One-pan Baked Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 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
Description
The One-pan Baked Butter Chicken recipe features chicken thighs marinated in yogurt combined with a blend of Indian spices including turmeric, garam masala, and cumin. This marinade imparts flavor and tenderizes the chicken before baking. For the sauce, ghee is used as the fat base along with tomato passata and cream, creating a smooth, orange-red sauce that thickens as the chicken cooks in the oven.
Baking the chicken bone-in and skinless helps retain moisture and keep the meat juicy. During the 45-minute bake, the sauce cooks down and develops a creamy texture that clings to the chicken. Basting the chicken twice during cooking encourages even coating with the sauce. Once out of the oven, the chicken rests briefly to let juices redistribute.
This dish serves well over basmati rice, absorbing the curry flavors, and naan bread is a traditional accompaniment for scooping the sauce. The recipe notes suggest removing the skin from thighs to reduce greasiness and potential marinating overnight for enhanced flavor. The sauce can be thickened further by baking longer if needed. Leftovers store well refrigerated or frozen for later meals.
Ingredients
- 1.2 kg/ 2.4lb (6 pieces) chicken thigh skin removed (Note 1, bone-in
Butter chicken marinade:
- 1/2 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)
- 1/2 tsp chilli powder (pure, not US blend) or cayenne pepper powder
- 1 tsp cumin ground
- 1/2 tsp kosher salt or cooking salt
Butter chicken curry sauce:
- 2 tbsp/ 30g ghee Note 3, melted, or butter
- 1 cup tomato passata (US: tomato puree) (Note 4)
- 3/4 cup heavy cream or regular cream, or coconut milk, thickened cream
- 1 1/2 tsp white sugar
- 3/4 tsp kosher salt or cooking salt
Serving:
- 1/2 cup Coriander leaves for garnish (optional, aka cilantro
- 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
- Remove chicken skin to prevent greasy sauce; bone-in thighs maintain juiciness during baking.
- Garam masala, an Indian spice blend, is widely available and essential for authentic curry flavor.
- Ghee can substitute for butter to add rich, buttery flavor common in Indian cooking.
- Tomato passata is a strained pure tomato product that helps create a smooth sauce texture.
- Marinating the chicken overnight is optional but improves flavor penetration.
- If the sauce is too thin after baking, remove the chicken and continue baking the sauce to thicken it.
- Leftovers keep 3-4 days refrigerated or freeze for up to 3 months.
- The dish can be assembled in advance and refrigerated overnight before baking.
- Drumsticks or boneless thighs can be used with time adjustments; chicken breast is not recommended due to dryness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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