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Butter Chicken with Homemade Gluten Free Naan

Butter Chicken is one of the most popular Indian dishes, so why not make pair it with your own delicious homemade gluten free Naan so that you can enjoy it too! This dish is easy enough to make in the comfort of your own home.


This dish carries aromatic flavours by utilising 4 essential spices, leaving the chicken a golden colour with an incredibly creamy curry sauce. The thickened cream is responsible for the perfect consistency of the creamy sauce, so don't forget it! I usually opt for the light thickened cream, in my opinion it doesn't make any difference taste wise, but makes the dish lower fat.


I have not yet come across gluten free Naan bread that tastes similar to traditional Naan bread, so I put some basic ingredients together to make my own delicious homemade Naan bread. This Naan taste great when it is reheated in the microwave and served warm. The Naan cooked straight off the pan won't be as soft, which is why I make it first, leave it while I am cooking the butter chicken, then reheating it in the microwave.



Follow along with the video below:

*Video excludes the making of the gluten free naan*




If you enjoyed this recipe, I would love to hear from you!




Butter Chicken with Homemade Gluten Free Naan


Homemade Gluten Free Naan

Serves: 4 Prep Time: 10 mins Cook Time: 6-8 mins Total Time: 16-18 mins


Ingredients:

200g gluten free flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)

180g plain greek yogurt

1/2 tsp baking powder

1/2 tsp salt


Directions:

  1. In a medium bowl, mix together the gluten free flour, greek yogurt, baking powder and salt. When the mixture starts to form a dough, use your hands to knead the dough briefly.

  2. Lightly flour a flat surface and cut the dough into 4 even pieces. With a rolling pin, roll out the dough into an oval shape.

  3. Heat a frying pan over a medium heat, carefully place the dough into the pan and cook one side for around 3-4 minutes or until golden. The Naan should start to puff up. Flip and cook for a further 3-4 minutes or until golden. Remove from the pan and repeat with the remaining dough.

  4. Best served warm with butter chicken, reheat in the microwave for 20-30 seconds for soft Naan.


Store the Naan in an airtight container in the fridge for up to 2 days. Ensure the Naan is reheated.


Nutrition Information (per serve):

Calories: 190

Fat: 4g

Carbohydrates: 40g

Protein: 9g




Gluten Free butter chicken

Serves: 4 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins


Ingredients:

2 medium chicken breast, diced

45g plain greek yogurt

3 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tbsp garam masala

1 tsp cumin

1/2 tsp turmeric

¼ tsp cayenne pepper

Salt to taste

1 tbsp extra virgin olive oil

1 brown onion, diced

1 tbsp tomato paste

300ml light thickened cream

Fresh coriander, chopped

1.5 cups basmati rice, raw


Directions:

  1. In a medium bowl, mix together the chicken, greek yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper and salt. Ensure the chicken is coated evenly and set aside.

  2. In a large skillet over a medium to high heat, heat the olive oil. Add the onion and cook until translucent.

  3. Add the chicken prepared earlier and cook until the chicken is almost cooked through.

  4. Add the tomato paste, a pinch of salt and cook stirring for 2 minutes, then pour in the light thickened cream. Stir for 1 minute, then bring to a boil. Turn down the heat and simmer for 10 minutes. Turn the heat off once the flavours have infused. Set aside.

  5. In a medium pot over a medium-high heat, cook the basmati rice as per packet instructions.

  6. Serve the butter chicken over a bed of cooked basmati rice, sprinkle fresh coriander with a dollop of greek yogurt. Serve with warm gluten free naan bread.


Store the butter chicken in an airtight container in the fridge for up to 2 days.



Nutrition Information (per serve):

Calories: 552

Fat: 21g

Carbohydrates: 58g

Protein: 30g




Nicole Marie


 


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