Butter Chicken

I have to be honest…until a few weeks ago I really thought I didn’t like Indian food. Every time someone would suggest an Indian restaurant or an Indian dish, I would be like “oh no, I don’t do Indian!”.  Truth is, I’ve only eaten Indian food cooked by one former friend and she probably wasn’t  a good cook in retrospect lol. I am in love with butter chicken! There! I said it! 🙂

I follow many gluten free bloggers and when Ditch the Wheat posted her Butter Chicken recipe, I was on it!  You can find her dairy free recipe here: Ditch the Wheat/Dairy-free Butter Chicken

I really like using coconut milk. Anytime I can, I will.  So while my variation incorporates this, I do not personally need to shy away from dairy. Also, I make a bigger portion of this dish below, but you can easily cut the recipe in half for less.

Here is my variation which by far is not a traditional butter chicken, which incorporates spices like fenugreek and garam masala, that I do not have access to right now.


  • 2.5 lbs boneless/skinless chicken breasts cut up into 1-inch cubes
  • 1/3 cup of butter
  • 1 15oz can of full fat coconut milk
  • 1.5 tsp of the following spices:
    Chili powder
    Ground turmeric
    Ground ginger
    Ground coriander
  • 1 tsp of the following spices:
    Onion powder
    Garlic powder
    Cayenne pepper
  • 1/4 tsp  of the following spices:
  • Salt to taste


I start with the spice amounts listed above but will add more cayenne pepper, or more cinnamon, etc. as I taste the dish along the way.  Feel free to do the same…this dish is extremely forgiving!


Start by adding the butter to your pan or dutch oven. I like to use my dutch oven for much of my cooking because it is sturdy and distributes the heat well.  Once the butter starts melting add all your spices at once. It will make a gravy as pictured here:


Add your chicken and mix it all up, it will look like this picture here…cook on medium low heat until chicken is cooked through, about 20-25 minutes.


Then add all of the coconut milk, it will lighten the dish up substantially. At this point I taste the sauce and add spices accordingly. You may find that you want to add salt at this point too.


Raise the heat to medium and cook until the sauce reduces and thickens, about another 20 min or so.  It will look like this:


Serve over rice 🙂





Crockpot Cashew Chicken

Here’s a NAIL!! I love this recipe…I’ve made it several times. It’s simple and start forward.

First I have to apologize for my novice photography skills. One day I may be better…today is not that day. Momma T, the nickname I lovingly use to refer to the mother of a friend, she would say “That looks disgusting!” LMAO Well, she’s also vegetarian. I promise this tastes great!!

Here is the recipe source: Daydream Kitchen/Crockpot Cashew Chicken

Here’s the list of ingredients:
2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup

I like to double the sauce part of this recipe because it just doesn’t ever seem like enough. When I have doubled it in the past, I’ve eliminated the second round of brown sugar and reduced the total amount of ketchup tbsps to 6 (remember this is when doubling the sauce). I’ve mentioned it before but I typically don’t weigh things out/measure perfectly and like to wing it. I like extra garlic and ginger in this recipe but to each their own…fresh ginger can sometimes be too much for some people.

Another thing to note is not all soy sauce is the same. Most are so high in sodium which can make for a really salty sauce. Being gluten free, I like to use San-J brand gluten free low sodium Tamari sauce. I’ve tried this recipe with other soy sauces and its just way too salty.

Here’s a link for San-J: http://www.san-j.com/tamari.asp


Slice chicken into 1/2 inch strips.


Mix flour & pepper in a big resealable food storage bag. I’ve done this with cornstarch too when I’ve been out of a gluten free flour.


Mix again, this time with the chicken in the bag.

Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.


Heat oil in a pan over high flame.
Add the chicken for 4 mins while flipping sides. Again, I don’t time this too a tee, I just go by what looks browned enough for me. After browning, transfer chicken to crockpot.


Pour sauce over chicken and cook (on low!) for 3 hrs.


Mix in the cashews a few minuets before serving. I always add extra! We eat this with Jasmine rice. Then top off with some fresh cilantro when plated.


And there you have it!! Enjoy!