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
Scale
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
