One-Pan Baked Butter Chicken Recipe

Introduction

This one-pan baked butter chicken is a simple, flavorful dish that combines tender chicken thighs with a creamy, spiced tomato sauce. It’s perfect for a comforting weeknight meal that requires minimal fuss but delivers big on taste.

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 (US: tomato puree)
• 3/4 cup heavy or 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, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 200°C (400°F), or 180°C if using fan-forced heat.
2. Step 2: In a bowl, mix the yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, chilli powder, cumin, 1/2 tsp salt, and melted ghee or butter to make the marinade. Add the chicken thighs and toss thoroughly to coat all pieces evenly. For best flavor, you can marinate overnight in the fridge (optional).
3. Step 3: In a 23 x 33 cm (9 x 13 inch) baking dish, combine the tomato passata, cream, sugar, and 3/4 tsp salt to make the sauce. Place the marinated chicken into the dish, skin-side up. Scrape any leftover marinade from the bowl and gently spread it over the chicken.
4. Step 4: Bake in the oven for 45 minutes. Baste the chicken with the sauce at the 30 and 40-minute marks to keep it moist and flavorful. The sauce should turn from pink to a rich orangey-red color during baking.
5. Step 5: Once cooked, let the chicken rest for 5 minutes. Serve the butter chicken over cooked basmati rice, garnished with fresh coriander if you like. Warm naan bread on the side is perfect for mopping up the delicious sauce.

Tips & Variations

• For a dairy-free option, substitute cream with coconut milk and use oil instead of ghee or butter.
• Marinating the chicken overnight enhances the flavors and tenderizes the meat for an even better result.
• If you prefer a thicker sauce, bake uncovered or spoon some sauce into a small pot and simmer gently until reduced before serving.
• Feel free to add a handful of chopped spinach or peas to the sauce before baking for extra color and nutrition.

Storage

Store any leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid curdling the cream. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

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 the cooking time accordingly as boneless pieces cook faster and may dry out if overcooked.

What can I serve instead of rice?

This butter chicken pairs well with naan, roti, or even quinoa and cauliflower rice if you want a low-carb option.

One-Pan Baked Butter Chicken Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 391 reviews

A delicious and easy one-pan baked butter chicken recipe featuring tender bone-in chicken thighs marinated in yogurt and spices, baked in a rich tomato and cream sauce. Perfectly paired with basmati rice and naan, this comforting dish offers classic Indian flavors with minimal fuss and cleanup.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.2 kg / 2.4 lb (6 pieces) bone-in chicken thighs, skin removed
• 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 / 30 g melted ghee or butter

Sauce

• 1 cup tomato passata (or tomato puree)
• 3/4 cup heavy or thickened cream (or regular cream, or coconut milk)
• 1 1/2 tsp white sugar
• 3/4 tsp cooking salt or kosher salt

To Serve

• 1/2 cup coriander leaves (cilantro), for garnish (optional)
• Basmati rice or other plain rice
• Naan bread (for serving and mopping up sauce)

Instructions

1. Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced) to prepare for baking the chicken.
2. Prepare Marinade: In a bowl, combine plain yoghurt, lemon juice, grated ginger, garlic, turmeric, garam masala, chilli powder, cumin, salt, and melted ghee or butter. Toss the chicken thighs in this marinade ensuring they are thoroughly coated.
3. Optional Marination: For deeper flavor, marinate the chicken overnight in the refrigerator, though it can be cooked immediately if short on time.
4. Assemble in Baking Dish: In a 23 x 33 cm (9 x 13 inch) baking dish, mix together the sauce ingredients: tomato passata, cream, sugar, and salt. Place the marinated chicken thighs on top, skin side up, and spread any remaining marinade on the surface of the chicken.
5. Bake and Baste: Bake the chicken for 45 minutes in the preheated oven. Baste the chicken with the sauce twice, once at the 30-minute mark and again at 40 minutes. The sauce will thicken and change from a pink to an orangey-red color as it cooks.
6. Rest and Serve: Allow the chicken to rest for 5 minutes after baking. Serve the butter chicken over cooked basmati rice, garnished with fresh coriander leaves if desired. Naan bread is recommended to soak up the delicious sauce.

Notes

• Note 1: Removing skin from chicken thighs reduces fat content and focuses on tender meat.
• Note 2: Garam masala blend may vary; using a good quality blend enhances authentic flavors.
• Note 3: Ghee or butter provides richness and depth of flavor in the marinade.
• Note 4: Tomato passata or puree gives a smooth, tangy base for the sauce.
• Note 5: Marinating overnight intensifies the flavor and tenderizes the chicken.
• Note 6: Sauce thickens during baking due to cream and reduction, turning to a rich orangey-red color.

Keywords: butter chicken, baked butter chicken, one-pan chicken recipe, Indian chicken recipe, easy butter chicken, yogurt marinated chicken