Nothing quite hits the spot like a comforting, flavorful dish you can toss together in one pan with minimal fuss. This One-Pan Baked Butter Chicken Recipe is exactly that kind of magic. Rich, creamy, and bursting with the aromatic spices of traditional butter chicken, it transforms simple chicken thighs into a tender, saucy masterpiece that bakes itself while filling your kitchen with irresistible aromas. Whether you’re feeding a crowd or craving a hearty weeknight meal, this recipe is a guaranteed crowd-pleaser and a new favorite to add to your cooking repertoire.
Ingredients You’ll Need
For this dish, simplicity reigns supreme. The ingredients are straightforward but each plays an essential role in creating that signature creamy, flavorful sauce and tender chicken that defines the dish. From the tangy yoghurt to tenderize the meat, to the carefully balanced spices that build layers of flavor, every component adds texture, depth, or a pop of color that makes this butter chicken truly sing.
- Bone-in chicken thighs (1.2 kg / 2.4 lb, skin removed): Bone-in pieces lock in moisture and flavor during baking for juicy results.
- Plain full fat yoghurt (1/2 cup): Adds tanginess and helps tenderize the chicken beautifully.
- Lemon juice (1 tbsp): Brightens the marinade, enhancing freshness and balance.
- Fresh ginger (1 tbsp, finely grated): Adds zesty warmth and depth to the flavor profile.
- Garlic (2 cloves, finely grated or crushed): Essential aromatic that infuses every bite with savory goodness.
- Turmeric powder (1 tsp): Provides earthiness and that golden color characteristic of butter chicken.
- Garam masala (2 tsp): A fragrant spice blend that brings complexity and warmth.
- Chilli powder (1/2 tsp): Pure chilli or cayenne offers a subtle heat to balance the creaminess.
- Ground cumin (1 tsp): Adds a nutty, slightly citrusy flavor that complements the spices.
- Cooking salt / kosher salt (1/2 tsp + 3/4 tsp): Enhances all the flavors perfectly throughout marinade and sauce.
- Ghee or butter (2 tbsp / 30g, melted): The richness that makes this dish luxuriously silky.
- Tomato passata (1 cup): Smooth tomato base gives a slight tang and vibrant red color to the sauce.
- Heavy or thickened cream (3/4 cup): Creates dreamy, luscious texture that coats the chicken beautifully.
- White sugar (1 1/2 tsp): Balances acidity and rounds out the flavors.
- Coriander leaves / cilantro (1/2 cup, for garnish): Fresh green burst to finish and add a fragrant lift.
- Basmati rice or other plain rice: The perfect neutral base to soak up every bit of sauce.
- Naan bread: Ideal for mopping up the juicy, buttery sauce and adding a chewy texture contrast.
How to Make One-Pan Baked Butter Chicken Recipe
Step 1: Preheat and Prep
Start by heating your oven to 200°C / 400°F (or 180°C if fan-forced). This ensures the oven is hot and ready to bake your chicken to tender, saucy perfection without delay. Meanwhile, gather all your ingredients—you’ll want everything within arm’s reach for easy assembly.
Step 2: Marinate the Chicken
Whisk together the yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, chilli powder, ground cumin, and half a teaspoon of salt in a bowl. Add the chicken thighs and toss to coat each piece evenly. This marinade is your first burst of flavor, tenderizing the meat and infusing it with vibrant spices. For best results, let the chicken marinate overnight, but even 10 minutes will add noticeable flavor.
Step 3: Assemble the Sauce and Chicken
In a 23 x 33 cm (9 x 13 inch) baking dish, mix together the melted ghee or butter, tomato passata, cream, sugar, and remaining salt. This creamy tomato sauce will serve as the bathing liquid for your chicken. Nestle the marinated chicken thighs into the sauce, skin side up, then scrape any leftover marinade out of the bowl and dollop it generously over the chicken. This layering ensures the flavors saturate every bite during baking.
Step 4: Bake to Perfection
Pop the baking dish into the oven and bake for 45 minutes. Halfway through at the 30-minute mark, and again at 40 minutes, baste the chicken with the sauce to keep it moist and help develop that gorgeous orangey-red color as the sauce thickens. The baking process gently cooks the chicken while reducing the sauce to a creamy, luscious consistency.
Step 5: Rest Before Serving
Once baked, let the chicken rest for 5 minutes in the oven dish. This settling time allows the juices to redistribute, making each bite juicy and full of flavor. Plus, it gives the sauce time to thicken just right without drying out the chicken.
How to Serve One-Pan Baked Butter Chicken Recipe
Garnishes
Fresh coriander leaves are the classic finish here, sprinkled generously on top just before serving. Their vibrant green color and fresh, citrusy aroma create a beautiful contrast to the rich sauce and add a brightness that lifts the whole dish.
Side Dishes
Serve this butter chicken with fluffy basmati rice, which is perfect for soaking up every bit of that creamy sauce. Soft, warm naan bread is also essential—it’s just the thing for mopping up the last lovely bits on your plate. For a veggie side, a simple cucumber raita or lightly spiced roasted cauliflower balances the richness wonderfully.
