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!
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Gluten Free Indian Butter Chicken
51
Yield: Serves 6
An authentic gluten free version of the famous and amazingly delicious Indian dish, butter chicken.
Ingredients:
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 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
Instructions:
Whisk together the yogurt, lemon juice, ginger, garam masala, ginger, cumin, turmeric, garlic powder, corriander, and pepper in a bowl.
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.
In a large skillet, add the butter and oil and cook over medium heat until butter melts.
Add onion, stir, and cook until translucent, about 7 minutes.
Add garlic and saute just until fragrant, 30 - 60 seconds.
Add cinnamon stick, tomatoes, and chiles; stir; and salt, to taste. Simmer until chiles are tender, 8 - 10 minutes.
Add the chicken and marinade to the skillet; and bring to a boil. Cook for 5 minutes. (Boiling the marinade removes any bacteria.)
Add chicken broth and bring a boil. Lower heat and simmer for about 20 minutes.
Remove from heat and stir in the cream and tomato paste.
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.
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.
C.P.
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 - https://glutenfreerecipebox.com/gluten-free-chili/.
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.
Enjoy,
Carla
Thanks, I will try that. I will let you know how it turns out!
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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.
C.P.
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 - https://glutenfreerecipebox.com/gluten-free-chili/.
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.
Enjoy,
Carla
Thanks, I will try that. I will let you know how it turns out!