Butter Chicken, Recipes

Easy Butter Chicken



Say hello to your new favorite dinner. This Butter Chicken with Gluten-Free Garlic Naan is an easy and delicious recipe that the whole family will love!

A Little Background…

When I was younger, I wasn’t a huge fan of Indian food, probably because my tolerance for spice is child-like. As I’ve gotten older, I started trying more Indian dishes that were easier on my spice intolerant tongue. Indian Butter Chicken was one of the first recipes I tried and on the first bite I fell in love. This dish is also known as murgh makhani, and is a traditional Indian curry dish. The chicken is cooked in a combination of tomato sauce, spices, cream, and butter- hence the name. The result is a flavorful marinated chicken that melts on your tongue and is absolutely delicious.  

Of course, what would a good curry dish be without a side of naan bread? Naan is a leavened, oven-baked flatbread that is traditionally made in a tandoor oven, where it’s stuck to the walls. Naan is known for the little air bubbles that darken, leaving the naan with a spot-like texture. Those air bubbles are thanks to the very hot tandoor oven, which usually reaches 900 degrees. 

Together, butter chicken with naan bread are an unstoppable combination of delicious flavors. So, let’s dive into this gluten-free dinner!


Time to Get Cooking!

We’ll start with the butter chicken recipe! We’re going to begin by adding our olive oil and onion to a large pan. Be sure to cook the onion over medium heat until it’s translucent before adding the garlic, fresh ginger, and tomato paste. Let this cook for a few minutes, then add the coconut milk and cook over medium-high heat until it begins to bubble. Slowly, add in your vegetable broth and reduce the heat slightly. Next, it’s time to work on our chicken! While you can use chicken thighs, I decided to go with chicken breasts for this recipe. Start by dicing two chicken breasts, and add the chicken pieces to a medium bowl. Remember to coat the chicken in lemon juice before adding your spices. We’ll start with the star of the spices, garam masala. This spice is a blend of ground spices originating from Indian. Next, we’ll add turmeric, paprika, black pepper, salt, cumin, cayenne pepper, and cinnamon. I know cinnamon probably seems like an odd spice to add into that mixture, but you need a touch of sweetness to offset all those strong spices.

Toss your chicken to coat all the pieces in the spices evenly, then add them to the hot pan. Stir to combine the chicken in the sauce, then cook over medium heat for about 20 mins. Finish it off by adding a touch of cornstarch to thicken it up. Make sure to stir that cornstarch thoroughly to avoid it clumping together, then turn off the heat. Now, it’s time to serve your Butter Chicken over rice! While basmati rice is traditionally served with this recipe, I like to use jasmine rice made with coconut milk for creamier rice.


Gluten-Free Garlic Naan

We can’t forget the delicious Gluten-Free Garlic Naan! Few things are better than dipping a warm piece of naan bread in the curry sauce. But enough talk, let’s get this bread!

Like any bread, making naan can be frustrating but just remember to go slowly, follow the directions and have patience. First, start by combining gluten-free flour with tapioca flour. Together, these two flour form a strong bind that will yield delicious naan that doesn’t fall apart. Next, mix in your baking powder and sea salt to the flour mixture. Set that to the side and grab another bowl for your wet ingredients. Whisk together two room temperature eggs with warm water and two tablespoons of olive oil. Once you have that mixture, slowly pour it into the bowl with your dry ingredients. It’s time to get your hands dirty and knead the dough! Slowly work together with all the ingredients until combined, then make eight ovals that are a quarter of an inch thick. Then, set the dough to the side, add more olive oil, lemon juice, and minced garlic to a small bowl. Brush each oval with this garlic mixture, then throw on a heated cast-iron skillet. A cast-iron skillet is the closest we’re getting to a tandoor oven here. Watch the dough closely and flip after about one minute. Repeat with each piece of dough and cover each cooked naan with a tea towel to lock in that heat.

Once you’ve cooked all eight pieces, you’re ready to serve up! I like to spritz a little bit of lemon juice on my naan bread and top with chopped parsley before enjoying. You can also drizzle extra virgin olive oil over the naan bread!

Easy Butter Chicken

Recipe by Arianna NegriCourse: Butter Chicken, RecipesCuisine: IndianDifficulty: Medium


Prep time


Cooking time



This Butter Chicken is the PERFECT comfort food recipe!


  • 2 tablespoons olive oil

  • 1/2 white onion, diced

  • 3 cloves of garlic, minced

  • 2 tablespoons of ginger, grated

  • 2 tablespoons of tomato paste

  • 1 can of coconut milk

  • 1 cup of vegetable broth

  • 2 chicken breasts, diced

  • 1 tablespoon lemon juice

  • 1 tablespoon garam masala

  • 2 teaspoons turmeric

  • 2 teaspoons paprika

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon cinnamon

  • 1 teaspoon cornstarch

  • Cooked jasmine rice for serving

  • Chopped parsley for garnishing


  • Add the olive oil and diced onion to a large skillet and cook over medium heat for five minutes until the onion is translucent
  • Next, add the garlic, ginger, and tomato paste
  • Cook for about five minutes until fragrant, then add the coconut milk
  • Cook over medium-high heat, until it begins to bubble and add the vegetable broth
  • Add the diced chicken, lemon juice, and seasonings to a bowl
  • Stir to combine, then add to the skillet
  • Cook over medium heat for 20 minutes until combined
  • Add 1 teaspoon cornstarch to thicken
  • Serve overcooked  jasmine rice, and garnish with parsley 

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