Gluten-Free and Dairy-Free Indian Butter Chicken: A Flavorful Twist on a Classic
Butter chicken, is an Indian dish that is celebrated for its rich, creamy, and flavorful profile. It’s so delicious, it has become a family staple in our house. This is kid approved, guys!
Traditionally, butter chicken is prepared using dairy-based cream and butter, making it challenging for those following a gluten-free and dairy-free diet to enjoy.
However, with a few thoughtful substitutions, you can create a version of this beloved dish that’s just as indulgent and satisfying, without compromising on dietary needs.
In this blog post, we’ll explore the origins of butter chicken, how to adapt it to a gluten-free and dairy-free lifestyle, and provide a step-by-step recipe to make this dish at home.
The Origins of Butter Chicken
Butter chicken originated in Delhi, India, in the 1950s at the famous Moti Mahal restaurant.
It was invented by accident when leftover tandoori chicken was simmered in a tomato-based gravy enriched with cream and butter.
The result was a luscious, mildly spiced dish that quickly gained popularity across the globe.
These days, butter chicken is a staple in Indian cuisine and is enjoyed in countless variations. While the original recipe relies on ingredients like heavy cream, yogurt, and ghee (clarified butter), making it gluten-free and dairy-free requires substituting these elements without losing the essence of the dish.
Key Ingredients for Gluten-Free and Dairy-Free Butter Chicken
1. Coconut Milk
Coconut milk is the perfect substitute for heavy cream in butter chicken. Its rich and creamy texture mimics dairy-based cream while adding a subtle, natural sweetness that complements the spices.
2. Cashew Cream
For an extra layer of creaminess, cashew cream is an excellent addition. Soaking and blending cashews creates a smooth, dairy-free alternative to heavy cream.
3. Gluten-Free Garam Masala
Garam masala is a blend of warming spices essential to butter chicken. To ensure the dish is gluten-free, check the labels of store-bought garam masala or make your own blend at home.
4. Tomatoes
A vibrant, tangy tomato base is a key component of butter chicken. Using fresh, ripe tomatoes, tomato paste or tomato puree enhances the flavor of the dish.
5. Boneless Chicken
Using boneless, skinless chicken thighs are ideal for butter chicken due to their tenderness and flavor. Chicken breasts can also be used, though they may be slightly less juicy.
Benefits of a Gluten-Free and Dairy-Free Version
1. Dietary Inclusivity: This version is suitable for individuals with lactose intolerance, gluten sensitivities, or those following paleo or Whole30 diets.
2. Healthier Option: Coconut milk and cashew cream are nutrient-dense alternatives to heavy cream and butter, offering healthy fats and vitamins.
3. A Lighter Dish: By eliminating dairy, the dish becomes easier to digest while retaining its indulgent flavor.
Recipe: Gluten-Free and Dairy-Free, Easy One Pot Indian Butter Chicken
Ingredients
For the Chicken:
• 3 pounds (700g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 large yellow onion, finely chopped
• 2 tablespoons minced garlic
Now, Cook the chicken, then add onion and garlic, sauté together.
For the sauce:
• 1 cup tomato paste
• 1 cup tomato puree
• 3 tablespoons fresh lemon juice
• 1 teaspoon green cardamom powder
• 2 teaspoon salt
• 1/2 cup full-fat coconut milk
• 1 cinnamon stick, (will be removed after simmering)
• 3 large bay leaves
• 4 garlic cloves, minced
• 3 tablespoons ginger paste
• 3 tablespoons gluten free garam masala
• 2 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1 teaspoon fenugreek seeds (optional)
• 1 cup cashews soaked and 3/4 cup water – makes cashew cream (stir in just before serving)
• ½ teaspoon cayenne pepper (optional, for extra heat)
• Garnishes (optional)
• Salt to taste, non dairy sour cream, fresh cilantro, fresh green onion
Instructions
Step 1: Soak Cashews
Place cashews in bowl, and cover with hot water. Then set aside for at least 30 minutes.
Step 2: Cut The Chicken Into Bite Sized Cubes
In a large skillet, heat 1 tablespoon olive oil or avocado oil. Add chicken pieces to hot skillet and cook for approximately 4 minutes until chicken is mostly cooked and has turned white. Add diced onion and garlic. Sauté another 4 minutes until chicken starts to brown and onion is translucent.
