Easy Butter Chicken (Gluten-Free, Dairy-Free Option)
In this easy butter chicken recipe, perfectly tender chicken is simmered in a rich, aromatic sauce packed with warm spices, and pairs amazing with rice or garlic naan. Naturally gluten-free, this Indian dish can easily be made dairy-free too.
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A Deliciously Flavorful Dinner Option
If you enjoy Indian food and big, bold flavors like I do (🙌), then believe me when I say you’re gonna LOVE this unbelievably tasty butter chicken!
Tender chicken cooked in a creamy tomato-based sauce, this Indian dinner recipe is bound to be a favorite in your Asian food repertoire. Now go pin or bookmark this recipe (and print it out!) because you’ll be making it on repeat!
Similar to our easy chicken curry recipe, this is great with plain basmati rice, or our hugely popular gluten-free naan!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you’ll need for this gluten-free butter chicken recipe are easily accessible at the local grocery store.
- Easy to Make: With very little hands on prep, you just need to let the chicken marinate before cooking it and you can have a tasty weeknight dinner, especially when the craving for Asian food hits!
- Totally Gluten-Free with Dairy-Free Options: The good news is that this recipe is naturally 100% gluten-free, and can easily be made dairy-free. This means that even those with Celiac disease or gluten or lactose intolerances can still indulge in this flavorful Indian dish!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free butter chicken recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chicken:Â I used boneless skinless chicken breasts, but skinless chicken thighs will work just as well.
- Yogurt: I used Greek yogurt, but if you are lactose-intolerant and want to keep to keep this recipe dairy-free, go ahead and use unsweetened dairy-free yogurt instead.
- Heavy Cream: If you are lactose-intolerant and want to keep to keep this recipe dairy-free, go ahead and use dairy-free heavy cream or coconut cream instead.
- Butter: To make it dairy-free, use dairy-free butter (vegan butter) or coconut oil.
- Ginger: Using grated fresh ginger really adds rich flavor to this Indian butter chicken, so make sure you don’t leave it out!
- Spices: I used a blend of spices including ground cumin, garam masala, chili powder, ground turmeric, ground coriander to give this butter chicken recipe the aromatic Indian flavor. Feel free to increase or decrease the amount of chili powder depending on how much heat you can take.
- Storing: To store any leftovers, place the cooled butter chicken in an airtight container and store in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.
How to Make Butter Chicken (Step by Step):
Marinate Chicken
Prepare Marinade:Â In a large bowl, mix the yogurt, lemon juice, and half of the spices (ground cumin, garam masala, chili powder, ground turmeric, ground coriander, sugar, and salt). Stir until the mixture is smooth and well combined.
Marinate Chicken:Â Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, allowing the flavors to infuse.
Prepare Butter Chicken Sauce
Sauté Garlic, Spices and Tomato Paste: Heat a large pan over medium heat and melt the butter. Add the chopped garlic and the remaining spices. Sauté until the garlic is fragrant and the spices release their aroma. Stir in the tomato paste and mix well.
Add Cream:Â Pour in the heavy cream and stir continuously until the sauce becomes smooth and uniform in color. (If the sauce is too thick, add a little water or more cream to reach the desired consistency).
Cook Chicken
Add Chicken:Â Add the marinated chicken along with any remaining marinade into the pan. Stir well to coat the chicken with the sauce.
Cook Until Tender:Â Cook for 20-25 minutes over medium-low heat, stirring occasionally. Ensure the chicken is fully cooked and tender, and the sauce has thickened to a rich, creamy consistency. Adjust seasoning if needed.
Garnish and Serve:Â Serve the gluten-free butter chicken hot with basmati rice, fresh cilantro, extra cream, and chili flakes for garnish.
Dish by Dish Tips/Tricks:
- Prep Ahead: I recommend prepping ahead of time, and letting the chicken marinate overnight or throughout the day (prepare it the night before or during the morning), so when it’s dinner time, all you need is to cook it and dinner is ready in 30 minutes!
- Make it Dairy-Free: As mentioned above, this recipe can be easily made dairy-free by using dairy-free yogurt, dairy-free heavy cream, and dairy-free butter.
What to Serve with Butter Chicken:
- Gluten-Free Garlic Naan (Dairy-Free)
- No-Knead Artisan Bread (Gluten-Free, Dairy-Free)
- White Basmati Rice
- Cauliflower Rice (For a low-carb side)
Other Gluten-Free Chicken Recipes You’ll Love:
- Creamy Chicken Curry (Gluten-Free, Dairy-Free)
- Panda Express Honey Sesame Chicken (Gluten-Free, Dairy-Free)
- Marry Me Chicken (Gluten-Free, Dairy-Free)
- Chicken Casserole (Gluten-Free, Dairy-Free)
Gluten-Free Asian Dinners You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Butter Chicken (Gluten-Free, Dairy-Free Option)
- Total Time: 3 hours 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
In this easy butter chicken recipe, perfectly tender chicken is simmered in a rich, aromatic sauce packed with warm spices, and pairs amazing with rice or garlic naan. Naturally gluten-free, this Indian dish can easily be made dairy-free too.
Ingredients
- 1.5 pounds chicken breast, cut into 1-inch cubes
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Prepare Marinade: In a large bowl, mix the yogurt, lemon juice, and half of the spices (ground cumin, garam masala, chili powder, ground turmeric, ground coriander, sugar, and salt). Stir until the mixture is smooth and well combined.
- Marinate Chicken: Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, allowing the flavors to infuse.
- Sauté Garlic, Spices and Tomato Paste: Heat a large pan over medium heat and melt the butter. Add the chopped garlic and the remaining spices. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and the spices release their aroma. Stir in the tomato paste and continue to cook for another minute, mixing well to incorporate it into the spice mixture.
- Add Cream: Pour in the heavy cream and stir continuously until the sauce becomes smooth and uniform in color. (If the sauce is too thick, add a little water or more cream to reach the desired consistency).
- Add Chicken: Add the marinated chicken along with any remaining marinade into the pan. Stir well to coat the chicken with the sauce.
- Cook Until Tender: Cook for 20-25 minutes over medium-low heat, stirring occasionally. Ensure the chicken is fully cooked and tender, and the sauce has thickened to a rich, creamy consistency. Adjust seasoning if needed.
- Garnish and Serve: Serve hot with basmati rice, fresh cilantro, extra cream, and chili flakes for garnish.
Notes
Chicken: I used skinless boneless chicken breasts, but chicken thighs will work just as well.
Yogurt: I used Greek yogurt, but if you are lactose-intolerant and want to keep to keep this recipe dairy-free, go ahead and use unsweetened dairy-free yogurt instead.
Heavy Cream: If you are lactose-intolerant and want to keep to keep this recipe dairy-free, go ahead and use dairy-free heavy cream instead.
Butter: To make it dairy-free, use dairy-free butter (vegan butter).
Spices: I used a mix of ground cumin, garam masala, chili powder, ground turmeric, ground coriander to give this butter chicken recipe the aromatic Indian flavor. Feel free to increase or decrease the amount of chili powder depending on how much heat you can take.
Storing: To store any leftovers, place the cooled butter chicken in an airtight container and store in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.
- Prep Time: 5 mins
- Marinating Time: 3 hours
- Cook Time: 35 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
