Gluten Free Butter Chicken Indian Recipe

While in India, butter chicken is served with bone-in chicken, you may use boneless, and cut it into cubes. You marinate this butter chicken Indian recipe overnight in a spicy yogurt marinade, which makes it particularly delicious. Enjoy!

Gluten Free Indian Butter Chicken


Yield: Serves 6

Gluten Free Indian Butter Chicken

An authentic gluten free version of the famous and amazingly delicious Indian dish, butter chicken.


  • 1 1/2¬†cups full-fat Greek yogurt
  • 2¬†Tablespoons lemon juice (or white distilled vinegar + 1 teaspoon sugar or pinch stevia)
  • 3¬†Tablespoons fresh ginger, peeled and minced or grated¬†
  • 2¬†Tablespoons garam masala
  • 2¬†Tablespoons ground cumin
  • 1 1/2¬†Tablespoons ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground black pepper
  • 3¬†lbs.¬†chicken thighs, cut into chunks
  • 8 Tablespoon (1 stick) unsalted butter
  • 4 teaspoons neutral-flavored oil (light olive, canola, etc.)
  • 2 medium-size yellow onions, chopped
  • 2 cloves fresh garlic, minced or grated
  • 1 cinnamon stick (or 1 tsp. ground cinnamon)
  • 1/2 14-1/2-oz. can diced tomatoes
  • 2¬†mild¬†red chiles (Mexi-Bells; New Mexica; New Mexico; Anaheim; Big Jim; Peperonicini; Santa Fe Grande; El Paso; Cherrylike or Anaheim), seeded and diced
  • Salt, to taste
  • 2/3¬†cup gluten free low-sodium chicken broth (Better Than Bouillon) (or homemade)
  • 1 1/2¬†cups heavy whipping cream
  • 1 1/2¬†teaspoons tomato paste
  • Brown or white rice flour, for thickening


  1. Whisk together the yogurt, lemon juice, ginger, garam masala, ginger, cumin, turmeric, garlic powder, corriander, and pepper in a bowl.
  2. Place chicken in a resealable storage bag and pour in the yogurt mixture. Seal and massage marinade into chicken. Place in a casserole dish and refrigerate overnight or at least 8 hours.
  3. In a large skillet, add the butter and oil and cook over medium heat until butter melts.
  4. Add onion, stir, and cook until translucent, about 7 minutes.
  5. Add garlic and saute just until fragrant, 30 - 60 seconds.
  6. Add cinnamon stick, tomatoes, and chiles; stir; and salt, to taste. Simmer until chiles are tender, 8 - 10 minutes.
  7. Add the chicken and marinade to the skillet; and bring to a boil. Cook for 5 minutes. (Boiling the marinade removes any bacteria.)
  8. Add chicken broth and bring a boil. Lower heat and simmer for about 20 minutes.
  9. Remove from heat and stir in the cream and tomato paste.
  10. To thicken return to heat and bring to a boil. Sprinkle in a little rice flour at a time and stir until it reaches your desired thickness. Simmer for 10 minutes stirring frequently. Serve immediately over basmati or white rice.

3 Replies to “Gluten Free Butter Chicken Indian Recipe”

  1. Hi, Carla!
    I am really enjoying my subscription to your site. I see that you are also trying low histamine/ gluten free dining! Quite the challenge sometimes. I wondered if you have tried a tomato/dairy free version of Butter Chicken? I could tolerate the dairy if necessary but not tomato. Any ideas? I have been using roasted red pepper, artichoke, pumpkin combos for Italian sauces with good results.


    1. Hi Cindy,

      Are you also intolerant to spicy peppers? I would definitely try using red pepper in place of the tomato. Then, add a little stevia or sugar to sweeten it up. I use red pepper as a substitute in my chili recipe and noncan tell the difference –

      This butter chicken recipe also contains pepper. Are you also intolerant it? If so, I would omit it and use a little black pepper, if tolerated at all.


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