One-pan Baked Butter Chicken
User Reviews
5.0
501 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
5 - 6 people
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Calories
545 kcal
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Course
Main Course
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Cuisine
Indian
One-pan Baked Butter Chicken
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Recipe video above. The miraculous, easy way to make butter chicken in the oven! Just put everything in a pan and pop it in the oven. That sauce is to-die for! Just like the real-thing, with a fraction of the effort.This doesn't even need to be marinated because the flesh gets infused with flavour as it bakes. Not spicy at all, so this one for everyone!
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Ingredients
- 1.2 kg/ 2.4lb (6 pieces) bone-in chicken thighs , skin removed (Note 1)
Butter chicken marinade:
- 1/2 cup plain yoghurt , 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)
- 1/2 tsp chilli powder (pure, not US blend) or cayenne pepper powder
- 1 tsp ground cumin
- 1/2 tsp cooking salt / kosher salt
Butter chicken curry sauce:
- 2 tbsp/ 30g melted ghee or butter (Note 3)
- 1 cup tomato passata (US: tomato puree) (Note 4)
- 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
Serving:
- 1/2 cup coriander leaves (cilantro) , for garnish (optional)
- basmati rice or other plain rice
- Naan (easy - no kneading required!)
Instructions
- Preheat oven to 200°C / 400°F (180°C fan-forced).
- Coat chicken - Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.
- Optional marinade - overnight. (Note 5)
- Assemble - Mix Sauce ingredients in a 23 x 33cm / 9 x 13" baking dish. Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface.
- Bake 45 minutes, basting with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red (Note 6 for sauce thickening).
- Serve - Rest for 5 minutes. Then serve over basmati rice, garnished with coriander if desired! Naan for mopping would make everyone extra happy. :)
Notes
- Chicken - Best to remove the skin so the sauce isn't too greasy. Bone-in thighs work best as they remain juicy for the required bake time.
- Garam masala is an Indian curry spice mix widely available at regular grocery stores these days. Doesn't cost any more than regular spices!
- Ghee is a type of clarified butter that is commonly used in Indian cooking, for intense buttery flavour. Kept in the pantry not fridge. Sold at regular grocery stores, or make your own, or just use butter.
- Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti brand sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here.
- Marinating not essential for this method of cooking because the flesh gets infused with flavour as it bakes! But you can marinade if you want.
- Sauce thickness - If your sauce isn't as thick as it should be (oven temp accuracy and baking pan heat conduction come into play here) just remove the chicken and return the sauce into the oven. It will thicken quickly.
- Leftovers will keep for 3 to 4 days in the fridge, or freezer for 3 months. Make-ahead - You can assemble the entire thing in a ceramic or glass baking dish, refrigerate overnight then bake tomorrow. Imagine that!
- Nutrition per serving, assuming 6 servings.
- Drumsticks will also works, use a bit more.
- Boneless thighs - get the sauce going first for around 20 min then add the chicken and bake for a further 15 - 20 min until just cooked through.
- Breast - personally don't recommend, flavour result won't be the same (it's so lean!). But if you insist, here's how I'd do it! Cut ~650g/1.3lb into big bite size pieces, cook per boneless thighs above (I'd spray the chicken).
Nutrition Information
Show Details
Calories
545cal
(27%)
Carbohydrates
8g
(3%)
Protein
30g
(60%)
Fat
44g
(68%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
213mg
(71%)
Sodium
721mg
(30%)
Potassium
557mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
849IU
(17%)
Vitamin C
5mg
(6%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545cal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 213mg | 71% |
| Sodium | 721mg | 30% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
501 reviews
Excellent
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