If you’re looking for a dinner that’s bursting with flavor, easy to make, and requires minimal cleanup, you’re in for a treat. This One-Pan Baked Butter Chicken Recipe is honestly one of my favorites for busy weeknights or casual get-togethers. It’s rich, creamy, and packed with spices that fill your kitchen with the most irresistible aroma. Trust me, once you try this, it’ll become your go-to comfort food that everyone asks about!
Why You’ll Love This Recipe
- Effortless Cooking: Everything cooks in one pan, so cleanup is a breeze.
- Rich Flavor: The marinade and sauce work together creating layers of authentic Indian-inspired taste.
- Juicy Chicken Every Time: Using bone-in thighs keeps the meat tender and succulent while it bakes.
- Family Pleaser: My family goes crazy for this dish, and I’m confident yours will too!
Ingredients You’ll Need
This recipe uses simple, quality ingredients that complement each other beautifully. When shopping, look for fresh spices and good quality bone-in chicken thighs for the best results.
- Chicken Thighs: Bone-in and skinless is best to keep the chicken juicy without making the sauce greasy.
- Plain Yogurt: Full-fat yogurt helps tenderize the chicken and adds creaminess to the marinade.
- Lemon Juice: Brightens up the marinade and balances the rich spices.
- Ginger and Garlic: Freshly grated for that punch of aromatic flavor.
- Ground Spices: Turmeric, garam masala, chili powder, cumin – these make the authentic butter chicken magic happen.
- Butter or Ghee: Ghee has a beautiful nutty flavor but butter works wonderfully too.
- Tomato Passata: Smooth pureed tomatoes give the sauce its classic velvety texture.
- Heavy Cream: Makes the sauce irresistibly creamy; coconut milk can work if you want a dairy-free twist.
- Sugar and Salt: Just the right amount to balance acidity and enhance flavor.
- Coriander Leaves (optional): Adds a fresh, herbal pop when garnishing.
Variations
I love how flexible this One-Pan Baked Butter Chicken Recipe is. I often tweak it depending on what’s in my fridge or my mood for the day. Feel free to personalize it to suit your tastes and dietary needs.
- Dairy-Free Version: Swap the cream for coconut milk, and butter for vegan butter or oil, and you’ll still get that luscious texture.
- Spice Level: Adjust chili powder or cayenne to your heat preference—I’ve made mild batches for the kids and hotter ones for date nights alike.
- Chicken Cuts: While I recommend bone-in thighs for juiciness, drumsticks or boneless thighs work if you adjust cooking times accordingly.
- Make It Vegan: Use tofu or cauliflower florets marinated similarly and bake—it’s surprisingly delicious!
How to Make One-Pan Baked Butter Chicken Recipe
Step 1: Marinate the Chicken
I always start by mixing the yogurt, lemon juice, grated ginger, garlic, and spices for the marinade in a bowl. Then I toss the chicken thighs in to coat each piece evenly. This step is quick but crucial — the yogurt tenderizes the chicken while those spices start working their magic. You can let it marinate overnight if you have the time, but honestly, even 30 minutes works great if you’re short on time.
Step 2: Layer the Sauce and Arrange Chicken
Grab a baking dish and combine melted ghee (or butter), tomato passata, cream, sugar, and salt for the sauce right in the dish. Spread it out to create a flavorful base. Then nestle the chicken thighs on top, skinless side up to prevent drying out during baking. Don’t forget to scrape out any leftover marinade and smear a little over each piece — those extra spices on the surface deepen the flavor beautifully.
Step 3: Bake and Baste
Pop the dish into your preheated 200°C (400°F) oven for about 45 minutes. Midway through cooking, around the 30 and 40 minute marks, baste the chicken with the sauce from the pan. You’ll notice the sauce transform from a pinkish hue to a rich orangey-red — that’s your cue that everything is melding perfectly. If your sauce feels a bit thin when the chicken is done, just remove the chicken and let the sauce bake a few extra minutes to thicken up nicely.
Step 4: Rest and Serve
Once you pull it out of the oven, let the chicken rest for about 5 minutes to allow the juices to settle. Serve it over fluffy basmati rice and sprinkle with fresh coriander leaves if you like that herby zing. And if you want to go all out—naan bread for scooping sauce is a total game-changer. I swear, everyone in my family fights over the last piece!
Pro Tips for Making One-Pan Baked Butter Chicken Recipe
- Use Bone-In Thighs: I learned that skinless, bone-in thighs stay juicy and tender, resisting overcooking better than breasts.
- Don’t Skip Basting: Basting the chicken a couple of times during baking seals in moisture and enhances the saucy flavor.
- Adjust Oven Temp If Needed: Sometimes ovens run hot or cold; if your sauce isn’t thickening, bake the sauce alone for a few more minutes after removing the chicken.
- Marinating Is Optional: If you’re pressed for time, the chicken still absorbs loads of flavor while baking — but longer marinating never hurts!
How to Serve One-Pan Baked Butter Chicken Recipe
Garnishes
I love a fresh sprinkle of chopped coriander (cilantro) on top — it adds brightness that cuts through the creamy richness. Sometimes, I add a little drizzle of extra cream or a squeeze of fresh lemon juice for an extra zing. If you want a touch of heat, finely sliced green chili or a dash of chili flakes works beautifully too.
Side Dishes
Basmati rice is my absolute favorite side here because it soaks up every bit of that luscious sauce. Naan bread is a must-have for mopping up sauce — I opt for the quick no-knead versions when I’m short on time. You can also try roasted veggies or a simple cucumber raita for a cooling contrast.
