Gluten Free Butter Chicken

This gluten free butter chicken is rich, creamy, and full of flavor. It’s one of those meals that tastes like it came from a restaurant but is actually pretty simple to make at home.

The chicken gets marinated in yogurt and spices, which makes it super tender and flavorful. Then it’s cooked in a smooth, buttery tomato sauce that you’ll want to eat with everything.

If you’ve been looking for a good gluten free dinner that the whole family will enjoy, this is it. There’s no flour or gluten hiding anywhere in this recipe.

It’s naturally gluten free, so you don’t need any special substitutions or weird ingredients. Just real, simple food that happens to be safe for a gluten free diet.

Serve it over some steamed basmati rice and you’ve got a complete meal that’s comforting, satisfying, and honestly hard to stop eating.

Why You’ll Love This Recipe

The Yogurt Marinade Makes the Chicken Incredibly Tender – Marinating in yogurt breaks down the chicken so every bite is melt-in-your-mouth soft.

Naturally Gluten Free Without Any Substitutions – Every single ingredient is naturally gluten free so nothing tastes like a compromise.

Restaurant-Level Flavor at Home – The double hit of garam masala in both the marinade and sauce gives this real depth.

That Creamy Tomato Sauce Is Absolutely Addictive – Crushed tomatoes and heavy cream combine into a rich velvety sauce you will want to pour on everything.

Ingredients

For the Chicken

• 2 lb Boneless Skinless Chicken Thighs, Cut Into Bite-Size Pieces
• 1 cup Plain Whole Milk Yogurt
• 1 tbsp Lemon Juice
• 2 tsp Garam Masala
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Salt
• 1 tbsp Olive Oil

For the Sauce

• 3 tbsp Unsalted Butter
• 1 Medium Yellow Onion, Finely Diced
• 4 Cloves Garlic, Minced
• 1 tbsp Fresh Ginger, Grated
• 1 can (14 oz) Crushed Tomatoes
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1/2 tsp Chili Powder
• 1 cup Heavy Cream
• 1 tsp Sugar
• Salt, To Taste
• Fresh Cilantro, For Garnish

How to Make

Step 1

In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if needed. Cook for 3 to 4 minutes per side until golden with some charred spots. Remove and set aside.

Step 3

In a large deep skillet or pot, melt the butter over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent.

Step 4

Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the garam masala, cumin, and chili powder and cook for another 30 seconds until the spices are toasted and aromatic.

Step 5

Pour in the crushed tomatoes and bring the sauce to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce has thickened and darkened slightly in color.

Step 6

Stir in the heavy cream and sugar. Let the sauce simmer gently for 3 to 4 minutes until heated through and creamy. Season with salt to taste.

Step 7

Add the cooked chicken back to the sauce and stir to coat. Simmer for 5 minutes so the chicken absorbs the flavors. Serve over steamed basmati rice, garnished with fresh cilantro.

My Tips

Marinate the Chicken Longer if You Can

30 minutes of marinating will work, but if you have the time, let the chicken sit in that yogurt mixture for at least 4 hours or even overnight. The yogurt and lemon juice work together to tenderize the chicken, and the longer it sits, the more flavor gets into each piece.

Chicken thighs are already more forgiving than breasts, but a longer marinate makes a noticeable difference in how juicy and flavorful they come out. You’ll really taste it in the final dish.

Don’t Crowd the Pan When Searing

When you cook the marinated chicken, make sure the pieces aren’t touching each other. If you pile them all in at once, the yogurt marinade releases moisture and the chicken ends up steaming instead of getting that golden sear.

Work in two or three batches depending on the size of your skillet. It takes a few extra minutes, but those charred golden spots on the chicken add a ton of flavor to the whole dish.

Also, don’t move the pieces around too much. Let them sit undisturbed for the full 3 to 4 minutes so they get a proper crust before you flip.

Cook the Spices Before Adding the Tomatoes

When you add the garam masala, cumin, and chili powder to the garlic and ginger, give them a full 30 seconds of stirring in the hot butter before adding anything else. You should be able to smell them getting more intense and aromatic.

This is called blooming the spices and it pulls out way more flavor than just dumping them into the sauce. If you skip this step or rush it, the sauce will taste flat and the spices will have a raw, powdery taste.

Just be careful not to go past 30 seconds because ground spices can burn fast and turn bitter.

More Tasty Recipes

• Gluten Free Chicken Fried Rice
• Gluten Free Garlic Butter Naan
• Gluten Free Chicken & Dumplings
• Gluten Free Chicken Pot Pie
• Gluten Free Orange Chicken

FAQ

How long should I marinate the chicken for the best flavor?

You want at least 30 minutes so the yogurt and spices can start tenderizing and flavoring the chicken. But if you have the time, marinating overnight in the fridge makes a huge difference – the chicken comes out way more tender and flavorful.

Just make sure to cover the bowl tightly or use a sealed bag so the chicken doesn’t dry out or pick up fridge odors.