One-Pan Baked Butter Chicken brings the warm and comforting flavors of Indian cuisine right into your kitchen. This dish features juicy chicken marinated in a rich, creamy sauce that’s baked to perfection. It’s a crowd-pleaser that captures the hearts and taste buds of many. Plus, it’s easy to prepare, making it a perfect weeknight meal.
Why Make This Recipe
Making One-Pan Baked Butter Chicken is a great idea for several reasons. First, it combines delicious flavors that everyone loves. The creamy sauce pairs wonderfully with chicken, making it a satisfying dish. Second, it’s a one-pan recipe, which means less cleanup for you. Lastly, the ingredients are simple and commonly found, making it accessible whether you are an experienced chef or a beginner in the kitchen.
How to Make One-Pan Baked Butter Chicken
Ingredients:
- 1.2 kg/ 2.4 lb (6 pieces) bone-in chicken thighs, skin removed (Note 1)
- 1/2 cup plain yogurt, full fat
- 1 tbsp lemon juice
- 1 tbsp ginger, finely grated
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala (Note 2)
- 1/2 tsp chili powder (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 (Note 3)
- 1 cup tomato passata (US: tomato puree) (Note 4)
- 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
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
- Basmati rice (or other plain rice)
- Naan (easy – no kneading required!)
Directions:
- Preheat the oven to 200°C / 400°F (180°C for fan-forced).
- Coat the chicken: In a bowl, mix together all marinade ingredients. Add the chicken and toss to coat well.
- Optional marinade: For the best flavor, let the chicken marinate overnight (Note 5).
- Assemble: In a 23 x 33 cm (9 x 13″) baking dish, mix the sauce ingredients together. Place the chicken in the dish, smoothing the side up. Scrape the leftover marinade into the dish and dab it on the chicken.
- Bake: Put it in the oven and bake for 45 minutes. Remember to baste the chicken with the sauce at the 30-minute and 40-minute marks. Look for the sauce to turn from pink to an orangey-red (Note 6 for sauce thickening).
- Serve: Let it rest for 5 minutes after baking. Serve over basmati rice, and add a sprinkle of coriander on top if you like! Naan on the side is the perfect addition to mop up that delicious sauce.
How to Serve One-Pan Baked Butter Chicken
Serve One-Pan Baked Butter Chicken hot over a bed of fluffy basmati rice. Garnish with fresh coriander leaves for a burst of color and flavor. Pair it with soft naan bread, which is perfect for scooping up the creamy sauce.
How to Store One-Pan Baked Butter Chicken
If you have leftovers, let the chicken cool down and transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make One-Pan Baked Butter Chicken
- Marinating the chicken overnight enhances the flavors significantly.
- Adjust the level of spicy heat by reducing or increasing the chili powder to your taste.
- For a healthier option, use skinless chicken breasts instead of chicken thighs.
Variation
You can make this dish vegetarian by replacing chicken thighs with paneer or tofu. Simply adjust the cooking time as needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. Just be aware that the cooking time may change slightly, so check for doneness.Is it possible to make this dish dairy-free?
Absolutely! You can substitute yogurt with a dairy-free alternative and use coconut milk instead of heavy cream.How spicy is One-Pan Baked Butter Chicken?
This recipe has a mild to medium spice level, but you can adjust the heat by modifying the amount of chili powder or cayenne pepper used.
Now you’re ready to make a delicious One-Pan Baked Butter Chicken that will delight everyone at your table!
One-Pan Baked Butter Chicken
Ingredients
Marinade Ingredients
- 1.2 kg 1.2 kg bone-in chicken thighs, skin removed (6 pieces) Note 1
- 0.5 cup plain yogurt, full fat
- 1 tbsp lemon juice
- 1 tbsp ginger, finely grated
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala (Note 2)
- 0.5 tsp chili powder or cayenne pepper powder (not US blend)
- 1 tsp ground cumin
- 0.5 tsp cooking salt / kosher salt
- 2 tbsp melted ghee or butter (30g, Note 3)
Sauce Ingredients
- 1 cup tomato passata (US: tomato puree) (Note 4)
- 0.75 cup heavy / thickened cream (or regular cream, or coconut milk)
- 1.5 tsp white sugar
- 0.75 tsp cooking salt / kosher salt
- 0.5 cup coriander leaves (cilantro), for garnish (optional)
Serving Accompaniments
- to taste Basmati rice (or other plain rice)
- to taste Naan (easy – no kneading required!)
Instructions
Preparation
- Preheat the oven to 200°C / 400°F (180°C for fan-forced).
- In a bowl, mix together all marinade ingredients. Add the chicken and toss to coat well.
- Optional: For the best flavor, let the chicken marinate overnight (Note 5).
Cooking
- In a 23 x 33 cm (9 x 13″) baking dish, mix the sauce ingredients together.
- Place the chicken in the dish, smoothing the side up. Scrape the leftover marinade into the dish and dab it on the chicken.
- Put it in the oven and bake for 45 minutes. Remember to baste the chicken with the sauce at the 30-minute and 40-minute marks.
- Look for the sauce to turn from pink to an orangey-red (Note 6 for sauce thickening).
Serving
- Let it rest for 5 minutes after baking.
- Serve over basmati rice, and add a sprinkle of coriander on top if you like! Naan on the side is perfect for scooping up that delicious sauce.
