One-Pan Baked Butter Chicken
A comforting dish featuring juicy chicken marinated in a rich, creamy sauce, perfect for a weeknight meal.
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.
Notes
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. This dish can also be made vegetarian by using paneer or tofu.