Easy Gluten Free Butter Chicken

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Easy Gluten Free Butter Chicken

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.

Prep Time10

Cook Time20

Marinating time10

Total Time40

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

large skillet

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