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

One-pan Baked Butter Chicken is an easy recipe where yogurt-marinated chicken thighs are cooked in a creamy tomato sauce until juicy and tender. Pair it with basmati rice and some fresh cilantro for an easy breezy restaurant-style dinner at home.

If you adore the buttery, creamy texture of a tomato sauce but seek an easier way to achieve it, this oven method is just for you. It all bakes in one dish, so you’re not multitasking on the stovetop or juggling multiple pans.

The chicken stays juicy, the sauce becomes rich and glossy, and cleanup is a breeze. It’s the sort of dinner that feels special but is just right for a busy weeknight.

Why You’ll Love This Recipe

• One baking dish, easy cleanup
• Intensely butter-chicken-y, made from everyday ingredients
• Tender chicken was key to this recipe that didn’t turn out dry.
• FLAVORFUL Creamy tomato sauce which is great over rice
• And a great make ahead meal option for food prep!

Ingredients

Candy base

Chicken + “Quick Marinade” Coating

• 2.2 lb (1 kg) bone-in skinless chicken thighs (approximately 4 pieces)
• 1/2 cup plain yogurt (120 g)
• 1 tbsp lemon juice (15 ml)
• 1 tbsp ginger, peeled and finely grated (about 10–12 g)
• 2 garlic cloves, grated or minced
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp salt

Finish

Baked Pan Creamy Red Tomato Sauce

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

For Serving (optional)

• 1/2 cup coriander (cilantro) leaves, chopped
• Basmati rice

Ingredient Notes & Substitutions

• Plain yogurt: Greek is good if that’s what you’ve got; stir in 1–2 tbsp water to thin out if thick.
• Heavy cream: To lighten the sauce, use half-and-half (it will be thinner).
• Passata: Substitute smooth tomato puree. If you are using canned crushed tomatoes, puree for a smoother sauce.
• Garam masala: If you don’t have, try a mild curry powder (flavor is different but still good).
• Chicken thighs: Thighs with bones are more succulent, but boneless thighs could at a push — start testing them sooner to check for doneness.
• Chili powder: Choose mild chili powder for soft heat or cayenne for punchy (less of it).

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.

Expert Tips

• Blot-dry the chicken to help the coating adhere.
• Grating the garlic and ginger gives the smoothest texture for your sauce.
• In the serving dish, mix the sauce really well so that the cream and pasatta marry properly before baking.
• Check by using a instant-read thermometer; pull chicken at 165°F (74°C).
• If topping should be darker, broil briefly at the end (keep an eye on it).
• Let sit 5–10 minutes before serving; the sauce will thicken a bit.
• Prefer a thicker sauce? Use a little less cream, or simmer your sauce on the stove for a few minutes after baking.
• Taste the sauce before serving and add a sprinkle more salt if necessary.

Storage & Freezing

• Fridge: Place chicken and sauce in an airtight container in the fridge for 3–4 days.
• Freezer: Store in a freezer safe container for up to 2 months (sauce on is best, to prevent drying).
• Thawing: Defrost in the refrigerator overnight.
• Reheat: Reheat gently on the stovetop or in the microwave until hot throughout (you might need to add a splash of water/cream if the sauce thickens too much).

Variations

• Throw in a teaspoon of smoked paprika for an earthier roast.
• Add a handful of baby spinach at the end and stir until it wilts.
• For extra sweetness, incorporate sautéed onions into the sauce.
• Add more chili powder or a pinch of cayenne for hotter soup.
• Use parsley instead of cilantro if you don’t like cilantro.

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!)

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