One-Pan Baked Butter Chicken (Creamy & Easy Dinner!)

This One-Pan Baked Butter Chicken combines bone-in chicken thighs with a yogurt and spice coating and a creamy tomato sauce. Everything cooks together in one baking dish until the chicken is tender and the sauce is rich, warm, and buttery.

The chicken is coated with yogurt, lemon juice, ginger, garlic, cumin, turmeric, garam masala, and chili powder. It is then arranged in a simple sauce made with tomato passata, heavy cream, butter, sugar, and salt.

This is an easy oven-baked variation inspired by butter chicken rather than a traditional stovetop version. It is especially useful when you want a creamy chicken dinner without cooking the sauce and chicken separately in several pans.

Serve it over fluffy basmati rice with fresh cilantro and plenty of sauce. My Hot Buttered Corn Rice makes an easy weeknight pairing, while this fragrant Rice Pilaf With Nuts and Dried Fruits works beautifully for a special dinner.

For more family meal inspiration, browse my Easy Chicken Recipes for Dinner.

Ingredients

How to Make One-pan Baked Butter Chicken

• Prep the chicken
  Pat the chicken thighs dry and trim any loose fat.

• Mix the yogurt spice coating
  In a bowl, mix together yogurt, lemon juice, ginger, garlic paste, chili powder, cumin, turmeric, garam masala and salt. Stir until smooth.

• Coat the chicken
  Place chicken thighs in the bowl and toss to cover completely on all sides.

• Rest while you prep the pan
  Cover the bowl (or set aside) while you make the sauce in the baking dish.

• Prepare the sauce in the baking dish
  In a baking dish, combine the tomato passata with cream, butter, sugar and salt. Whisk until color appears to be fairly evenly combined.

• Add chicken to the sauce
  Add the coated chicken thighs to the sauce. Then spoon or spread a bit more of the coating on top.

• Bake
  Bake until the chicken is cooked through and the sauce bubbling and thickened. (Chicken should be at 165 degrees in the thickest part.)

• Finish and serve
  Let rest a few minutes, then spoon sauce over the chicken. Garnish with cilantro and serve, over basmati rice.

What should I serve with baked butter chicken

Serve it with basmati rice, naan or flatbread, roasted vegetables, or salad.

My Rice Pilaf With Nuts and Dried Fruits works for entertaining, while Hot Buttered Corn Rice makes an easy family dinner.

Can I serve it with a fresh side

Yes. A crisp salad helps balance the rich sauce.

Try my Tomato Cucumber Salad or serve a small amount of Lemon Yogurt Sauce with the rice and vegetables.

Common Mistakes To Avoid

• Cutting the chicken pieces too large, so they cook unevenly.
• Skipping the step of seasoning the chicken before baking.
• Using too much butter or cream, which can make the sauce heavy.
• Baking the sauce too long, which can make it separate.
• Not stirring the sauce well before adding the chicken.
• Overbaking the chicken, which can make it dry.
• Serving without tasting and adjusting the salt, spice, or lemon at the end.

FAQs

More Recipes You Will Like :

• Hot Buttered Corn Rice (Easy, Comforting & Full of Flavor)
• Chicken Quesadilla Recipe (Crispy, Cheesy & Loaded with Flavor)
• Crunchy Baked Chicken Tenders (No Frying, Super Crispy & Juicy)
• Easy Roasted Pumpkin Recipe (Crispy, Healthy & Full of Flavor)
• Cheesy Beef Potato Balls (Crispy Outside, Melty Inside!)

One-pan Baked Butter Chicken

Juicy chicken thighs bake in a creamy tomato-butter sauce with yogurt spices—all in one dish for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

chill time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Dinner

Cuisine: Indian-Inspired

Calories: 670

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

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Chicken

• 2.2 lb 1 kg bone-in chicken thighs, skin removed (about 4 pieces)

Marinade (but no need to marinade!)

• 1/2 cup plain yoghurt 120 g
• 1 tbsp lemon juice 15 ml
• 1 tbsp ginger finely grated (about 10–12 g)
• 2 cloves garlic
• 1/2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp salt

Sauce

• 1 cup tomato passata 240 ml
• 1 cup heavy / thickened cream 240 ml
• 2 tbsp butter 30 g
• 1 1/2 tsp white sugar
• 3/4 tsp salt

Serving (optional)

• 1/2 cup coriander leaves for garnish (optional)
• basmati rice

Equipment

• Mixing bowl
• Measuring cups and spoons
• Microplane or grater (for ginger/garlic)
• Baking dish (9×13-inch or similar)
• Spoon or spatula
• Instant-read thermometer (recommended)

Method

 

1. Pat the chicken thighs dry and trim any excess bits if needed.
2. In a bowl, mix yoghurt, lemon juice, grated ginger, garlic, chilli powder, cumin, turmeric, garam masala, and salt until smooth.
3. Add chicken thighs and coat well on all sides.
4. Cover and set aside while you prepare the baking dish.
5. In a baking dish, combine tomato passata, heavy cream, butter, sugar, and salt. Stir until fully blended.
6. Place coated chicken into the sauce and spoon a little coating over the top.
7. Bake until bubbling and the chicken reaches 165°F (74°C) in the thickest part.
8. Rest 5–10 minutes, garnish with coriander leaves, and serve with basmati rice.

Nutrition

Serving: 4gCalories: 670kcalCarbohydrates: 9gProtein: 46gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 280mgSodium: 820mgPotassium: 565mgFiber: 1gSugar: 5gVitamin A: 28IUVitamin C: 6mgCalcium: 6mgIron: 13mg

Video

Notes

• For best texture, grate the ginger and garlic so the sauce stays smooth.
• If using Greek yogurt, thin with 1–2 tbsp water if needed.
• If the sauce is thinner than you like, simmer it for a few minutes after baking or use slightly less cream next time.
• If you want more browning, broil briefly at the end and watch closely.
• Doneness: use a thermometer and cook chicken to 165°F (74°C).

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