Step 3: Add Sauce Ingredients
Add all sauce ingredients except cashew cream. Add; tomato puree, tomato paste, lemon juice, cardamom, cinnamon stick, bay leaves, ginger paste, garam masala, cumin, salt, turmeric, and fenugreek seeds. Add coconut milk. Stir until well combined. Cover and simmer about 20 minutes, stirring occasionally to prevent sticking.
Step 4: Make The Cashew Cream
1. Drain cashews, and place cashews into blender.
2. Add about 1 cup of water, and blend on high for about 30 seconds or until thick and creamy.
Step 5: Add Cashew Cream
Add cashew cream to the chicken and sauce mixture. Stir until well incorporated. simmer until heated through.
Step 6: Adjust Seasoning and Serve
1. Taste the sauce and adjust the salt as needed.
2. Garnish with fresh cilantro leaves and serve hot with gluten-free naan, steamed rice, or cauliflower rice for a low-carb option.
Tips for Perfect Gluten-Free and Dairy-Free Butter Chicken
1. Use Fresh And Organic Ingredients: Fresh garlic, ginger, and tomatoes enhance the flavor of the dish.
2. Don’t Rush the Sauce: Cooking the tomato base thoroughly is essential to achieving a rich and well-rounded sauce.
Pairing Suggestions
1. Gluten-Free Naan
Enjoy your butter chicken with gluten-free naan made from almond or tapioca flour. The naan’s soft and chewy texture complements the creamy sauce.
2. Basmati Rice
Fragrant basmati rice is a classic pairing with butter chicken. For a healthier alternative, try quinoa or brown rice.
3. Roasted Vegetables
Serve butter chicken alongside roasted vegetables like cauliflower, broccoli, or zucchini for added nutrients and texture.
The Take Away
This gluten-free and dairy-free Indian butter chicken is a delicious adaptation of the classic dish that accommodates a range of dietary needs without sacrificing flavor.
The rich, aromatic sauce and tender chicken definitely create a comforting and satisfying meal that’s perfect for any occasion.
Also, it doesn’t matter if you’re hosting a dinner party or looking for a new family favorite, this recipe will impress even the most discerning palates. Give it a try, and enjoy a healthy, wholesome twist on a timeless Indian classic!
Other recipes you may enjoy:
Healthy Tuscan White Bean Soup
If you post this recipe on Instagram, please tag me! @sarahputsimply
Easy One Pot Indian Butter Chicken
Ingredients
- 3 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 large yellow onion finely chopped
- 2 tbsp minced garlic
- 1 cup tomato paste
- 1 cup tomato puree
- 3 tbsp fresh lemon juice
- 1 tsp green cardamom powder
- 2 tsp salt
- 1/2 cup full-fat coconut milk
- 1 cinnamon stick (will be removed after simmering)
- 3 large bay leaves
- 4 garlic cloves minced
- 3 tbsp ginger paste
- 3 tbsp gluten free garam masala
- 2 tsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp fenugreek seeds optional
- cashew cream stir in just before serving
- ½ tsp cayenne pepper optional, for extra heat
- Salt to taste non dairy sour cream, fresh cilantro, fresh green onion
Garnishes (optional)
- non-dairy sour cream
- fresh cilantro chopped
- green onion chopped
Cashew Cream
- 1 cup raw cashews soaked for 30 mins
- 3/4 cup water
Instructions
- Place cashews in bowl, and cover with hot water. Set aside for at least 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil or avocado oil. Add chicken pieces to hot skillet and cook for approximately 4 minutes until chicken is mostly cooked and has turned white.
- Add diced onion and garlic. Sauté another 4 minutes until chicken starts to brown and onion is translucent.
- Add all sauce ingredients except cashew cream. Add; tomato puree, tomato paste, lemon juice, cardamom, cinnamon stick, bay leaves, ginger paste, garam masala, cumin, salt, turmeric, and fenugreek seeds. Add coconut milk. Stir until well combined.
- Cover and simmer about 20 minutes, stirring occasionally to prevent sticking.
- remove cinnamon stick and bay leaves.
- Drain cashews, and place cashews into blender.
- Add about 3/4 cup of water, and blend on high for about 30 seconds or until thick and creamy.
- Add cashew cream to the chicken and sauce mixture. Stir until well incorporated. simmer until heated through.
- Taste the sauce and adjust the salt as needed.
- Garnish with fresh cilantro leaves, green onion, and non-dairy sour cream. Then serve hot with gluten-free naan, steamed rice, or cauliflower rice for a low-carb option.
This looks so delicious! I used to go to an authentic Indian restaurant on the West coast when I lived there and that was one of my favorites there, I’m definitely saving this recipe. Thanks for sharing!