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One-pan Baked Butter Chicken Recipe

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This one-pan baked butter chicken recipe delivers a rich, creamy, and flavorful Indian-inspired dish using tender bone-in chicken thighs marinated in aromatic spices and yogurt, then baked in a luscious tomato and cream sauce. Perfect for a comforting family dinner, it’s simple to prepare with minimal cleanup and pairs beautifully with basmati rice and naan bread.

Ingredients

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 ginger, finely grated
  • 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 / kosher salt
  • 2 tbsp / 30g melted ghee or butter

Sauce

  • 1 cup tomato passata (US: 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 / 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

  1. Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced) to prepare for baking the chicken and sauce evenly.
  2. Prepare Marinade: In a bowl, mix together the yoghurt, lemon juice, ginger, garlic, turmeric powder, garam masala, chilli powder, ground cumin, 1/2 tsp salt, and melted ghee or butter. Add the chicken thighs and toss well to coat thoroughly with the marinade.
  3. Marinate (Optional): For deeper flavor, cover the marinated chicken and refrigerate overnight, although this step is optional and you can proceed immediately to baking.
  4. Assemble the Dish: In a 23 x 33 cm (9 x 13 inch) baking dish, combine the tomato passata, cream, white sugar, and 3/4 tsp salt to create the sauce. Place the marinated chicken thighs smooth side up into the sauce. Scrape any leftover marinade from the bowl and dab it on top of the chicken pieces.
  5. Bake: Place the dish in the oven and bake for 45 minutes. Baste the chicken with the sauce at 30 minutes and again at 40 minutes to keep the chicken moist and enhance the flavors. The sauce will change from pink to a rich orangey-red as it thickens and cooks through.
  6. Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes. Serve the butter chicken hot over basmati rice, garnished with fresh coriander leaves if desired. Accompany with naan bread to soak up the luscious sauce for a complete meal.

Notes

  • Note 1: Removing the skin reduces fat but keeps the chicken moist due to the marinade and baking method.
  • Note 2: Garam masala adds essential warmth and complexity; adjust to taste.
  • Note 3: Ghee or butter enriches the marinade and contributes to the signature buttery flavor.
  • Note 4: Tomato passata (puree) creates the base of the sauce, providing a smooth texture without chunks.
  • Note 5: Marinating overnight intensifies flavor and tenderness but is not required for a delicious result.
  • Note 6: Basting during baking thickens the sauce and keeps the chicken succulent and flavorful.

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