One-Pan Baked Butter Chicken Recipe
Introduction
This one-pan baked butter chicken is a simple, flavorful dish that brings classic Indian-inspired flavors to your kitchen with minimal effort. Tender chicken thighs are marinated and baked in a rich, creamy tomato sauce, perfect for serving with rice and naan.
Ingredients
- 1.2 kg (2.4 lb) bone-in chicken thighs, skin removed (6 pieces)
- 1/2 cup plain full-fat yoghurt
- 1 tbsp lemon juice
- 1 tbsp finely grated ginger
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder (pure, not US blend) or cayenne pepper powder
- 1 tsp ground cumin
- 1/2 tsp cooking salt or kosher salt
- 2 tbsp (30g) melted ghee or butter
- 1 cup tomato passata (or tomato puree)
- 3/4 cup heavy/thickened cream (or regular cream, or coconut milk)
- 1 1/2 tsp white sugar
- 3/4 tsp cooking salt or kosher salt
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
- Basmati rice or other plain rice, to serve
- Naan bread, to serve
Instructions
- Step 1: Preheat your oven to 200°C (400°F) or 180°C fan-forced.
- Step 2: In a bowl, mix the yoghurt, lemon juice, grated ginger, garlic, turmeric, garam masala, chilli powder, cumin, salt, and melted ghee or butter. Add the chicken thighs and toss to coat thoroughly.
- Step 3: (Optional) For best flavor, cover and marinate the chicken overnight in the fridge.
- Step 4: In a 23 x 33 cm (9 x 13 inch) baking dish, combine the tomato passata, cream, sugar, and salt to make the sauce. Arrange the chicken pieces skin-side up in the dish, then scrape any remaining marinade from the bowl and dab it onto the chicken surface.
- Step 5: Bake for 45 minutes, basting the chicken with sauce at 30 and 40 minutes. The sauce will change from pink to an orangey-red color and thicken slightly during cooking.
- Step 6: Remove from the oven and let the chicken rest for 5 minutes. Serve over basmati rice, garnish with coriander if you like, and offer naan bread on the side for mopping up the delicious sauce.
Tips & Variations
- Use coconut milk instead of cream for a dairy-free version with a subtle tropical twist.
- Marinate the chicken overnight to deepen the flavors and tenderize the meat.
- Add a pinch of smoked paprika for a slightly smoky flavor boost.
- Leftover chicken works great shredded for wraps or salads the next day.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to avoid drying out the chicken. The sauce may thicken when cold; add a splash of cream or water while reheating to loosen it if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be used, but adjust cooking time as boneless pieces cook faster. Keep an eye during baking to prevent drying out.
What can I substitute for garam masala?
If you don’t have garam masala, you can mix equal parts ground cinnamon, cloves, cardamom, and coriander to mimic its warm, aromatic flavor.
Print
One-Pan Baked Butter Chicken Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This One-pan Baked Butter Chicken recipe offers a convenient and flavorful twist on the classic Indian dish. Marinated bone-in chicken thighs are baked in a rich, creamy tomato-based sauce infused with garam masala, ginger, garlic, and spices. The dish is perfect for serving over basmati rice with optional naan bread, making it a hearty and delicious meal with minimal cleanup.
Ingredients
Chicken Marinade
- 1.2 kg (2.4 lb) bone-in chicken thighs, skin removed (6 pieces)
- 1/2 cup plain full-fat yoghurt
- 1 tbsp lemon juice
- 1 tbsp grated ginger
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder (pure) or cayenne pepper powder
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 2 tbsp (30g) melted ghee or butter
Sauce
- 1 cup tomato passata (tomato puree)
- 3/4 cup heavy or thickened cream (or regular cream or coconut milk)
- 1 1/2 tsp white sugar
- 3/4 tsp kosher salt
To Serve
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
- Basmati rice or other plain rice
- Naan bread (optional, for mopping)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (356°F) fan-forced to prepare for baking the chicken.
- Prepare Marinade and Coat Chicken: In a bowl, combine the plain yoghurt, lemon juice, grated ginger, garlic, turmeric powder, garam masala, chilli powder, ground cumin, 1/2 tsp salt, and melted ghee or butter to create the marinade. Add the chicken thighs and toss thoroughly to coat each piece in the marinade.
- Optional Marination: For enhanced flavor, marinate the chicken overnight in the refrigerator. This step is optional but recommended for deeper taste infusion.
- Assemble in Baking Dish: In a 23 x 33 cm (9 x 13 inch) baking dish, mix together the tomato passata, heavy cream, white sugar, and 3/4 tsp salt to make the sauce. Arrange the marinated chicken pieces in the dish, smooth side up. Scrape any remaining marinade from the bowl and dab it on top of the chicken.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 45 minutes. At 30 and 40 minutes, baste the chicken with the sauce to keep it moist and flavorful. The sauce will thicken and change from pink to a vibrant orangey-red color.
- Rest and Serve: Once baked, allow the chicken to rest for 5 minutes. Serve the butter chicken hot over cooked basmati rice, garnished with fresh coriander leaves if desired. Accompany with naan bread for a satisfying meal experience.
Notes
- Note 1: Removing the skin from the chicken helps reduce excess fat while keeping the meat tender and flavorful.
- Note 2: Garam masala is a blend of ground spices typical in Indian cooking; use authentic or quality store-bought for best results.
- Note 3: Ghee or butter adds richness and depth to the marinade; you can substitute with clarified butter or regular butter if preferred.
- Note 4: Tomato passata or tomato puree provides the base for the sauce. Avoid using chunky canned tomatoes for a smooth sauce texture.
- Note 5: Marinating the chicken overnight intensifies flavors but is optional if short on time.
- Note 6: Basting at intervals helps the sauce thicken and develop its characteristic bright orangey-red color during baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: Butter Chicken, Baked Butter Chicken, One-pan Recipe, Indian Chicken, Easy Butter Chicken, Oven Baked Chicken, Indian Cuisine, Creamy Chicken Curry
