29+ Irresistible Gluten-Free Butter Chicken Recipes for Every Taste

If you’re a fan of butter chicken but need to follow a gluten-free lifestyle, you’re in luck!

The creamy, rich, and aromatic flavors of butter chicken can easily be adapted to meet your dietary needs without compromising on taste.

Whether you’re gluten-intolerant, following a celiac-friendly diet, or just looking for healthier alternatives, these 29+ gluten-free butter chicken recipes will give you all the flavors you love without the gluten.

From traditional versions to exciting variations like coconut milk, slow-cooker, grilled, and even low-carb options, there’s a recipe here for every preference.

So, gather your ingredients and get ready to dive into a world of delectable, gluten-free butter chicken meals that will leave you craving more!

29+ Irresistible Gluten-Free Butter Chicken Recipes for Every Taste

Gluten-free doesn’t have to mean flavor-free! With these 29+ gluten-free butter chicken recipes, you can indulge in the rich, creamy comfort of butter chicken while staying true to your dietary needs.

From the classic to innovative twists using ingredients like coconut milk, almond flour, and zucchini noodles, these recipes offer something for everyone.

Whether you’re cooking for a family, hosting a dinner party, or simply craving a comforting weeknight meal, these recipes will help you create the perfect gluten-free butter chicken every time.

Try them all and enjoy the endless possibilities of this beloved dish — gluten-free style!

Gluten-Free Butter Chicken

Butter chicken is a beloved Indian dish known for its rich, creamy tomato sauce and tender chicken pieces.

This gluten-free version ensures that everyone can enjoy the delicious flavors without worry.

With aromatic spices, smooth butter, and a touch of cream, this dish is perfect for serving with gluten-free naan or rice.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (cubed)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 cup tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/2 cup plain yogurt (gluten-free)
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat olive oil and 1 tbsp butter in a pan over medium heat. Add chopped onions and sauté until golden.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, all the spices, and salt. Cook for about 5 minutes, stirring occasionally.
4. Stir in the yogurt and water, then add the chicken pieces. Simmer for 15-20 minutes, stirring occasionally.
5. Lower the heat and mix in the cream and remaining butter. Let it cook for another 5 minutes.
6. Garnish with chopped cilantro and serve hot with rice or gluten-free naan.

This classic gluten-free butter chicken is rich, flavorful, and satisfying.

The combination of tender chicken and creamy tomato sauce makes it a comforting meal that is easy to prepare and perfect for weeknights or special occasions.

Spicy Gluten-Free Butter Chicken with Coconut Milk

For those who enjoy a little extra spice and a dairy-free alternative, this version of butter chicken replaces heavy cream with coconut milk while enhancing the heat with additional chili flavors.

The result is a creamy, spicy dish that maintains the signature taste of traditional butter chicken.

Ingredients:

• 1.5 lbs boneless chicken breast (cubed)
• 2 tbsp ghee or butter
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1 cup coconut milk (full-fat)
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp red chili flakes (adjust to taste)
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan over medium heat. Add onions and sauté until soft.
2. Add garlic and ginger, cooking until fragrant. Stir in the tomato puree, spices, and salt, and cook for 5 minutes.
3. Add the chicken cubes and coat them well with the sauce. Pour in the water and simmer for 15 minutes.
4. Stir in the coconut milk and let it cook for another 5 minutes until the sauce thickens.
5. Finish with lemon juice and garnish with fresh cilantro. Serve hot with gluten-free rice or roti.

This spicy gluten-free butter chicken offers a unique balance of creamy coconut milk and bold spices.

It’s a great choice for those who love a bit of heat while keeping it dairy-free and gluten-free.

Slow Cooker Gluten-Free Butter Chicken

This slow cooker version of butter chicken is perfect for busy days when you want a home-cooked meal with minimal effort.

The slow cooking process allows the flavors to develop beautifully, resulting in a rich and comforting dish.

Ingredients:

• 1.5 lbs boneless chicken thighs (cubed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/2 cup plain yogurt (gluten-free)
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. In a pan, melt butter over medium heat. Add onions, garlic, and ginger, cooking until softened.
2. Stir in the tomato puree and all the spices. Cook for 2-3 minutes.
3. Transfer the mixture to the slow cooker and add the cubed chicken. Stir in yogurt and water.
4. Cover and cook on low for 6 hours or high for 3 hours.
5. Stir in the heavy cream and cook for another 15 minutes.
6. Garnish with fresh cilantro and serve with rice or gluten-free naan.

