The short answer: a round, aromatic white. Viognier is the best match. Off-dry Riesling, Pinot Gris and a light, chilled Beaujolais also work well.
Why it works
Butter chicken is creamy, mildly spiced and slightly sweet from the tomato and cream. It is rich, but not very hot.
Viognier has a silky texture and aromas of apricot, peach and honeysuckle. It matches the creamy body of the sauce, and its perfume sits happily beside cardamom, fenugreek and garam masala.
Our bottle
Domaine Georges Vernay, Viognier “Le Pied de Samson” (about €43). From the family that helped save Condrieu, Viognier’s home in the northern Rhône. A treat bottle, rich and fragrant.
Other good choices
- Cheaper Viognier: look for one from the Languedoc or the Pays d’Oc.
- Off-dry: a German Riesling Kabinett or an Alsace Pinot Gris.
- Red: a light Beaujolais, served slightly chilled.
- Rosé: a fuller Grenache rosé.
Watch out for
- Tannic reds. Spice and cream make tannin taste chalky.
- Very dry, high-acid whites. They can taste sharp next to the sweet sauce.
Serve it right
Viognier at 10–12 °C. Too cold and its perfume disappears.
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Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.