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One Pan Baked Butter Chicken

One Pan Baked Butter Chicken

Bone in chicken thighs marinated in spiced yogurt and baked in a creamy tomato butter sauce, all in one baking dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 355 kcal

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.

Notes

Substitutions: Use coconut milk for cream, and breast meat for thighs with a shorter bake.
Tips: Marinate overnight for the ideal flavor and baste twice while baking.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Serve with cooked basmati rice and warm naan.
Keyword Baked Chicken Thighs, butter chicken, chicken marinade, Creamy Sauce, one pan baked butter chicken