This slow cooker butter chicken is effortless and packed with deep, authentic flavors.

It’s a great make-ahead meal that requires minimal hands-on time, making it perfect for busy schedules while still delivering a deliciously rich and creamy dish.

Creamy Gluten-Free Butter Chicken with Almond Flour Sauce

This gluten-free butter chicken recipe uses almond flour to thicken the sauce, providing a unique texture and a subtle nutty flavor that enhances the richness of the dish.

It’s perfect for those who are looking for a low-carb and gluten-free alternative to the classic recipe.

Ingredients:

• 1.5 lbs boneless chicken breasts (cubed)
• 2 tbsp butter
• 1 onion (finely chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 cup tomato puree
• 1/2 cup almond flour
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. In a large pan, melt butter over medium heat. Add chopped onions and sauté until golden.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the tomato puree, spices, and salt. Stir and cook for 5-7 minutes, allowing the flavors to meld.
4. Add the almond flour and stir until it thickens the sauce. Gradually add water, stirring continuously to avoid lumps.
5. Add the cubed chicken and simmer for 15-20 minutes, ensuring the chicken is cooked through.
6. Stir in the cream and yogurt, and cook for another 5 minutes, adjusting salt as needed.
7. Garnish with chopped cilantro and serve with gluten-free rice or naan.

This creamy butter chicken with almond flour provides a delightful twist on the classic dish.

The almond flour creates a velvety sauce, while the spices and cream bring the traditional flavors together.

It’s a perfect choice for those seeking a gluten-free, low-carb alternative.

Lemon Herb Gluten-Free Butter Chicken

For a fresh, citrusy twist on the traditional butter chicken, this lemon herb version incorporates the zesty flavors of lemon and fresh herbs like cilantro and mint.

The result is a refreshing yet rich dish that can be served with a side of gluten-free pilaf or flatbread.

Ingredients:

• 1.5 lbs chicken thighs (boneless and skinless, cubed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/2 cup plain gluten-free yogurt
• Juice and zest of 1 lemon
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro and mint leaves (for garnish)
• 1/2 cup water

Instructions:

1. Heat butter in a pan over medium heat. Add chopped onions and cook until golden brown.
2. Add garlic and ginger, cooking for another 2 minutes.
3. Stir in tomato puree, lemon juice, and zest. Add all spices and salt, cooking for 5 minutes to develop the flavors.
4. Add the chicken pieces to the pan, stirring well to coat in the sauce. Pour in water and let it simmer for 15-20 minutes.
5. Stir in cream and yogurt, then simmer for another 5 minutes, allowing the sauce to thicken.
6. Garnish with fresh cilantro and mint leaves. Serve with rice or gluten-free naan.

This lemon herb butter chicken brings a refreshing twist to a beloved classic.

The zesty lemon adds brightness, balancing out the creamy richness of the sauce, while the fresh herbs elevate the dish to something extraordinary.

Quick Gluten-Free Butter Chicken Stir Fry

For a quicker, lighter version of butter chicken that doesn’t compromise on flavor, this stir fry version uses fewer ingredients and is ready in less than 30 minutes.

It’s a perfect meal when you’re short on time but still craving that rich butter chicken flavor.

Ingredients:

• 1.5 lbs boneless chicken breast (thinly sliced)
• 2 tbsp butter
• 1 onion (sliced)
• 1 bell pepper (sliced)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 cup tomato puree
• 1/4 cup plain gluten-free yogurt
• 1/4 cup heavy cream or coconut cream
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh cilantro (for garnish)

Instructions:

1. Heat butter in a large skillet over medium-high heat. Add sliced onions and bell peppers, cooking for 3-4 minutes until softened.
2. Add the sliced chicken to the pan, and cook until browned on all sides, about 5-7 minutes.
3. Stir in garlic and ginger, cooking until fragrant.
4. Pour in tomato puree and all spices, then stir to coat the chicken evenly. Cook for 5 minutes.
5. Add yogurt and cream, stirring well to create a smooth sauce. Let it simmer for another 5-7 minutes, adjusting salt and spices as needed.
6. Garnish with fresh cilantro and serve with gluten-free rice or quinoa.

