Name: One-Pan Baked Butter Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian-inspired
Ingredients: 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; 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); Basmati rice (or other plain rice); Naan bread (easy – no kneading required!)

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

Scale

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!)

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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.