Creative Ways to Present
If you want to impress, bowl up the basmati rice and butter chicken separately in small dishes for individual servings, garnished with cilantro and a wedge of lemon. Another fun approach is to turn this into a butter chicken bowl with rice, steamed greens, and a dollop of cooling yoghurt, creating a balanced, colorful meal that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so reheated leftovers taste just as delightful—if not better—than freshly made.
Freezing
This One-Pan Baked Butter Chicken Recipe freezes beautifully. Cool the chicken and sauce completely, then transfer to a freezer-safe container for up to three months. When ready to use, thaw overnight in the refrigerator.
Reheating
Reheat gently over low heat on the stove or in the microwave until warmed through. If the sauce has thickened too much in the fridge, stir in a splash of cream or water to bring it back to that creamy, luscious consistency you loved the first time.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs offer more flavor and juiciness thanks to their higher fat content. If using breasts, be careful not to overcook, as they can dry out faster.
What if I don’t have garam masala?
You can substitute with a blend of ground cinnamon, ground cloves, ground cardamom, and ground cumin to mimic the warm, complex spice profile of garam masala.
Can I make this recipe dairy-free?
Absolutely! Swap the cream with coconut milk and use dairy-free yoghurt and vegan butter or oil to make a delicious dairy-free version that still tastes rich and creamy.
Is it necessary to marinate overnight?
Overnight marinating will deepen the flavors and tenderize the chicken more, but if you’re short on time, even a quick 10-minute marinate before baking will still yield tasty results.
How spicy is this dish?
The recipe has a mild heat level thanks to the moderate chilli powder. You can adjust the spiciness by adding more or less chilli powder or cayenne pepper according to your taste.
Final Thoughts
This One-Pan Baked Butter Chicken Recipe is the kind of dish that makes weeknight dinners feel special and weekends effortless. It offers a perfect balance of rich flavors, creamy sauce, and tender chicken, all baked together in one dish with minimal cleanup. If you’re looking to wow your family or friends with a comforting, crowd-pleasing Indian classic made simple, give this recipe a go—you won’t regret it!
Print
One-Pan Baked Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 5.5 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Description
This one-pan baked butter chicken recipe is a rich and creamy Indian-inspired dish featuring tender bone-in chicken thighs marinated in a flavorful blend of yogurt, spices, and lemon juice, then oven-baked in a luscious tomato-based cream sauce. Perfectly paired with fluffy basmati rice and warm naan, this dish is both comforting and impressive, with minimal cleanup required.
Ingredients
Chicken Marinade
- 1.2 kg (2.4 lb) bone-in chicken thighs, skin removed (6 pieces)
- 1/2 cup plain full-fat yoghurt
- 1 tbsp lemon juice
- 1 tbsp finely grated ginger
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder (pure or cayenne pepper powder)
- 1 tsp ground cumin
- 1/2 tsp cooking salt/kosher salt
- 2 tbsp (30g) melted ghee or butter
Sauce & Garnish
- 1 cup tomato passata (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
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
To Serve
- Basmati rice (or other plain rice)
- Naan bread (easy – no kneading required!)
Instructions
- Preheat Oven: Preheat your oven to 200°C / 400°F (180°C fan-forced) to prepare for baking the chicken.
- Prepare Marinade and Coat Chicken: In a bowl, mix together the yoghurt, lemon juice, grated ginger, garlic, turmeric, garam masala, chilli powder, cumin, salt, and melted ghee or butter. Add the chicken thighs and toss thoroughly to coat each piece evenly with the marinade.
- Optional Marinating: For enhanced flavor and tenderness, you can marinate the chicken overnight in the refrigerator—this step is optional but recommended.
- Assemble in Baking Dish: In a 23 x 33 cm (9 x 13 inch) baking dish, combine the tomato passata, cream, sugar, and salt to create the sauce. Place the marinated chicken pieces in the dish smooth side up and spoon any remaining marinade from the bowl onto the chicken pieces.
- Bake the Chicken: Bake the dish in the preheated oven for 45 minutes. At the 30-minute and 40-minute marks, baste the chicken with the sauce to keep it moist and flavorful. The sauce will gradually thicken and change in color from pink to a rich orangey-red.
- Rest and Serve: Once baked, let the chicken rest in the dish for 5 minutes. Serve the butter chicken hot over basmati rice, garnish with fresh coriander leaves if desired, and offer naan bread on the side for mopping up the delicious sauce.
Notes
- Note 1: Removing the skin from the chicken helps reduce fat content while retaining moisture due to the marinating and baking process.
- Note 2: Use authentic garam masala for the most authentic flavor; you can find it in specialty spice shops or well-stocked supermarkets.
- Note 3: Ghee can be substituted with unsalted butter for similar results.
- Note 4: Tomato passata is a smooth pureed tomato sauce available in most supermarkets; use tomato puree as an alternative in the US.
- Note 5: Marinating overnight greatly enhances the depth of flavor and tenderness of the chicken.
- Note 6: The sauce thickens naturally during baking as the cream and tomato reduce; if you prefer thicker sauce, you can simmer it briefly on the stovetop before baking.
