Gluten-Free Butter Chicken
Crisp-skinned chicken simmers in a rich tomato sauce scented with turmeric, cumin and coriander, then lands over rice.
Fits Celiac, Hashimoto's, Pregnancy and 6 more diets
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Ingredients
- 250 g skin-on chicken thigh, bone-in
- ½ tsp fine salt
- 1 tbsp olive oil
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp certified gluten-free tomato paste
- 200 g crushed tomatoes, certified gluten-free
- 100 ml unsweetened coconut milk
- 150 g plain cooked rice, certified gluten-free
Method
- Salt the chicken, then brown skin-side down until deeply crisp.
- Turn and brown the other side; transfer chicken to a plate.
- Soften onion in the pan, then stir in garlic, ginger, and spices.4 min timer
- Stir in tomato paste and tomatoes; simmer until thickened.7 min timer
- Add coconut milk and chicken; simmer until tender and 165°F internally.20 min timer
- Serve the chicken and thick tomato sauce over warm rice.
Why it works
- Celiac disease: Certified gluten-free tomato paste and rice keep the meal free of hidden gluten.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, One pan recipes, Gluten-free dairy-free recipes, Gluten-free Indian recipes.