One Pan Baked Butter Chicken

A dump-and-bake version of classic butter chicken. Coat the chicken, mix the sauce, and bake everything in one dish. Rich, creamy, and ready in 55 minutes.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Indian

Calories: 545

Ingredients Equipment Method Notes

Ingredients

2.4 lbs bone-in chicken thighs skin removed, about 6 pieces
0.5 cup plain full-fat yogurt
1 tbsp lemon juice
1 tbsp fresh ginger finely grated
2 cloves garlic finely grated or crushed
1 tsp turmeric powder
2 tsp garam masala
0.5 tsp chili powder pure, not US tex-mex blend, or cayenne pepper
1 tsp ground cumin
0.5 tsp kosher salt for marinade
2 tbsp melted ghee or butter
1 cup tomato passata sold as tomato puree in the US
0.75 cup heavy cream or coconut milk
1.5 tsp white sugar
0.75 tsp kosher salt for sauce
0.5 cup cilantro leaves for garnish, optional
basmati rice for serving
naan bread for serving, optional

Equipment

9 x 13 inch baking dish
mixing bowl

Method

Preheat oven to 400 degrees F (180 degrees C fan-forced).
Mix all marinade ingredients in a large bowl. Add the chicken thighs and toss until fully coated.
Pour all sauce ingredients into a 9 x 13 inch baking dish and stir to combine.
Place the coated chicken smooth side up in the baking dish. Scrape all remaining marinade from the bowl and dab onto the chicken surface.
Bake for 45 minutes, basting with sauce at the 30-minute and 40-minute marks. The sauce will change from pink to deep orangey-red.
Rest for 5 minutes. Serve over basmati rice, garnished with cilantro. Add naan on the side for mopping.

Notes

Bone-in thighs are strongly recommended for juiciness. If sauce is too thin after baking, remove chicken and return sauce to oven for a few minutes. Make-ahead: assemble and refrigerate overnight, bake the next day. Leftovers keep 3 to 4 days refrigerated or 3 months frozen.