Gluten-Free Butter Chicken

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces 1.5 lbs chicken thighs, cut into bite-sized pieces
• 2 tbsp ghee or olive oil 2 tbsp ghee or olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated 1 tbsp fresh ginger, grated
• 1 tsp garam masala 1 tsp garam masala
• 1 tsp turmeric 1 tsp turmeric
• 0.5 tsp cayenne pepper (or to taste) 0.5 tsp cayenne pepper (or to taste)
• 1 can (15 oz) crushed tomatoes 1 can (15 oz) crushed tomatoes
• 0.5 cup full-fat coconut milk (for dairy-free) 0.5 cup full-fat coconut milk (for dairy-free)
• 0.5 cup GF chicken or vegetable stock 0.5 cup GF chicken or vegetable stock
• 1 tbsp GF tamari or coconut aminos 1 tbsp GF tamari or coconut aminos
• 1 tsp sugar (optional, to balance acidity) 1 tsp sugar (optional, to balance acidity)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 0.5 tsp black pepper 0.5 tsp black pepper
• 2 tbsp fresh cilantro, chopped (for garnish) 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. 1

   In a large bowl, toss the chicken thighs with salt, black pepper, and half of the garam masala, turmeric, and cayenne pepper. Let it marinate for at least 10 minutes while you prepare the sauce base.

2. 2

   Heat the ghee or olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until nicely browned and mostly cooked through, then remove from the skillet and set aside.

3. 3

   Reduce the heat to medium and add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Sauté the onion for about 5-7 minutes, until softened and translucent, stirring occasionally.

4. 4

   Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant, being careful not to burn them. Stir in the remaining garam masala, turmeric, and cayenne pepper, cooking for about 30 seconds until the spices are aromatic.

5. 5

   Pour in the crushed tomatoes, coconut milk, GF chicken or vegetable stock, and GF tamari or coconut aminos. Stir well to combine, then add the optional sugar and salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   Return the seared chicken pieces to the skillet with the sauce. Stir to coat the chicken evenly, then continue to simmer gently, uncovered, for another 5-7 minutes, or until the chicken is fully cooked through and the sauce has reached your desired consistency. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro, over steamed rice or gluten-free noodles.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.