Gluten-Free Butter Chicken with Basmati Rice

Why You’ll Love This Recipe

• Restaurant-caliber butter chicken with tender, yogurt-marinated pieces and a silky tomato–butter sauce.
• 100% gluten-free: uses certified gluten-free spice blends and no flour thickeners.
• Balanced flavor: gentle warmth, subtle sweetness, and bright lemon finish.
• Make-ahead friendly and great for meal prep or freezing.

Grocery List

• Produce: 1 medium yellow onion, 1 head garlic, fresh ginger, 2 lemons, cilantro
• Dairy: Whole-milk plain yogurt (certified GF), unsalted butter or ghee (GF), heavy cream
• Pantry: Boneless skinless chicken thighs, basmati rice, neutral oil, tomato puree/passata (certified GF), garam masala (certified GF), Kashmiri chili powder (certified GF) or paprika + cayenne, ground coriander, ground cumin, sweet paprika, turmeric, dried fenugreek leaves (kasuri methi), kosher salt, sugar or honey, GF low-sodium chicken stock (optional)

Full Ingredients

Chicken & Yogurt Marinade

• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 3/4 cup (180 g) plain whole-milk yogurt, certified gluten-free
• 1.5 tbsp (22 ml) fresh lemon juice
• 1 tbsp (15 ml) neutral oil (avocado, sunflower, or canola)
• 1 tbsp (15 g) finely grated fresh ginger
• 1 tbsp (15 g) finely grated garlic
• 2 tsp (10 g) kosher salt
• 2 tsp garam masala, certified gluten-free
• 1 tsp Kashmiri chili powder, certified gluten-free (or 3/4 tsp sweet paprika + 1/8 tsp cayenne)
• 1/2 tsp ground turmeric (certified gluten-free)

Butter–Tomato Sauce

• 1 tbsp neutral oil
• 3 tbsp (42 g) unsalted butter, plus 2 tbsp (28 g) cold unsalted butter to finish
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 1 tbsp finely grated garlic
• 1 tbsp finely grated ginger
• 1.5 tsp ground coriander (certified GF)
• 1 tsp ground cumin (certified GF)
• 1 tsp sweet paprika (certified GF)
• 1/2 tsp ground turmeric (certified GF)
• 1 tsp garam masala (certified GF)
• 1 can (15 oz / 425 g) tomato puree or passata, certified gluten-free
• 1/2 cup (120 ml) water or gluten-free low-sodium chicken stock
• 3/4 tsp kosher salt, plus more to taste
• 1 tsp sugar (or honey), to balance acidity
• 3/4 cup (180 ml) heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi), crumbled (certified GF)
• 1 tbsp fresh lemon juice, to finish

To Serve (Rice & Garnish)

• 1.5 cups (285 g) basmati rice, rinsed until water runs clear
• 2.25 cups (540 ml) water
• 1/2 tsp kosher salt
• 1 tsp neutral oil or 1 tbsp ghee (ensure gluten-free)
• 1/4 cup (10 g) chopped fresh cilantro

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk yogurt, lemon juice, oil, ginger, garlic, salt, garam masala, Kashmiri chili powder, and turmeric. Add chicken and toss until every piece is coated. Cover and marinate 30 minutes at room temperature for quick results, or up to 24 hours in the refrigerator for deeper flavor. Ensure all spices are certified gluten-free and avoid cross-contamination by using clean, dedicated utensils and bowls.

Step 2: Start the basmati rice

Rinse the basmati rice under cold water until it runs mostly clear. Combine rice, water, salt, and oil or ghee in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and rest, covered, 10 minutes. Fluff with a fork just before serving.

Step 3: Sear the chicken for tandoor-like char

Heat a large heavy skillet (12-inch) over medium-high. Add 1 tbsp oil. Lift chicken from the marinade, letting excess drip off. Sear in two batches, 3–4 minutes per side, until browned and lightly charred in spots. The chicken should be mostly cooked but not yet at final temperature. Transfer to a plate and reserve. Do not wipe out the pan; the browned bits will flavor the sauce.

Step 4: Build aromatics and toast the spices

Reduce heat to medium. Add 1 tbsp butter to the same pan along with the chopped onion. Cook, stirring, until soft and golden, 5–7 minutes. Stir in garlic and ginger; cook 1 minute until fragrant. Sprinkle in coriander, cumin, paprika, turmeric, and garam masala; toast 30 seconds, stirring constantly, until the spices smell nutty and vivid. This blooming step intensifies flavor without any flour—still completely gluten-free.

Step 5: Simmer the tomato base

Pour in tomato puree and water or gluten-free stock. Add salt and sugar. Bring to a gentle simmer, scraping up browned bits. Cook partially covered for 10 minutes, stirring occasionally, until slightly thickened and glossy. For a classic silky texture, blend the sauce smooth with an immersion blender right in the pan (carefully) or transfer to a blender, venting the lid. Return the sauce to the skillet if needed.

Step 6: Finish with chicken, cream, and butter

Return the seared chicken and any accumulated juices to the sauce. Simmer over medium-low for 8–10 minutes, until the chicken is tender and reaches 165°F at the center. Stir in heavy cream, then swirl in 2 tbsp cold butter until melted for a luxurious sheen. Crumble kasuri methi between your fingers and stir in along with the lemon juice. Taste and adjust salt or heat to preference.

Step 7: Plate, garnish, and serve

Divide fluffed basmati rice among warm bowls. Spoon butter chicken over the rice, allowing some sauce to pool. Garnish with chopped cilantro and, if you like, a small drizzle of cream. Serve immediately.

Pro Tips

• Marination magic: Even 30 minutes tenderizes, but 12–24 hours delivers the most depth. Use full-fat yogurt for best results.
• Char equals flavor: Get the pan hot before searing, and do not crowd. For extra char, broil the marinated chicken on a foil-lined sheet 5–7 minutes per side.
• Kasuri methi finish: Rub the dried leaves between your palms before adding to release aroma; it is the signature butter chicken note.
• Gluten-free assurance: Choose certified GF garam masala and chili powder. Check tomato puree and stock labels, and avoid shared scoops or spice jars if cross-contamination is a concern.
• Silky sauce: If the sauce ever looks thin, simmer uncovered a few minutes. If it looks split, whisk in a tablespoon of cool water or more cream off heat.

Variations

• Dairy-Free: Use unsweetened coconut yogurt in the marinade, refined coconut oil instead of butter, and 2/3 cup coconut cream in place of dairy cream. Flavor stays lush and fully gluten-free.
• Vegetarian: Swap chicken for 16 oz paneer cubes (pan-sear until golden) or roasted cauliflower and chickpeas. Proceed with the same sauce.
• Spicier: Add 1/4–1/2 tsp cayenne with the spices, or finish with sliced green chilies.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Cooked butter chicken keeps 3–4 days in the refrigerator or up to 3 months in the freezer. Cool completely before storing. Reheat gently on the stovetop over low heat until steaming and the chicken reaches 165°F, thinning with a splash of water or stock if needed. Store rice separately; reheat covered with a sprinkle of water.

Nutrition (per serving)

Approximate values (with 3/4 cup cooked rice): 760 calories; 43 g fat; 49 g carbohydrates; 40 g protein; 7 g sugars; 2 g fiber; 920 mg sodium. Values vary by brands and portion size.