This quick stir fry version of butter chicken offers all the comforting flavors in a fraction of the time.

The use of fresh vegetables and lean chicken makes it a lighter alternative, while still delivering a creamy, flavorful sauce that’s both satisfying and gluten-free.

Vegetarian Gluten-Free Butter Chicken (Chickpea Version)

This vegetarian version of butter chicken swaps the chicken for chickpeas, providing a hearty, plant-based alternative without sacrificing the rich, creamy flavors.

Packed with protein and fiber, this gluten-free dish is perfect for vegetarians or anyone looking for a nutritious spin on the classic butter chicken.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add the chopped onions and sauté until soft and golden.
2. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Add tomato puree, spices, and salt. Cook for 5-7 minutes to combine all the flavors.
4. Add the chickpeas to the pan and stir to coat them in the sauce. Pour in the water and simmer for 10 minutes.
5. Stir in the cream and yogurt, cooking for another 5 minutes until the sauce is thick and creamy.
6. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This vegetarian gluten-free butter “chicken” is a satisfying and flavorful alternative, with the chickpeas providing a meaty texture.

The creamy sauce and aromatic spices offer a comforting dish that’s both delicious and wholesome.

Baked Gluten-Free Butter Chicken

For those who prefer a hands-off approach, this baked version of butter chicken offers all the flavors of the classic dish but with minimal effort.

The chicken is marinated and baked in the oven, allowing it to absorb all the delicious spices before being simmered in a rich, buttery sauce.

Ingredients:

• 1.5 lbs boneless chicken thighs (skinless, cut into chunks)
• 1/2 cup plain gluten-free yogurt
• 2 tbsp lemon juice
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the yogurt, lemon juice, cumin, turmeric, paprika, salt, and pepper. Add the chicken chunks, toss to coat, and let it marinate for 30 minutes.
3. Spread the marinated chicken on a baking sheet and bake for 20-25 minutes, until the chicken is cooked through.
4. While the chicken is baking, melt butter in a pan over medium heat. Add the chopped onion and sauté until softened.
5. Stir in the garlic and ginger, cooking for another minute. Add tomato puree, spices, and salt, and cook for 5 minutes.
6. Add the baked chicken to the sauce and stir in the cream. Let it simmer for 5-7 minutes, adjusting seasoning to taste.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

Baked butter chicken provides the same indulgent flavors of the original but with the added convenience of less stovetop work.

The baking process seals in the spices, and the creamy sauce brings everything together for a satisfying meal.

Gluten-Free Butter Chicken with Spinach

For a healthier take on the classic butter chicken, this recipe incorporates fresh spinach into the sauce, providing a boost of nutrients and vibrant color.

The spinach adds a subtle earthy flavor that perfectly complements the rich, creamy butter sauce.

Ingredients:

• 1.5 lbs boneless chicken breast (cubed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 2 cups fresh spinach (washed and chopped)
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add onions and cook until softened.
2. Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, cinnamon, and salt. Stir to combine, cooking for 5 minutes.
4. Add chicken cubes and cook for 10 minutes, stirring occasionally.
5. Add the chopped spinach and water, stirring until the spinach wilts and the chicken is cooked through.
6. Stir in cream and yogurt, letting the sauce simmer for another 5 minutes until thickened.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This gluten-free butter chicken with spinach is a nutrient-packed twist on the classic.

The spinach not only adds a healthy element to the dish but also deepens the flavor, making it a wholesome, comforting meal for any occasion.

Coconut Curry Gluten-Free Butter Chicken

This coconut curry version of butter chicken introduces a tropical twist to the traditional dish by using coconut milk instead of heavy cream.

The rich, creamy texture of the coconut milk complements the fragrant spices, creating a perfect balance of heat, sweetness, and creaminess in every bite.

