Gluten Free Dairy Free Butter Chicken
This easy Gluten Free Dairy Free Butter Chicken is made with tender chicken thighs in a rich, creamy sauce with garam masala, garlic and ginger. It’s full of flavor, made without heavy cream, and perfect served over rice for an easy family dinner.
Butter chicken was one of the meals I missed after going gluten free and dairy free. Thankfully, this was also one of those recipes that was pretty easy to adapt.
Instead of heavy cream, this version uses full-fat coconut cream and dairy-free milk to make that creamy sauce we all want with butter chicken. Add chicken thighs, plenty of seasoning and tomato sauce, and you’ve got a cozy dinner without a massive ingredient list.
This has been on Living Freely Gluten Free since 2016, and it’s still one of those recipes I come back to when I want something hearty, comforting and budget friendly.
Why You’ll Love This Recipe
- Gluten free and dairy free: You get a rich, creamy sauce without gluten or heavy cream.
- Simple ingredients: Everything you need is easy to find at a regular grocery store.
- Budget friendly: Chicken thighs are usually less expensive than chicken breasts and work perfectly here.
- Family friendly: Serve it over rice with a vegetable for an easy complete dinner.
- Great for leftovers: The flavorful sauce makes the leftovers just as good the next day.
Ingredients You’ll Need
Here’s what you’ll need to make this gluten free butter chicken:
Boneless skinless chicken thighs: I prefer thighs because they stay tender and flavorful while cooking. You can substitute chicken breasts if that’s what you have.
Coconut oil: Used for browning the chicken and sautéing the onion and garlic.
Onion and garlic: These create the flavorful base for the sauce.
Garam masala: This spice blend gives the sauce so much of its flavor. You’ll find it in the spice aisle at most grocery stores.
Coconut sugar: A small amount balances the savory spices and tomato sauce.
Ground ginger: Adds another layer of warm flavor to the sauce.
Tapioca starch: Helps thicken the sauce while keeping the recipe gluten free.
Full-fat coconut cream: This replaces the dairy cream traditionally used in butter chicken and gives the sauce its rich, creamy texture.
Unsweetened coconut or almond milk: You’ll need 10 ounces. Make sure you’re using an unflavored and unsweetened variety.
Tomato sauce: Gives the sauce its tomato base and complements the creamy coconut and spices.
Sea salt: Brings all of the flavors together.
How to Make Dairy Free Butter Chicken
Start by cutting the chicken thighs into bite-size pieces and chopping your onion.
Heat half of the coconut oil and brown the chicken. You’re not trying to completely cook the chicken at this point. We’re just building flavor before everything finishes cooking together.
Add the remaining coconut oil, chopped onion and garlic and sauté until the onion begins to soften.
While that’s cooking, make the sauce.
Whisk together the garam masala, coconut sugar, ginger, tapioca starch and salt. Add the coconut cream, dairy-free milk and tomato sauce and whisk until everything is smooth and well combined.
Pour the sauce over the chicken and onions and stir everything together.
Finish cooking using the slow cooker directions in the recipe card below. The chicken is ready when it reaches an internal temperature of 165°F.
What Can I Substitute for Cream in Butter Chicken?
Full-fat coconut cream is my favorite dairy-free substitute for heavy cream in this recipe.
It gives the butter chicken sauce that rich and creamy consistency without using any dairy. You’ll also use unsweetened coconut milk or almond milk to get the sauce to the right consistency.
If you’re using coconut milk, make sure you’re not accidentally grabbing sweetened coconut milk. We definitely don’t want vanilla butter chicken happening over here.
Can I Use Chicken Breasts Instead of Chicken Thighs?
Yes.
I prefer boneless skinless chicken thighs because they stay tender and flavorful and are often less expensive, which is always a win.
If you prefer chicken breasts or that’s what you already have, you can use boneless skinless chicken breasts instead. Cut them into similar-size pieces so they cook evenly, and always make sure the chicken reaches an internal temperature of 165°F.
