Gluten-Free Butter Chicken (Stovetop)

There’s this little Indian restaurant near my apartment that I used to visit every Friday night — their butter chicken was my ultimate comfort food. When I started eating gluten-free, I was relieved to learn that authentic butter chicken is naturally free of wheat, but most restaurant versions sneak in flour as a thickener. So I started making my own at home, swapping in coconut cream for that luscious richness, and honestly? I think my version might be even better than the restaurant’s. My roommate literally texts me “butter chicken night?” every week now.

aka The Friday Night Makhani

Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup full-fat coconut cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon sea salt

For the Sauce

• 2 tablespoons avocado oil
• 2 tablespoons ghee (or coconut oil for dairy-free)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) crushed tomatoes (no added sugar)
• 1 cup full-fat coconut cream
• 1 tablespoon coconut aminos
• 1 tablespoon maple syrup
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• Sea salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the chicken: In a medium bowl, combine the chicken pieces with coconut cream, lemon juice, turmeric, garam masala, cumin, chili powder, and salt. Mix well and let sit for at least 15 minutes (or up to overnight in the fridge for deeper flavor).
2. Sear the chicken: Heat avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer and sear for 3–4 minutes per side until golden brown. Don’t worry about cooking them all the way through — they’ll finish in the sauce. Transfer to a plate and set aside.
3. Build the sauce base: In the same skillet, melt the ghee over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Add the garlic and ginger, stirring for about 1 minute until fragrant.
4. Add the tomatoes and spices: Pour in the crushed tomatoes and stir in the garam masala, smoked paprika, cinnamon, and coriander. Let the sauce simmer for 8–10 minutes, stirring occasionally, until it thickens slightly and the tomatoes break down.
5. Make it creamy: Stir in the coconut cream, coconut aminos, and maple syrup. Mix until the sauce is smooth and turns a beautiful orange-red color. Taste and adjust salt and pepper.
6. Finish the chicken: Return the seared chicken pieces to the skillet. Nestle them into the sauce and let everything simmer together on medium-low heat for 8–10 minutes, until the chicken is fully cooked through (internal temp of 165°F) and the sauce has thickened to coat the back of a spoon.
7. Serve: Garnish with fresh cilantro and a drizzle of coconut cream. Serve over steamed basmati rice or cauliflower rice for a lower-carb option.

Tips

• Marinate longer for more flavor. If you have time, marinate the chicken overnight — the coconut cream tenderizes it beautifully and the spices really penetrate the meat.
• Use full-fat coconut cream, not coconut milk. The higher fat content gives the sauce that rich, velvety texture that makes butter chicken so irresistible. Look for cans with no gums or additives.
• Don’t skip the ghee. It adds that authentic buttery depth. If you’re strictly dairy-free, coconut oil works but add an extra pinch of salt to compensate.
• Leftovers taste even better. Store in an airtight container for up to 4 days. The flavors meld together overnight — reheat gently on the stovetop with a splash of coconut cream.
• Make it kid-friendly. Simply reduce or omit the chili powder for little ones who prefer milder flavors.