This one pan baked butter chicken coats bone in chicken thighs in a spiced yogurt marinade, then roasts them in a creamy tomato sauce right in the baking dish.
There is no separate sauce pot and no stirring over a hot stove, which makes it an easy way to get butter chicken flavor on a weeknight. The sauce turns from pink to orange red as it bakes, and it is ideal for spooning over rice.
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Why This One Pan Baked Butter Chicken Recipe Works
Yogurt and lemon juice tenderize the chicken as it marinates, and the spices cling to the meat so each bite is seasoned through.
Baking the thighs in the sauce lets the chicken juices flow into the cream and tomato, which builds a richer sauce than a quick stovetop version.
Basting twice during the bake glazes the chicken and helps the sauce thicken, so you get a glossy finish with very little work.
Ingredients for One Pan Baked Butter Chicken
- 2 1/2 lb bone in chicken thighs, skin removed (about 6 pieces)
- 1/2 cup plain whole milk yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1/2 tsp cayenne pepper or chili powder
- 1 tsp ground cumin
- 1/2 tsp kosher salt for the marinade
- 2 tbsp melted ghee or butter
- 1 cup tomato puree
- 3/4 cup heavy cream
- 1 1/2 tsp granulated sugar
- 3/4 tsp kosher salt for the sauce
- 1/2 cup fresh cilantro leaves, for garnish
Chicken thighs. Bone in thighs stay juicy during the long bake. Pull off the skin so the marinade can reach the meat.
Yogurt marinade. Full fat yogurt clings better and tenderizes without turning the meat mushy.
Garam masala. This warm spice blend gives butter chicken its signature flavor. Check that yours is fresh.
Tomato puree. Choose a smooth puree without added herbs so the sauce tastes clean.
Cream. Heavy cream gives a velvety sauce. Coconut milk works for a dairy free version.
How to Make One Pan Baked Butter Chicken
1. Heat the oven Heat the oven to 400 degrees F and set a rack in the middle.
2. Marinate the chicken Mix the yogurt, lemon juice, ginger, garlic, turmeric, garam masala, cayenne, cumin, and marinade salt in a bowl. Add the chicken and turn to coat. For the ideal flavor, marinate in the fridge overnight.
3. Make the sauce in the dish In a 9 by 13 inch baking dish, stir together the melted ghee, tomato puree, cream, sugar, and sauce salt.
4. Add the chicken Set the chicken into the sauce, then scrape the leftover marinade over the top.
5. Bake and baste Bake for 45 minutes, spooning the sauce over the chicken at 30 minutes and again at 40 minutes. The sauce should turn from pink to orange red.
6. Rest and garnish Check that the thickest thigh reads at least 165 degrees F, then rest for 5 minutes. Scatter the cilantro over the top.
How to Serve One Pan Baked Butter Chicken
Spoon the chicken and sauce over fluffy cilantro lime rice so every grain soaks up the butter sauce. Warm soft dinner rolls work for scooping if you do not have naan. For a green side, add air fryer broccoli with Parmesan, or follow with a bowl of golden coconut chicken curry for a curry night spread.
How to Store and Reheat One Pan Baked Butter Chicken
Cool the chicken and sauce within 2 hours and refrigerate them in an airtight container for 3 to 4 days. Reheat gently in a covered dish at 350 degrees F or on the stove until the chicken reaches 165 degrees F, adding a splash of water if the sauce has thickened. The cream sauce can separate when frozen, so freezing is not recommended.
Tips and Variations for One Pan Baked Butter Chicken
Marinate longer. Overnight in the fridge gives the deepest flavor, though 30 minutes still helps.
Control the heat. Use cayenne for more spice or a mild chili powder for less.
Baste well. Spoon sauce over the thighs twice during baking for a glossy coating.
Thicken the sauce. Bake a few extra minutes uncovered, or spoon some sauce into a pan and simmer it.
Smooth it out. Whisk the sauce again before serving if it looks separated.
Try dairy free. Coconut milk can replace the cream, and coconut oil can replace the ghee.
Make it milder. Reduce the cayenne and serve with extra yogurt.
Cook it through. Poultry should reach at least 165 degrees F; see the FDA safe food handling guidance for general safe temperatures.
Frequently Asked Questions About One Pan Baked Butter Chicken
Do I have to marinate one pan baked butter chicken overnight?
No. Even 30 minutes helps, but overnight gives the most tender chicken and the deepest flavor.
Can I use chicken breast for one pan baked butter chicken?
Yes, but breast cooks faster and dries out more easily. Check it after 25 to 30 minutes and remove it at 165 degrees F.
How do I thicken the sauce in one pan baked butter chicken?
Bake it a few minutes longer, or spoon some of the sauce into a pan and simmer it until reduced, then pour it back over the chicken.
What can I use instead of garam masala?
A mix of ground cumin, coriander, and a pinch of cinnamon makes a reasonable stand in.
Can I make it ahead?
Yes. Marinate the chicken a day ahead, and bake it when you are ready for dinner.
One Pan Baked Butter Chicken
Equipment
- 9 by 13 inch baking dish
- Mixing bowl
- Basting spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 2 ½ lb bone in chicken thighs skin removed, about 6 pieces
- ½ cup plain whole milk yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh ginger finely grated
- 2 cloves garlic finely grated
- 1 tsp ground turmeric
- 2 tsp garam masala
- ½ tsp cayenne pepper or chili powder
- 1 tsp ground cumin
- ½ tsp kosher salt for the marinade
- 2 tbsp ghee or unsalted butter melted
- 1 cup tomato puree
- ¾ cup heavy cream
- 1 ½ tsp granulated sugar
- ¾ tsp kosher salt for the sauce
- ½ cup fresh cilantro leaves for garnish
Instructions
Cooking
- Marinate. Stir the yogurt, lemon juice, ginger, garlic, and spices with the marinade salt, then coat the chicken and chill if time allows.
- Mix the sauce. In a 9 by 13 inch dish, whisk the ghee, tomato puree, cream, sugar, and sauce salt.
- Add the chicken. Place the thighs in the sauce and spread the leftover marinade over them.
- Bake. Bake at 400 degrees F for 45 minutes, basting at 30 and 40 minutes, until the sauce turns orange red.
- Rest. Confirm 165 degrees F in the thickest part, rest 5 minutes, and top with cilantro.
