This post may contain affiliate links. Please read our disclosure policy.
This gluten free butter chicken is made with tender marinated chicken simmered in a creamy tomato sauce with garam masala, cumin, turmeric, and paprika. It delivers that classic butter chicken flavor with a simple, one-skillet method that works on a busy weeknight. A quick yogurt marinade keeps the chicken tender, and easy dairy-free swaps make it flexible if you need them. Serve it over basmati rice with fresh cilantro for a comforting, no-fuss dinner.
Table of Contents
Quick Look: Gluten-Free Butter Chicken
- ⏱️ Prep Time: 10 minutes + 10 minutes for marinating.
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 40 minutes
- 👥 Servings: 4
- 📊 Calories: ~387 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Stovetop
- 👩🍳 Flavor Profile: Classic butter chicken with a dairy-free option.
- ⭐ Difficulty: Easy weeknight meal
SUMMARIZE & SAVE THIS CONTENT ON
Why You'll Love This Easy Butter Chicken Recipe
This is an Indian-style butter chicken made with a simplified stovetop method. The tomato sauce, butter, and half and half cook down into a smooth, lightly creamy sauce that coats the chicken well without turning overly heavy. The cayenne adds a little warmth, but the overall flavor stays mellow and family-friendly. My kids love it, which is always a win!
It’s also naturally gluten free, which makes it a great option for anyone cooking for celiac disease or gluten sensitivity. You’ll still want to check packaged ingredients like garam masala and any dairy-free swaps, but the recipe itself is straightforward and easy to keep gluten free.
If you like butter chicken flavors in other easy dinners, my baked butter chicken meatballs are a great one to make next.
Ingredients You’ll Need
- Plain non-fat Greek yogurt: This is the base of the marinade. It helps tenderize the chicken and gives the spices something to cling to.
- Minced garlic: Used in both the marinade and the sauce, so the finished dish has flavor all the way through.
- Turmeric: Adds warmth and gives the marinade its golden color.
- Garam masala: This brings the signature warm spice flavor. If you’re cooking for celiac disease, check the label to make sure your blend is gluten free.
- Cumin: Adds earthy depth and keeps the sauce from tasting one-note.
- Powdered ginger: A simple way to add warmth to the marinade without needing fresh ginger.
- Lemon juice: Brightens the marinade and helps balance the rich sauce later.
- Chicken breast: Cut it into even cubes so it cooks quickly and evenly. Chicken thighs also work if you prefer darker meat.
- Butter: Gives the sauce its rich base. Vegan butter works well for a dairy-free version.
- Minced garlic: A second addition of garlic builds more flavor into the sauce.
- Canned tomato sauce or crushed tomatoes: Tomato sauce gives you a smoother finish. Crushed tomatoes make the sauce a little looser and more textured.
- Half and half: This makes the sauce creamy without making it too thick. Coconut milk or original Nutpods both work for dairy-free.
- Coconut sugar: Just enough to round out the acidity from the tomatoes.
- Paprika: Adds gentle warmth and color.
- Garam masala: A second layer of spice in the sauce keeps the flavor from tasting diluted.
- Cayenne: Adds a little heat, but not enough to overpower the dish.
- Salt: This is what brings the sauce into focus, especially once it’s served over rice.
- Basmati rice: The best base for soaking up the sauce without feeling too heavy.
- Chopped fresh cilantro: Adds freshness at the end and brightens the whole dish.
Substitutions or Variations
- If you need this recipe to be dairy free, use vegan butter and swap the half and half for full-fat coconut milk or original Nutpods. Coconut milk gives the richest result and the closest texture.
- You can use crushed tomatoes instead of tomato sauce if that’s what you have. The sauce will be a little more textured and slightly less silky, but it still works great.
- Boneless skinless chicken thighs can be used instead of chicken breast. They stay juicy and are especially forgiving if you know you’ll be reheating leftovers later.
How to Make Gluten Free Butter Chicken
Step 1: Combine the marinade ingredients in a bowl and whisk until smooth. Add the chicken pieces and toss to coat. Let them marinate for at least 10 minutes, up to overnight. The marinade should look thick and creamy, not watery.
Step 2: Heat the butter in a large skillet over medium high heat. Add the garlic and saute for 30 seconds until fragrant. Take the chicken out of the marinade using tongs and place each piece into the skillet. There might be some remaining marinade in the bowl. Set it aside and save it.
Step 3: Let the chicken cook in a single layer for 1 to 2 minutes, then flip and continue cooking and stirring for another 2 minutes.
Step 4: Add in the tomato sauce, half and half, coconut sugar, paprika, garam masala, and salt. Add any remaining marinade from the bowl and stir everything together with the chicken.
