Gluten-Free Butter Chicken is a Delicious Twist on a Classic Indian cuisine. This is one of my favorite low carb Indian recipes to make as the rich sauce just hits the spot. If you are short on time, this simple recipe is sure to make an easy weeknight meal. I am sure your whole family will love this too!
Butter chicken, also known as murgh makhani, is a popular Indian dish made with tender pieces of chicken cooked in a rich and creamy tomato-based sauce. It's no wonder why it has become a staple at Indian restaurants all over the world.
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Boneless skinless chicken thighs cut into small pieces
- Olive oil
- onion chopped
- Minced garlic
- Tomato paste
- Unsweetened coconut milk
- Ginger paste
- Garam Masala
- Curry powder
- Salt and Black pepper to taste
See recipe card for quantities.
This is a quick overview of the steps. See the Recipe card below for the rest.
Place the chicken in the bottom of the Slowcooker
Add the oil to a skillet on the stove top on medium heat and saute the onions in the skillet until softened.
Stir in the garlic, tomato paste and seasonings, and saute for another minute. Add salt and pepper to taste.
Slowly whisk in the coconut milk a little at a time.
Pour the sauce mixture over the chicken.
Cook on high for 4 hours.
Variations and Substitutions
- Spicy - for a little heat add chili pepper flakes while cooking to imbue heat into the dish
- Vegetarian - substitute chicken for chickpeas or tofu.
- Paleo - substitute chickpea flour or arrowroot for cornstarch.
- Vegan - replace chicken with tofu or vegetables like cauliflower or sweet potatoes.
- Chicken - You can also try using chicken breast. I find that as it cooks in the creamy sauce, it gets more tender as long as you don't overcook it.
- Slow cooker
- Large Skillet
Storage: Store leftover chicken in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: Thaw in the fridge overnight and reheat on the stovetop or in the microwave until heated through.
- Serve over rice or Cauliflower Rice for a complete meal.
- For a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the slow cooker 30 minutes before finishing cooking time.
- Use low-sodium soy sauce or tamari to control the sodium level in the dish.
- For an extra burst of flavor, top with cilantro, green onions, or sesame seeds before serving.
Yes, you can also use beef, pork, or shrimp for a different protein option.
Absolutely! If you prefer a spicier dish, add more red pepper flakes or sriracha sauce. For a milder version, reduce the amount of chili powder and omit the red pepper flakes altogether.
The cook time varies depending on your slow cooker and the size of your chicken pieces. On average, it takes about 4-6 hours on low setting or 2-3 hours on high setting.
Gluten Free Butter Chicken
- Slow cooker
- Large Skillet
- 2 lb. Boneless skinless chicken thighs cut into small pieces
- 1 Tbsp. Olive oil
- ½ Medium onion chopped
- 3 tsp. Minced garlic
- 2 Tbsp. Tomato paste
- 1 Can Unsweetened coconut milk
- 2 tsp. Ginger paste
- 2 tsp. Garam Masala
- 1 Tbsp. Curry powder
- Salt and pepper to taste
- Place the chicken in the bottom of the Slowcooker
- Add the oil to a skillet on the stove top on medium heat and saute the onions in the skillet until softened.
- Stir in the garlic, tomato paste and seasonings, and saute for another minute. Add salt and pepper to taste.
- Slowly whisk in the coconut milk a little at a time.
- Pour the sauce mixture over the chicken.
- Cook on high for 4 hours.