Butter Chicken with Cashews, gluten-free
This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 15 minutes, in four simple steps, and will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day as it will transport your taste buds to another world! Let's make it together.
What is Butter Chicken?
Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly.
Watch How to Make It
Why You'll LOVE this Recipe
Cooks in 15 minutes and in 4 easy steps!
It's cooked all in one pot
The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!)
Makes for a great weeknight meal, can be served to guests, and makes for great meal prep.
Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables.
Make it DAIRY-FREE by using vegan butter and cream
Storing and Meal Prep
It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead.
Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables.
Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR
Place lunch-size servings into containers and heat in the microwave.
Vegetable and side-options to serve with this Butter Chicken
What pairs perfectly are a few small side dishes that complete this recipe, including:
Greek or natural yoghurt (dairy-free optional)
crushed cashews or macadamia nuts
fresh herbs such as coriander and mint
thinly sliced cucumbers
tomato wedges
a simple coleslaw with cabbage, carrot and an olive oil and lemon dressing
gluten-free naan bread
gluten-free papadums
Other Chicken Recipes
Butter Chicken with Cashews, gluten-free
Serves 4-6
Prep and Marinate for 15 minutes
Cook 15 minutes
INGREDIENTS
Chicken:
1kg boneless thighs, cut into strips
250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt)
2 tablespoons olive oil or coconut oil
4 large garlic cloves, finely grated
2 tablespoons fresh ginger, grated
2 tablespoons fresh lemon juice
2 teaspoons smoked paprika
Generous seasoning of sea salt and cracked pepper
Sauce:
300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option)
250ml (1 cup) tomato passata
2 tablespoons butter (or dairy-free option)
2 brown onions, finely diced
2 tablespoons fresh lemon juice
Generous seasoning of sea salt and cracked pepper
Spices:
1 tablespoon garam masala
2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon cayenne pepper or chilli powder
½ teaspoon cinnamon
Options to serve with:
cashews, roughly chopped or crushed
handful of coriander leaves
gluten-free naan bread
Greek yoghurt
rice
INSTRUCTIONS
1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients.
2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan.
3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes.
4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine.
5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt.
MEAL PREP MEAL
Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes.
Have you tried this recipe?
Share it with me at @createcookshare on
Recipe and Photography by Margaret Pahos for @CreateCookShare
