Description
This One-Pan Baked Butter Chicken is an incredible, creamy, and flavorful Indian-inspired dish prepared effortlessly in a single pan. Tender chicken thighs are marinated in a spiced yogurt mixture, baked with tomato sauce and butter, then finished with rich cream for the ultimate comfort meal. Perfect served with basmati rice or naan, this recipe brings authentic flavors with minimal cleanup.
Ingredients
Scale
For the Marinade
- 2 pounds boneless skinless chicken thighs, cut into large chunks
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 teaspoons salt, divided
For Cooking
- 4 tablespoons unsalted butter, divided
- 1 large onion, finely chopped
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
For Garnish and Serving
- 1/4 cup chopped fresh cilantro
- Cooked basmati rice or naan for serving
Instructions
- Prepare the Marinade: In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, turmeric, coriander, chili powder, paprika, and 1 teaspoon of salt. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Oven and Sauté Onions: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of the unsalted butter in a large oven-safe skillet or baking dish over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Cook the Chicken: Add the marinated chicken pieces along with all the marinade into the skillet with the onions. Cook for 3–4 minutes, stirring occasionally, until the chicken starts to brown slightly.
- Add Tomato Sauce and Butter: Pour the can of tomato sauce into the skillet and stir well to combine all ingredients evenly. Dot the top of the chicken mixture with the remaining 2 tablespoons of butter.
- Bake the Dish: Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, or until the chicken is cooked through and tender.
- Finish with Cream and Seasoning: Remove the skillet from the oven and stir in the heavy cream. Taste and adjust seasoning with additional salt if necessary.
- Garnish and Serve: Sprinkle the chopped fresh cilantro over the top for a burst of color and freshness. Serve the butter chicken hot alongside cooked basmati rice or warm naan bread.
Notes
- Marinating the chicken overnight intensifies the flavors for a richer taste experience.
- For a lighter alternative, substitute coconut milk in place of heavy cream.
- Leftovers keep well refrigerated for up to 4 days and often taste even better the next day.
- Ensure the skillet used is oven-safe for seamless stovetop to oven cooking.
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, One-Pan
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup with sauce
- Calories: 420
- Sugar: 6g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg
