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Up close bowl of gluten-free butter chicken curry being served with jasmine rice and gluten-free naan.

Gluten-free Butter Chicken Curry

Meeta Arora
This gluten-free butter chicken is packed with juicy chicken nestled in a rich and creamy sauce; it's the perfect gluten-free curry for all!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 3 hours 40 minutes
Course chicken
Cuisine Indian
Servings 6
Calories 361 kcal

Ingredients
  

For the marinade.

  • ½ Cup Greek Yogurt Plain, unsweetened. Use a dairy-free Greek style yogurt to keep this a dairy-free chicken marinade.
  • 2 Tablespoons Lemon Juice
  • ¾ Teaspoon Ground Ginger You can also use 1 tablespoon of freshly grated ginger.
  • 1 Teaspoon Garlic Powder Or 2-3 cloves, minced.
  • 1 Teaspoon Tumeric Powder
  • 2 Teaspoons Garam Masala
  • ½-¾ Teaspoon Cayenne Powder Use more or less depending on how much heat you want in the final curry.
  • ½ Teaspoon Coriander
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 ½ - 2 Pounds Chicken You can use boneless, skinless thighs or breasts. Cut the chicken into bite-sized pieces.

For the gluten-free curry.

  • 2 Tablespoons Avocado Oil
  • 4 Tablespoons Butter Use ghee or a dairy-free alternative to make this curry dairy-free.
  • 1 15 Ounce Can Tomato Puree
  • 1 Cup Heavy Whipping Cream Use full-fat coconut milk, coconut cream, or more dairy-free yogurt
  • 3 Tablespoons Sugar
  • ½ Teaspoon Salt

Instructions
 

Marinate the chicken.

  • Combine all of the chicken marinade ingredients into a bowl and mix.
    ½ Cup Greek Yogurt, 2 Tablespoons Lemon Juice, ¾ Teaspoon Ground Ginger, 1 Teaspoon Garlic Powder, 1 Teaspoon Tumeric Powder, 2 Teaspoons Garam Masala, ½-¾ Teaspoon Cayenne Powder, ½ Teaspoon Coriander, 1 Teaspoon Cumin, 1 Teaspoon Salt, ½ Teaspoon Pepper
  • Add the cut chicken pieces to the bowl of marinade.
    1 ½ - 2 Pounds Chicken
  • Cover and place it in the fridge for at least 3 hours or overnight.

Cook the chicken.

  • In a skillet, warm the avocado oil over medium heat.
    2 Tablespoons Avocado Oil
  • Add the chicken pieces from the marinade to the skillet. Be sure NOT to wipe or shake off the marinade, but don't add any excess marinade to the skillet.
  • Let the chicken cook in the skillet for about 3 minutes per side until it starts to turn white looking. Note the chicken won't brown because of the marinade on it.

Make the gluten-free curry sauce.

  • Once the chicken is cooked a little, add the butter, tomato puree, heavy cream, sugar, and salt to the skillet with the chicken.
    4 Tablespoons Butter, 1 15 Ounce Can Tomato Puree, 1 Cup Heavy Whipping Cream, 3 Tablespoons Sugar, ½ Teaspoon Salt
  • Stir gently and then reduce the heat to low and let it simmer for about 20 minutes so the chicken can finish cooking and the curry sauce thickens.

Serve.

  • Serve over some rice and top with fresh cilantro. If you're feeling extra, make some gluten-free naan bread to dip into the sauce.

Notes

Tips and tricks.
  • Let the chicken marinate. - I prefer to let the chicken marinate overnight in the fridge before cooking it. If you don't want to wait that long, I suggest letting it marinate for at least three hours.
  • Adjust the heat. - Butter chicken is a more mild curry, but if you like spice, feel free to add more cayenne to the marinade.

Nutrition

Calories: 361kcalCarbohydrates: 12gProtein: 16gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 104mgSodium: 1439mgPotassium: 373mgFiber: 0.5gSugar: 8gVitamin A: 900IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Keyword gluten free butter chicken, gluten free chicken curry, gluten free curry, gluten free indian food
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