One-pan Baked Butter Chicken

One-pan Baked Butter Chicken is the kind of dinner that makes a busy evening feel much easier. There is no need to stand over the stove, fry the chicken in batches, or wash several pots when dinner is over. The chicken goes into one baking dish with a creamy tomato butter sauce, then the oven does most of the work.

The result is tender chicken covered in a rich, gently spiced sauce with plenty of buttery flavour. The yogurt and spices help season the chicken, while the tomato and cream create the familiar smooth sauce that makes butter chicken so comforting. Serve it with fluffy basmati rice, naan, or both if you want to make the most of every drop of sauce.

Recipe at a Glance

What You Can Do Better

The biggest advantage of this recipe is that you can let the oven do the hard work, but a few small details make a noticeable difference. Use chicken thighs if possible because they stay juicy during the longer baking time. Fresh ginger and garlic will also give the sauce a cleaner and more fragrant flavour than heavily processed pastes.

Do not worry if the sauce looks a little thin when you first take the pan from the oven. Remove the chicken and return the sauce to the oven for a few extra minutes if needed. It will reduce and become richer. Also, baste the chicken during baking so the surface picks up more of that buttery tomato sauce.

Also Read: Chicken and Leek Pie

Ingredients

For the Chicken

• 2 1/2 pounds bone-in chicken thighs, skin removed
• 1/2 cup plain full-fat yogurt
• 1 tablespoon lemon juice
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, finely grated or crushed
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1/2 teaspoon chili powder or cayenne pepper, adjust to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Butter Chicken Sauce

• 2 tablespoons melted ghee or butter
• 1 cup tomato passata or smooth tomato puree
• 3/4 cup heavy cream
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt

For Serving

• Cooked basmati rice
• Fresh coriander or cilantro, chopped
• Naan bread, optional

Also Read: Mozzarella Stuffed Chicken Breast

How to Make One-pan Baked Butter Chicken

Step 1: Heat the Oven

Preheat your oven to 400°F (200°C), or 350°F (180°C) for a fan-forced oven. Use a large baking dish that gives the chicken enough room to sit in the sauce without being packed too tightly together.

Step 2: Season the Chicken

In a large bowl, mix the yogurt, lemon juice, ginger, garlic, turmeric, garam masala, chili powder, cumin, and salt. Add the chicken thighs and turn them until every piece is well coated. You can bake the chicken straight away, or refrigerate it for a few hours if you want a deeper flavour.

Step 3: Make the Sauce in the Same Pan

Add the melted ghee or butter, tomato passata, cream, sugar, and salt directly to the baking dish. Stir until the sauce is smooth and evenly combined.

Step 4: Add the Chicken

Place the coated chicken thighs into the sauce with the smooth side facing upward. Scrape any remaining yogurt and spice mixture from the bowl over the chicken. Those leftover spices should not go to waste because they add more flavour to the finished sauce.

Step 5: Bake

Bake uncovered for about 45 minutes. After 30 minutes, spoon some of the sauce over the chicken. Repeat again around the 40-minute mark, then return the pan to the oven so the chicken can finish cooking and develop a lightly golden surface.

Step 6: Rest and Serve

Remove the pan from the oven and let the chicken rest for about 5 minutes. If the sauce is thinner than you prefer, transfer the chicken to a plate and return the sauce to the oven for a few more minutes until it reduces slightly.

Serve the chicken with plenty of sauce over basmati rice. Finish with fresh coriander and warm naan on the side.

Also Read: Spinach Stuffed Chicken Breast

Tips for the Best Baked Butter Chicken

• Choose chicken thighs: They stay tender and juicy during baking and are more forgiving than lean chicken breast.
• Use a smooth tomato base: Passata or smooth tomato puree gives the sauce a silky texture without large pieces of tomato.
• Don’t skip the basting: Spooning the sauce over the chicken helps build flavour and keeps the surface moist.
• Adjust the heat: Use less chili powder for a mild curry or increase it if your family enjoys more spice.
• Let the sauce reduce if needed: Different baking dishes and ovens can affect how quickly liquid evaporates.

What to Serve with Butter Chicken

Basmati rice is the easiest choice because it absorbs the creamy sauce without competing with the spices. Naan is another excellent option for scooping up the sauce. For a more complete meal, add a simple cucumber salad, sliced onions with lemon, or lightly seasoned roasted vegetables.

Also Read: Crunchy Chicken Taco Fingers

Storage and Leftovers

Let the butter chicken cool completely before storing it in an airtight container. Keep it in the refrigerator for up to 3 days. Reheat gently in a covered pan or in the microwave until hot throughout. If the sauce has thickened too much after chilling, stir in a small splash of cream, milk, or water while reheating.

You can also freeze the cooked butter chicken for longer storage. Thaw it in the refrigerator overnight before reheating for the best texture.

Nutritional Information

The following values are approximate and will vary depending on the exact chicken, cream, butter, and serving size used.