Creative Ways to Present
For special occasions, I like to plate the chicken over saffron-infused rice and garnish with toasted almonds and pomegranate seeds — it makes it look stunning and adds lovely texture and color. Serving the dish family-style in the baking dish with a side of warm naan lets everyone dive right in, which is always a hit at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for 3 to 4 days. I usually cool the dish to room temperature before refrigerating to preserve texture and flavor. It reheats well, and sometimes tastes even better the next day once the flavors have melded more.
Freezing
I often freeze portions of this butter chicken, especially when cooking in bulk. Just cool completely, package in freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or oven.
Reheating
To reheat, I prefer warming the leftovers in a saucepan over medium-low heat with a splash of water or cream to loosen the sauce if it’s thickened too much. Avoid microwaving straight from frozen as it can dry out the chicken and separate the sauce.
FAQs
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Can I use boneless chicken for the One-Pan Baked Butter Chicken Recipe?
Yes, boneless thighs can definitely be used. Just be mindful to adjust the cooking time: start by baking the sauce alone for about 20 minutes to develop flavor, then add the boneless chicken pieces and bake for an additional 15-20 minutes until cooked through. This helps keep the chicken tender and prevents overcooking.
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Do I need to marinate the chicken overnight?
Marinating overnight is optional with this recipe. Because the chicken bakes in a flavorful sauce, it absorbs a lot of flavor during cooking. However, if you have time, marinating for a few hours or overnight definitely deepens the taste and tenderizes the meat even more.
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What’s the difference between butter and ghee in this recipe?
Ghee is clarified butter commonly used in Indian cooking, known for its nutty and intense buttery flavor. It has a higher smoke point than regular butter, which makes it ideal for cooking. You can substitute butter if you don’t have ghee—both work wonderfully here, but ghee adds a lovely depth.
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Can I make this recipe dairy-free?
Absolutely! Replace the yogurt and cream with coconut yogurt and coconut milk, and use a plant-based butter or oil instead of ghee or butter. This dairy-free version still delivers the creamy, dreamy texture and rich flavor you want in a butter chicken.
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How do I thicken the sauce if it’s too thin?
If the sauce hasn’t thickened enough during baking, simply remove the chicken and return the sauce to the oven for a few more minutes. The heat will reduce and thicken it quickly. I discovered this trick after my first attempt when the sauce was a bit runny, and it saved the day!
Final Thoughts
This One-Pan Baked Butter Chicken Recipe has a special place in my kitchen because it brings together ease and amazing flavor like no other. I love how it fills the house with warm spices and gives me that comforting, homemade feel with minimal effort. I wholeheartedly recommend giving it a try — you’ll impress your loved ones and enjoy a delicious meal without the usual fuss. Just like sharing a cooking secret with a dear friend!
Print
One-Pan Baked Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Description
This one-pan baked butter chicken recipe features tender bone-in chicken thighs marinated in a blend of yogurt and aromatic spices, then baked in a rich, creamy tomato sauce infused with ghee. Easy to prepare and loaded with flavor, it’s a perfect weeknight dinner served with basmati rice and naan.
Ingredients
Chicken
- 1.2 kg / 2.4 lb (6 pieces) bone-in chicken thighs, skin removed
Butter chicken marinade
- 1/2 cup plain full-fat yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger, finely grated
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala
- 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
- 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
Serving
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
- Basmati rice or other plain rice
- Naan bread (optional)
Instructions
- Preheat oven: Set your oven to 200°C / 400°F (180°C fan-forced) to get it ready for baking.
- Coat chicken: In a bowl, combine all the marinade ingredients, then add the chicken thighs and toss thoroughly to ensure each piece is well coated.
- Optional marinating: For deeper flavor, you can marinate the chicken overnight, though this step is not mandatory as the baking process infuses good flavor.
- Assemble for baking: In a 23 x 33 cm (9 x 13 inch) baking dish, mix together all the sauce ingredients. Place the chicken pieces skin side up on top of the sauce. Scrape any remaining marinade from the bowl and dab it onto the chicken surface.
- Bake the chicken: Bake in the preheated oven for 45 minutes. At the 30 and 40 minute marks, baste the chicken with sauce to keep it moist. The sauce color will deepen from pink to orangey-red as it thickens.
- Rest and serve: Remove the dish from the oven and let the chicken rest for 5 minutes. Serve the butter chicken over basmati rice, garnished with coriander if desired. Naan bread on the side makes a wonderful accompaniment for mopping up the sauce.
Notes
- Chicken: Skin removal helps prevent greasiness. Bone-in thighs stay juicy during the bake. Drumsticks can be used with slight quantity adjustments. Boneless thighs require initial sauce cooking before adding chicken to avoid overcooking. Breast meat is not recommended as it is too lean and lacks flavor.
- Garam masala: A commonly available Indian spice mix that adds authentic flavor at no extra cost.
- Ghee: Clarified butter used for its rich flavor; can be substituted with regular butter if necessary.
- Tomato passata: Smooth pureed tomato, sometimes called tomato puree, ideal for thick sauces.
- Marinating: Not essential but can be done overnight for enhanced flavor infusion.
- Sauce thickness: If sauce is too thin after baking, remove chicken and bake sauce alone to thicken further.
- Storage: Leftovers keep 3-4 days refrigerated or up to 3 months frozen.
- Make-ahead: Entire dish can be assembled and refrigerated overnight, then baked fresh the next day.
Nutrition
- Serving Size: 1 serving (approx. 200g with sauce)
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