Ingredients:

• 1.5 lbs boneless chicken thighs (cubed)
• 2 tbsp coconut oil or butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil (or butter) in a large pan over medium heat. Add the chopped onions and cook until softened and golden.
2. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
3. Add tomato puree and spices (garam masala, cumin, turmeric, chili powder), then cook for 5 minutes to allow the flavors to develop.
4. Add the chicken pieces to the pan, stirring to coat them in the sauce. Pour in the coconut milk and water, and simmer for 20 minutes, stirring occasionally.
5. Stir in yogurt, and let the dish simmer for an additional 5 minutes until the sauce thickens.
6. Garnish with fresh cilantro and serve with gluten-free rice or naan.

The coconut curry butter chicken is a perfect combination of creamy, tangy, and spicy flavors.

The coconut milk brings a subtle sweetness to the dish, making it comforting and rich without the heaviness of traditional cream.

Gluten-Free Butter Chicken with Cauliflower Rice

For a low-carb and gluten-free version of butter chicken, pairing it with cauliflower rice is an excellent alternative to regular rice.

This healthy pairing retains the dish’s rich flavor while keeping it light and nutritious.

Ingredients:

• 1.5 lbs boneless chicken breast (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups cauliflower rice (steamed or sautéed)
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a large skillet over medium heat. Add onions and cook until softened.
2. Stir in garlic and ginger, cooking for another 2 minutes until fragrant.
3. Add the tomato puree, garam masala, cumin, paprika, and salt. Stir well and let it cook for 5 minutes.
4. Add the chicken cubes to the pan, stirring to coat in the sauce. Pour in water, and let it simmer for 15-20 minutes until the chicken is cooked through.
5. Stir in cream and yogurt, cooking for another 5 minutes until the sauce thickens.
6. In a separate pan, cook the cauliflower rice with a little butter or oil until soft and tender.
7. Serve the butter chicken on a bed of cauliflower rice and garnish with fresh cilantro.

This gluten-free butter chicken with cauliflower rice is an excellent option for anyone looking for a healthier, low-carb alternative to the classic.

The cauliflower rice pairs beautifully with the creamy chicken, giving you the comfort of the original dish without the extra carbs.

Grilled Gluten-Free Butter Chicken

For a smoky and charred version of butter chicken, grilling the chicken before simmering it in the creamy sauce adds a delicious depth of flavor.

This grilled version is a great choice for a summer meal or a unique spin on traditional butter chicken.

Ingredients:

• 1.5 lbs boneless chicken thighs (skinless)
• 1/2 cup plain gluten-free yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• Salt and pepper to taste
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, mix yogurt, lemon juice, olive oil, cumin, paprika, turmeric, garam masala, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Let the chicken marinate for at least 30 minutes.
2. Preheat your grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes on each side, or until fully cooked and slightly charred.
3. While the chicken is grilling, melt butter in a pan over medium heat. Add the chopped onions and sauté until soft.
4. Stir in garlic and ginger, cooking for another 2 minutes. Add tomato puree and let it simmer for 5 minutes.
5. Once the chicken is grilled, cut it into bite-sized pieces and add it to the pan with the sauce. Stir in the cream, and cook for an additional 5 minutes, allowing the sauce to thicken.
6. Garnish with fresh cilantro and serve with gluten-free rice or naan.

The grilled butter chicken version has a smoky and charred flavor that adds an exciting layer of complexity to the traditional dish.

Grilling the chicken first intensifies the taste, making this recipe a fun and delicious twist on the classic.

Keto-Friendly Gluten-Free Butter Chicken

This keto-friendly version of butter chicken keeps the rich, creamy flavors of the traditional dish while cutting out the carbs.

It uses cauliflower rice instead of regular rice and omits the yogurt, making it perfect for anyone following a low-carb or keto diet while still enjoying the comforting flavors of butter chicken.

Ingredients:

• 1.5 lbs boneless chicken thighs (cubed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup full-fat coconut yogurt (optional, for creaminess)
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups cauliflower rice (steamed or sautéed)
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, turmeric, cumin, paprika, salt, and pepper. Stir to combine and cook for 5 minutes.
4. Add chicken cubes to the pan, stirring to coat in the sauce. Pour in water and let it simmer for 15 minutes until the chicken is cooked through.
5. Stir in the cream and coconut yogurt (if using), and cook for another 5 minutes until the sauce is creamy and thickened.
6. In a separate pan, cook cauliflower rice with a little butter or oil until tender.
7. Serve the butter chicken over the cauliflower rice, garnished with fresh cilantro.