Step 5: Turn the heat down to low and simmer for 15 minutes. Season with salt and pepper to taste. Serve it over basmati rice with fresh cilantro, or with a gluten-free naan alternative if you have one. Enjoy!
Expert Tips
- Use tongs to lift the chicken out of the marinade instead of pouring everything into the skillet at once. It helps the chicken cook more cleanly at the start.
- Once the sauce goes in, keep the heat low. A gentle simmer gives the chicken time to finish cooking without drying out and helps the sauce stay smooth.
- Taste the sauce before serving and add more salt if needed. Butter chicken can taste a little flat until the seasoning is right, especially once it’s spooned over rice.
- If the sauce tastes sharper than you want, let it simmer a few extra minutes. That usually gives the tomatoes enough time to mellow out.
Recipe FAQs
Butter chicken is usually creamier, milder, and a little more buttery. Tikka masala tends to have a stronger tomato and spice profile. If you like both, my Instant Pot chicken tikka masala and Whole30 shrimp tikka masala are both good next recipes to try.
It has a little heat from the cayenne, but it’s still fairly mild overall. The creaminess of the sauce keeps the heat balanced, so it’s totally family-friendly.
Yes! Full-fat coconut milk works well here and still gives you a rich, creamy sauce.
Yes, butter chicken freezes well. Let it cool completely, then store it in an airtight container for up to 2 to 3 months. For the best texture, thaw it overnight in the fridge and reheat gently on the stovetop. If the sauce thickens too much, add a splash of water, coconut milk, or half and half to bring it back to that smooth, creamy consistency.
Storage & Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills, which is completely normal.
- Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring between each one. If the sauce feels too thick, add a splash of water, coconut milk, or half and half to loosen it up.
- You can also marinate the chicken ahead of time and leave it in the fridge overnight, which makes this even easier to pull together the next day.
More Easy Chicken Recipes
The BEST Chicken Broccoli Rice Casserole
Easy Chicken & Broccoli Stir Fry
Easy Street Corn Chicken and Rice Bowls
Easy Gluten Free Butter Chicken
Equipment
Ingredients
Marinade
- ½ cup plain non-fat Greek yogurt
- 2 cloves minced garlic
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp powdered ginger
- 1 tbsp lemon juice
- 1.5 lbs chicken breast, cut into 1-1.5 inch cubes
Sauce:
- 3 tbsp butter, use vegan butter for dairy free
- 2 cloves minced garlic
- 1 ¼ cups canned tomato sauce, or crushed tomatoes
- ¾ cup half & half, sub coconut milk or original Nutpods for dairy free
- ½ tbsp coconut sugar
- 1 tsp paprika
- 2 tsp garam masala
- ¼ tsp cayenne
- 1.5 tsp salt, + more to taste
For serving:
- Basmati rice
- chopped fresh cilantro
Instructions
- Combine the marinade ingredients in a bowl and whisk until smooth. Add the chicken pieces and toss to coat. Let them marinate for at least 10 minutes, up to overnight.
- Heat the butter in a large skillet over medium high heat. Add the garlic and saute for 30 seconds until fragrant. Take the chicken out of the marinade using tongs and place each piece into the skillet. There might be some remaining marinade in the bowl. Set it aside and save it.
- Let the chicken cook in a single layer for 1-2 minutes, then flip and continue cooking / stirring for another 2 minutes.
- Add in the tomato sauce, half & half, coconut sugar, paprika, garam masala, and salt. Also add any remaining marinade from the bowl and stir everything together with the chicken. Turn the heat down to low and simmer for 15 minutes. Season with salt and pepper to taste and serve over basmati rice with chopped cilantro. Enjoy!
Notes
- If you need this recipe to be dairy free, use vegan butter and swap the half and half for full-fat coconut milk or original Nutpods. Coconut milk gives the richest result and the closest texture.
- You can use crushed tomatoes instead of tomato sauce if that’s what you have. The sauce will be a little more textured and slightly less silky, but it still works great.
- Boneless skinless chicken thighs can be used instead of chicken breast. They stay juicy and are especially forgiving if you know you’ll be reheating leftovers later.
- Use tongs to lift the chicken out of the marinade instead of pouring everything into the skillet at once. It helps the chicken cook more cleanly at the start.
- Once the sauce goes in, keep the heat low. A gentle simmer gives the chicken time to finish cooking without drying out and helps the sauce stay smooth.
- Taste the sauce before serving and add more salt if needed. Butter chicken can taste a little flat until the seasoning is right, especially once it’s spooned over rice.
- If the sauce tastes sharper than you want, let it simmer a few extra minutes. That usually gives the tomatoes enough time to mellow out.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
