option for butter chicken?
Instead, you can make a vegetarian version with paneer (paneer makhani) or a vegan butter chicken with tofu (tofu makhani) and just a couple of ingredient swaps! The tofu is baked (or air fried) in a particular way that helps to yield a slightly ‘chewy’ texture that makes it more ‘chicken’-like in texture.