Is Butter Chicken Gluten Free?
Butter chicken can be gluten free, but ingredients and restaurant recipes vary, so it’s always important to check.
This homemade butter chicken recipe is made with naturally gluten-free ingredients and uses tapioca starch to thicken the sauce instead of wheat flour.
As always, check the labels on your individual ingredients if you’re cooking for someone with celiac disease or a gluten allergy or intolerance.
What to Serve With Butter Chicken
Rice is my go-to because it soaks up all of that creamy sauce.
You can serve your butter chicken with:
- Basmati or jasmine rice
- Broccoli
- Green beans
- Roasted vegetables
- A simple cucumber salad
Honestly, give me a bowl of this over rice and I’m happy.
How to Store Leftover Butter Chicken
Allow leftovers to cool and store them in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat individual portions in the microwave or gently warm the butter chicken on the stovetop until heated through.
I haven’t tested freezing this recipe, so I’m not going to tell you it freezes perfectly just because the internet says everything does.
Tips for the Best Gluten Free Butter Chicken
Use chicken thighs if you can. They stay juicy and tender and are much more forgiving than chicken breasts.
Use full-fat coconut cream. This isn’t the place for the watery stuff. The coconut cream is what gives the sauce its rich texture.
Choose unsweetened dairy-free milk. Double-check that label before pouring it into your sauce.
Don’t skip browning the chicken. It only takes a few extra minutes and adds more flavor to the finished dish.
Serve it with plenty of rice. You’re going to want something to soak up that sauce.
More Easy Gluten Free Dinner Recipes
Need more easy dinners for busy nights? Try my Instant Pot Vegan Lentil Soup, Gluten Free Vegan Feta Pasta, Vegan Cauliflower Alfredo Sauce or Mexican Dirty Rice with Ground Beef next.
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Ingredients
- 1½ lbs boneless skinless chicken thighs cut into bite-size pieces
- 4 Tbsp coconut oil divided
- 1 onion chopped
- 2 Tbsp minced garlic
- 2 Tbsp + 1 tsp garam masala
- 1 Tbsp coconut sugar
- 1½ tsp ground ginger
- 1 Tbsp tapioca starch
- ½ tsp sea salt
- 1 can full-fat coconut cream
- 10 oz unsweetened coconut milk or almond milk
- ½ cup tomato sauce
Instructions
- Chop the onion and cut the chicken thighs into bite-size pieces.
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the chicken and cook for 2–3 minutes per side, just until lightly browned. The chicken does not need to be cooked through.
- Add the remaining coconut oil, onion and garlic. Sauté for 2–3 minutes, until the onion begins to soften.
- In a medium bowl, whisk together the garam masala, coconut sugar, ground ginger, tapioca starch and sea salt.
- Add the coconut cream, coconut or almond milk and tomato sauce. Whisk until smooth and well combined.
- Transfer the chicken, onion and garlic to the slow cooker. Pour the sauce over the chicken and stir to combine.
- Cover and cook until the chicken is tender and reaches an internal temperature of 165°F.
- Stir the sauce well before serving. Serve over rice with your favorite vegetable.
Notes
Nutrition
Need more easy gluten free dinners like this Gluten Free Butter Chicken? I’ve got you covered…
- Instant Pot Vegan Lentil Soup
- Gluten Free Vegan Feta Pasta Recipe
- Vegan Cauliflower Alfredo Sauce
- Mexican Dirty Rice with Ground Beef
This post was originally published on August 4, 2016. It was updated in September of 2022.
When you say “cook the rice ahead of time because it will be done in 15 minutes,” by “it” do you mean the rice or the chicken? I don’t have an instant pot. Would this work just as well simmering on the stove top in a pot? Thank you.
Yes, the chicken. I have never made on the stove top, but you could try. You might need to dd additional chicken and it might not shred the way it would from an instant pot. Alternatively, you could use a crockpot and slow cook on med for 6 hours.
Super easy and flavorful!