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Butter chicken over jasmine rice shot from overhead, a torn piece of golden garlic naan resting at the curry's edge

Butter Chicken with Gluten-Free Garlic Naan

Butter Chicken with Gluten-Free Garlic Naan

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The butter chicken here is adapted from Suraya's Kitchen — I swapped in chicken thighs because that's what was in my fridge, added a fresh jalapeño for some heat, and marinated the chicken in Greek yogurt before it hit the pan.

I am not an Indian food expert by any stretch, but I am someone who will absolutely make a mess of my kitchen chasing a craving, and that's exactly what happened here. The butter chicken is adapted from Suraya's Kitchen — go give her a follow, her page is full of recipes like this one. I kept her seasoning blend but made it mine: chicken thighs instead of breasts, a diced jalapeño because I like things with a little bite, and a yogurt marinade to keep the chicken tender while it soaked up all those spices.

The naan is the other half of this story, and I'd genuinely never made naan in my life before this video. That recipe belongs to @stephcarr.5 on TikTok (https://www.tiktok.com/@stephcarr.5) — I subbed my go-to gluten-free 1:1 flour for the regular flour her version calls for, since I've been gluten-free for over ten years and it's not something I mess around with. It puffed up and got those golden brown spots just like it's supposed to, which honestly shocked me a little.

This whole plate came together over a couple of pots and one skillet, and it made enough that we ate off it for two more meals. If you only make one of these two things, make the butter chicken — but if you've got the time, do both. It's a whole vibe.

The Recipe

Method

  1. Cut the chicken thighs into bite-size pieces and put them in a large bowl.

  2. Season generously — salt, black pepper, chili powder, turmeric, cumin, garam masala, curry powder, and smoked paprika. Don't be shy with it, you want every piece coated.

  3. Mix in the Greek yogurt and 1 tablespoon of the olive oil until the chicken is completely coated. Cover and marinate in the fridge at least 30 minutes.

  4. While the chicken marinates, make the naan dough: whisk together the gluten-free flour, baking powder, and salt in a large bowl. Stir in the yogurt, olive oil, and just enough warm water to bring it into a soft, slightly sticky dough. Gluten-free dough won't feel like a regular wheat dough, and that's normal.

  5. Divide the naan dough into 6 pieces and pat each one into a rough oval about 1/4 inch thick. Set aside.

  6. Heat the remaining olive oil and the butter in a large skillet over medium heat. Add the diced onion and jalapeño and cook until soft.

  7. Stir in the minced garlic and ginger paste and cook another minute, until fragrant.

  8. Add the marinated chicken to the skillet and cook, stirring occasionally, until browned and cooked through.

  9. Meanwhile, cook the jasmine rice according to the package directions.

  10. Pour the tomato sauce into the skillet with the chicken and stir to combine.

  11. Stir in the heavy whipping cream, then let everything simmer on low for about 20 minutes so the sauce thickens up.

  12. While the sauce simmers, cook the naan: lay each piece in a hot, dry skillet for 1–2 minutes per side, until puffed and golden-spotted.

  13. Stir the minced garlic into the melted butter and brush it over the naan as each piece comes off the skillet.

  14. Serve the butter chicken over the rice with the naan alongside, cilantro on top if you're feeling fancy.

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