This keto-friendly butter chicken is an excellent choice for those who want to indulge in rich, flavorful food without the carbs.

The creamy sauce, combined with cauliflower rice, provides a low-carb, high-fat meal that’s both satisfying and nutritious.

Gluten-Free Butter Chicken with Roasted Vegetables

This version of butter chicken adds a healthy twist by incorporating roasted vegetables into the dish.

The roasted vegetables not only provide additional flavors and textures but also make the dish more colorful and packed with nutrients.

Ingredients:

• 1.5 lbs boneless chicken breast (cubed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the mixed vegetables in olive oil, salt, and pepper, and roast for 20-25 minutes until tender and slightly caramelized.
2. While the vegetables are roasting, melt butter in a large pan over medium heat. Add chopped onions and cook until softened.
3. Stir in garlic and ginger, cooking for another minute until fragrant.
4. Add tomato puree, garam masala, cumin, paprika, cinnamon, and salt. Cook for 5 minutes to allow the spices to blend.
5. Add the chicken cubes to the pan, and stir to coat in the sauce. Let the chicken simmer for 15-20 minutes until fully cooked.
6. Stir in the cream and yogurt, cooking for another 5 minutes until the sauce is thickened and creamy.
7. Once the vegetables are roasted, mix them into the butter chicken sauce and stir gently.
8. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This gluten-free butter chicken with roasted vegetables is a perfect way to add extra nutrition and flavor to the dish.

The roasted vegetables blend beautifully with the rich, creamy sauce, making it a hearty, satisfying meal.

Instant Pot Gluten-Free Butter Chicken

Using an Instant Pot to prepare butter chicken is a game-changer for those short on time.

This version offers all the deep, flavorful spices and creamy sauce of the original but can be made in a fraction of the time. It’s ideal for busy nights when you want a comforting meal without the wait.

Ingredients:

• 1.5 lbs boneless chicken thighs (cubed)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Turn the Instant Pot to the sauté setting and melt the butter. Add chopped onions, cooking until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Stir well and cook for 3-4 minutes.
4. Add chicken cubes to the pot and stir to coat with the sauce. Pour in water.
5. Close the Instant Pot lid and set to pressure cook on high for 10 minutes. Once done, quick release the pressure.
6. Stir in the cream and yogurt, then switch to the sauté setting and simmer for 5 minutes until the sauce thickens.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This Instant Pot butter chicken is a quick and efficient way to make a delicious, comforting dish.

The pressure cooking ensures that the chicken absorbs all the rich flavors, and the creamy sauce makes it perfect for serving with your favorite gluten-free side.

Gluten-Free Butter Chicken with Almond Flour Sauce

This variation of butter chicken uses almond flour to thicken the sauce, making it a great gluten-free option without compromising on flavor.

The almond flour adds a subtle nuttiness that pairs wonderfully with the creamy sauce, giving this dish a slightly richer taste.

Ingredients:

• 1.5 lbs boneless chicken breast (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp almond flour (or ground almonds)
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. In a large pan, melt butter over medium heat. Add the chopped onions and sauté until softened and golden brown.
2. Stir in garlic and ginger, cooking for an additional minute until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add almond flour and cook for another 2 minutes, allowing the flour to absorb the flavors and thicken the sauce.
5. Add chicken cubes, mixing well to coat with the sauce. Pour in water and simmer for 15 minutes until the chicken is fully cooked.
6. Stir in heavy cream and yogurt, cooking for an additional 5 minutes until the sauce becomes creamy and thickened.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This gluten-free butter chicken with almond flour sauce is a delicious and healthier variation that brings a nutty richness to the dish.

The almond flour thickens the sauce perfectly without any gluten, making it a satisfying and comforting meal.

Slow Cooker Gluten-Free Butter Chicken

This slow-cooked version of butter chicken allows the flavors to develop over time, resulting in a dish that’s tender and bursting with flavor.

With minimal prep work, this hands-off recipe is perfect for busy days when you want to come home to a delicious meal.

