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Fork holding a tender bite of butter chicken with creamy orange sauce, with the plate blurred in the background

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.
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Prep Time 15 minutes
Cook Time 40 minutes
chill time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: Indian-Inspired
Calories: 670
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

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 (9x13-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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