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Aug 7, 2007 01:09 PM

What to serve with Butter Chicken?

It's hot here and it wasn't supposed to be. I thawed a wonderful Butter Chicken (Julie Sahni's recipe) in the fridge this morning and now we are stuck with it for dinner, but I simply can't face the Aloo Ghobi (sp?) thing I was going to make. I know rice and na'an bread, but something veggie? I am too hot to think...

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  1. If you really want another dish, you could do a paalak paneer (spinach w/ cheese cubes). But butter chicken is so rich and luscious by itself, I would just spice and saute some veggies (thick sliced onions and tomatoes perhaps? seasoned w/ some garam masala or curry powder if you want some spice?). Enjoy your dinner! :-)

    2 Replies
    1. re: Aloo0628

      Yeah, you're right-who needs more? maybe toss in some fresh coriander and leave it be...thanks fro easing the guilt!

      1. re: LJS

        cold salad of chopped cucumber, tomato, onion, lime, cilantro. Kachumber.

    2. I'd make a cucumber raita or go with diced onion, tomato, cilantro, jalepeno, add lime juice and salt to taste.

      As for veggies, saute bell peppers or a "dry" vegetable would go well.

      Or just skip it might be too hot to eat that much!

      1. I would make an okra dish. I love okra with any chicken curry that includes tomato. The simplest is to wash and dry the okra, and here's a nice trick to reduce the goo: Put the washed dried whole okra with stems on a baking sheet in a low oven for about ten miutes. Slice off the stems and proceed. I like to cut them in half inch rings and saute in ghee on medium high about ten minutes, with a mixture of defrosted grated (unsweetened) coconut, salt, a bit of turmeric, ground fennel seed, and ground coriander. Simple and yummy.

        1. I'd just nuke some frozen peas if all you're looking for is a green thing. Anything veg that you submerge in this sauce is going to be wonderful, so don't stress -- it's too hot out. That said, I think that sauteed Asian eggplant would be very nice with this.

          1. Thanks to you all: what I ended up doing was cooking the Basmati rice in chicken stock and Garam Masala, throwing in fresh green onions and bananas, tossing chopped toms and peanuts on top and calling it done...

            But I came back on here to tell you that there was enough leftover sauce to make a great soup...if you ever have the happy situation of Leftover Butter Chicken Sauce (yes, I know, doesn't seem likely...) simply dilute with chicken stock, whir in blender and pop into freezer for the next "what the heck can I sue to round out this meal?" night. Put a dollop of yoghurt on top and you are good to go!