Ingredients:

• 1.5 lbs boneless chicken thighs (skinless, cut into chunks)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. In a skillet, melt butter over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, cumin, turmeric, salt, and pepper to the skillet, and cook for 5 minutes to combine the flavors.
4. Transfer the tomato-spice mixture into the slow cooker. Add chicken chunks, water, and stir to combine.
5. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
6. Once cooked, stir in heavy cream and yogurt, and let it cook for an additional 30 minutes to allow the sauce to thicken.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This slow-cooker butter chicken is an easy and flavorful option for busy days.

The slow cooking process allows the spices to infuse the chicken, resulting in a dish that’s incredibly tender and full of flavor.

Gluten-Free Butter Chicken with Cashew Cream

This butter chicken recipe uses cashew cream for a dairy-free, nut-based alternative to the traditional heavy cream.

Cashews provide a creamy, velvety texture that enhances the richness of the dish without compromising on flavor.

Ingredients:

• 1.5 lbs boneless chicken thighs (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup homemade cashew cream (blend 1/2 cup soaked cashews with 1/4 cup water)
• 1/4 cup plain gluten-free yogurt (optional)
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. In a large pan, melt butter over medium heat. Add chopped onions and cook until golden brown.
2. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Let it simmer for 5 minutes to combine the flavors.
4. Add chicken cubes, stir well to coat in the sauce, and pour in water. Let it simmer for 15-20 minutes until the chicken is cooked through.
5. Stir in the cashew cream and yogurt (if using), and simmer for another 5 minutes until the sauce thickens and becomes creamy.
6. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This gluten-free butter chicken with cashew cream is a rich and creamy alternative to the classic version, making it perfect for those seeking a dairy-free, plant-based twist.

The cashew cream adds a subtle sweetness and velvety texture that enhances the dish’s overall flavor.

Spicy Gluten-Free Butter Chicken

For those who enjoy a bit more heat in their butter chicken, this spicy version adds an extra kick while still maintaining the creamy texture and rich flavor of the traditional dish.

The combination of hot spices and a creamy base creates a bold, flavorful dish perfect for spice lovers.

Ingredients:

• 1.5 lbs boneless chicken thighs (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp chili powder (optional for extra heat)
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, cayenne pepper, chili powder, salt, and pepper. Stir to combine and cook for 5 minutes.
4. Add chicken cubes to the pan and stir to coat in the spicy sauce. Pour in water and simmer for 15 minutes until the chicken is fully cooked.
5. Stir in heavy cream and yogurt, cooking for an additional 5 minutes to thicken the sauce.
6. Garnish with fresh cilantro and serve with gluten-free rice or naan.

The spicy version of butter chicken is ideal for those who crave heat in their meals.

The balance of hot spices with the creaminess of the sauce creates a deliciously intense flavor that’s both comforting and exciting.

Butter Chicken with Zucchini Noodles (Gluten-Free)

This version of butter chicken replaces traditional rice with zucchini noodles, offering a lighter, low-carb, and gluten-free alternative while still maintaining all the creamy goodness of the original dish.

Perfect for those on a gluten-free or low-carb diet, this dish is both healthy and delicious.

Ingredients:

• 1.5 lbs boneless chicken breast (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 large zucchinis (spiralized into noodles)
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes.
4. Add chicken cubes to the pan and stir to coat in the sauce. Pour in water and let it simmer for 15 minutes until the chicken is cooked through.
5. Stir in heavy cream and yogurt, then simmer for another 5 minutes until the sauce thickens.
6. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender.
7. Serve the butter chicken over the zucchini noodles and garnish with fresh cilantro.

This butter chicken with zucchini noodles offers a refreshing twist on the traditional dish.

The zucchini noodles serve as a perfect, light base for the creamy sauce, providing a satisfying and healthy alternative to the usual rice or naan.

Gluten-Free Butter Chicken with Spinach

Adding spinach to the classic butter chicken not only boosts its nutritional value but also adds a beautiful green color and a fresh taste that complements the rich, creamy sauce.

This dish is perfect for those looking to add more greens to their diet while still enjoying a comforting, flavorful meal.

