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One-Pan Baked Butter Chicken

One-Pan Baked Butter Chicken

Name: One-Pan Baked Butter Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 5
Cuisine: Indian
Ingredients: 1.2 kg (2⅜ lb) bone-in chicken thighs, 6 pieces, skin removed; ½ cup plain yogurt, full fat; 1 tbsp lemon juice; 1 tbsp ginger, finely grated; 2 cloves garlic, finely grated or crushed; 1 tsp turmeric powder; 2 tsp garam masala; ½ tsp chilli powder, pure, not US blend; or cayenne pepper powder; 1 tsp ground cumin; ½ tsp cooking salt or kosher salt; 2 tbsp (30 g) ghee or butter, melted; 1 cup tomato passata, tomato puree in the US; ¾ cup heavy cream, thickened cream; regular cream or coconut milk may also be used; 1½ tsp white sugar; ¾ tsp cooking salt or kosher salt; ½ cup coriander leaves, cilantro; for garnish, optional; basmati rice, or other plain rice; naan

Baked chicken thighs in a creamy orange-red butter chicken sauce, topped with coriander. — Golden chicken thighs baked in a spiced tomato and cream sauce.

Chicken thighs bake in a creamy, spiced tomato sauce in one dish. Serve over basmati rice with coriander and naan.

By Cookin' KitchenOctober 13, 2026Updated October 19, 2026

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Total: 1 hour
Servings: 5 servings

Prep: 10 minutes
Cook: 45 minutes
Rest: 5 minutes
Total: 1 hour
Servings: 5

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Recipe

One-Pan Baked Butter Chicken

Chicken thighs bake in a creamy, spiced tomato sauce in one dish. Serve over basmati rice with coriander and naan.

Cookin' · https://cookin.club/recipes/one-pan-baked-butter-chicken

Prep: 10 minutes
Cook: 45 minutes
Rest: 5 minutes
Total: 1 hour
Servings: 5

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Ingredients

5 servings

For 5 servings

Chicken and marinade

1.2 kg (2⅜ lb) bone-in chicken thighs, 6 pieces, skin removed
½ cup plain yogurt, full fat
1 tbsp lemon juice
1 tbsp ginger, finely grated
2 cloves garlic, finely grated or crushed
1 tsp turmeric powder
2 tsp garam masala
½ tsp chilli powder, pure, not US blend; or cayenne pepper powder
1 tsp ground cumin
½ tsp cooking salt or kosher salt

Butter chicken sauce

30 g (2 tbsp) ghee or butter, melted
1 cup tomato passata, tomato puree in the US
¾ cup heavy cream, thickened cream; regular cream or coconut milk may also be used
1½ tsp white sugar
¾ tsp cooking salt or kosher salt

To serve

½ cup coriander leaves, cilantro; for garnish, optional
basmati rice, or other plain rice
naan

Equipment

Oven
Bowl
23 x 33cm / 9 x 13-inch baking dish

Instructions

Step 1: Preheat the oven to 200°C / 400°F (180°C fan-forced).
Step 2: Mix the marinade ingredients in a bowl. Add the chicken and toss to coat.
Step 3: If you like, marinate the chicken overnight.
Step 4: Mix the sauce ingredients in a 23 x 33cm / 9 x 13-inch baking dish. Place the chicken in the dish, smooth side up. Scrape the remaining marinade from the bowl and dab it onto the chicken.
Step 5: Bake for 45 minutes, basting with sauce at the 30-minute and 40-minute marks. The sauce will change from pink to orangey-red.
Tip: If the sauce is too thin after baking, remove the chicken and return the sauce to the oven until it thickens, keeping an eye on it.
Step 6: Rest the chicken for 5 minutes. Serve over basmati rice, with coriander if desired. Serve naan alongside for scooping up the sauce.

Notes

Marinating overnight is optional; the chicken can go straight into the oven. For make-ahead cooking, assemble the dish in a ceramic or glass baking dish, refrigerate overnight and bake the next day.

Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. If the sauce is thinner than you want, take out the chicken and return the sauce to the oven until it thickens, keeping an eye on it.

Nutrition per serving

Calories: 545 kcal
Fat: 44 g
Saturated fat: 17 g
Carbohydrates: 8 g
Sugar: 5 g
Fiber: 1 g
Protein: 30 g
Sodium: 721 mg
Cholesterol: 213 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Indian cuisine

Dinners
Chicken
chicken
curry
oven-baked
quick and easy
turmeric

About this recipe

Chicken thighs bake in a creamy tomato sauce seasoned with yogurt, ginger, garlic and Indian spices. Mix the marinade, add the chicken to the sauce and let the oven do the work.

Chicken, yogurt, lemon, ginger, garlic, spices and coriander arranged as recipe ingredients. — Ingredients for the chicken marinade.

Serve the chicken and plenty of sauce over basmati rice. Add coriander if you like, with naan for scooping up the sauce.

Butter chicken served over rice with naan and sauce. — A serving of butter chicken with rice and naan.

One-Pan Baked Butter Chicken