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One-Pan Baked Butter Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/one-pan-baked-butter-chicken-recipe/