Ingredients:

• 1.5 lbs boneless chicken thighs (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups fresh spinach (washed and chopped)
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Melt butter in a large pan over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Cook for 5 minutes to blend the flavors.
4. Add chicken cubes, stirring to coat in the sauce. Pour in water and let it simmer for 15-20 minutes until the chicken is cooked through.
5. Stir in heavy cream and yogurt, simmering for 5 minutes until the sauce thickens.
6. Add fresh spinach to the sauce and cook until wilted, about 2 minutes.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This gluten-free butter chicken with spinach is a great way to sneak in some extra vegetables without sacrificing flavor. The spinach adds a fresh, earthy taste that balances the richness of the creamy sauce, making for a well-rounded and nutritious meal.

Gluten-Free Butter Chicken with Coconut Milk

For a tropical twist on the classic butter chicken, this recipe uses coconut milk instead of traditional dairy cream.

The coconut milk lends a rich, slightly sweet flavor that complements the spices in the dish while maintaining its creamy texture.

This version is perfect for those seeking a dairy-free and gluten-free option without compromising on taste.

Ingredients:

• 1.5 lbs boneless chicken thighs (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes.
4. Add chicken cubes and stir to coat them with the spices. Pour in water and let it simmer for 15 minutes until the chicken is cooked through.
5. Stir in coconut milk and yogurt, and cook for an additional 5 minutes until the sauce thickens and becomes creamy.
6. Garnish with fresh cilantro and serve with gluten-free rice or naan.

This gluten-free butter chicken with coconut milk offers a creamy, rich alternative to the classic version.

The coconut milk adds a subtle sweetness that pairs perfectly with the spices, creating a comforting dish that’s both unique and delicious.

Grilled Gluten-Free Butter Chicken

For a smoky, charred twist on the traditional butter chicken, try grilling the chicken before adding it to the creamy sauce. This method adds depth of flavor and a crispy exterior to the chicken while keeping the inside juicy and tender.

It’s a fun and flavorful way to prepare butter chicken, especially for those who love a grilled taste.

Ingredients:

• 1.5 lbs boneless chicken breast or thighs (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken with salt, pepper, cumin, paprika, and a bit of garam masala.
3. Grill the chicken for 5-7 minutes on each side until it’s cooked through and has a nice char.
4. While the chicken is grilling, melt butter in a large pan over medium heat. Add chopped onions and cook until softened.
5. Stir in garlic and ginger, cooking for another minute until fragrant.
6. Add tomato puree, garam masala, ground cumin, salt, and pepper, and cook for 5 minutes.
7. Once the chicken is grilled, chop it into smaller pieces and add it to the pan. Stir well and add water. Let it simmer for 10-15 minutes.
8. Stir in the cream and yogurt, simmer for another 5 minutes until the sauce thickens.
9. Garnish with fresh cilantro and serve with gluten-free rice or naan.

Grilled gluten-free butter chicken adds a smoky element that elevates the dish.

The crispy, charred chicken contrasts beautifully with the creamy, spiced sauce, making this a flavorful and satisfying meal.

Gluten-Free Butter Chicken with Red Bell Peppers

This version of butter chicken incorporates red bell peppers, which add sweetness, color, and extra nutrients to the dish. The peppers blend perfectly with the creamy sauce, providing a delicious contrast to the savory chicken and spices.

This dish is perfect for those looking to add more vegetables to their diet while enjoying the rich, comforting flavors of butter chicken.

Ingredients:

• 1.5 lbs boneless chicken thighs (cut into cubes)
• 2 tbsp butter
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 1/2 cups tomato puree
• 1/2 cup heavy cream or coconut cream
• 1/4 cup plain gluten-free yogurt
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 red bell pepper (sliced into strips)
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Melt butter in a pan over medium heat. Add chopped onions and cook until softened.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add tomato puree, garam masala, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes.
4. Add chicken cubes to the pan and stir to coat in the sauce. Pour in water and let it simmer for 15 minutes until the chicken is cooked through.
5. Stir in heavy cream and yogurt, and cook for an additional 5 minutes until the sauce thickens.
6. In the last 5 minutes of cooking, add the sliced red bell peppers, allowing them to soften and absorb the flavors.
7. Garnish with fresh cilantro and serve with gluten-free rice or naan.

Gluten-free butter chicken with red bell peppers is a vibrant and delicious twist on the classic.

The sweetness of the peppers complements the rich, creamy sauce, adding an extra layer of flavor and color to the dish.