One-Pan Baked Butter Chicken

Name: One-Pan Baked Butter Chicken
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1.2 kg Chicken Thigh, bone-in, skin removed; 1/2 cups Plain Yogurt, full fat; 1 tbsp Lemon Juice; 1 tbsp Ginger, finely grated; 2 cloves of Garlic, finely grated or crushed; 1 tsp Turmeric Powder; 2 tsp Garam Masala; 1/2 tsp Chilli Powder, or cayenne pepper powder, adjust to taste; 1 tsp Ground Cumin; 1/2 tsp Salt, cooking / kosher; 2 tbsp Ghee, melted or butter; 1 cups Tomato Passata, US: tomato puree; 1 cups Heavy Cream, thickened cream or regular cream; 1 1/2 tsp White Sugar; 3/4 tsp Salt, cooking / kosher; 1/2 cups Coriander Leaves, for garnish, optional; Some Basmati Rice

Tender chicken thighs are coated in a spiced yoghurt marinade, then baked in a rich tomato-cream sauce until deeply flavorful and lightly caramelized. This easy one-pan version gives you the warmth and depth of classic butter chicken with minimal hands-on work. Serve it over fluffy basmati rice and finish with coriander if you like.

Tender chicken thighs are coated in a spiced yoghurt marinade, then baked in a rich tomato-cream sauce until deeply flavorful and ... Show more

By RecipeTin Eats · Original recipe

Health Grade

B- · Healthy

Time

1 hr

Price

0,77 €

Calories

664 kcal

meal prep

one pot

gluten free

high protein

Method

Make the marinade

In a large bowl, combine the plain yoghurt, lemon juice, ginger, garlic, turmeric powder, garam masala, chilli powder, ground cumin, and salt. Stir well until you have a smooth, thick marinade with the spices evenly mixed through. Add the chicken thighs and turn them well so every piece is thoroughly coated, getting marinade into all the curves and around the bone.

Let it marinate

Leave the chicken to marinate for at least 15 minutes at room temperature while you prepare the pan and heat the oven, or refrigerate it for a few hours if you want deeper flavor. If refrigerating, take it out while the oven preheats so it is not fridge-cold when it goes in.

Heat the oven

Set the oven to 400� F (200� C), or 180� C fan if using a fan oven. Place a 23 x 33 cm / 9 x 13 in baking dish on the counter so it is ready for the sauce.

Mix the sauce

In the baking dish, stir together the ghee, tomato passata, heavy cream, white sugar, and a small extra pinch of salt until evenly combined. Spread the sauce into an even layer across the base of the dish so the chicken will sit snugly in it rather than pile up in one spot.

Arrange the chicken

Nestle the marinated chicken into the sauce in a single layer, spacing the pieces so the hot air can move around them. Scrape every bit of marinade from the bowl over the top of the chicken and into the pan—this adds flavor and helps create the signature butter chicken sauce as it bakes.

Bake and baste

Bake for 45 minutes, basting the chicken with the sauce after 30 minutes and again after 10 minutes more. Spoon the sauce over each piece rather than pouring from the edge of the dish, so the tops stay moist and gradually deepen in color. The chicken is ready when it is cooked through, the sauce is bubbling, and the surface has darkened slightly and thickened.

Cook the rice

While the chicken bakes, cook the basmati rice according to its package directions until tender and fluffy. Once cooked, let it sit covered briefly, then fluff it with a fork so the grains stay separate and ready to soak up the sauce.

Rest and serve

Let the baked butter chicken rest for 5 minutes so the sauce settles slightly. Spoon the rice into bowls or onto plates, top with the chicken and plenty of sauce, and finish with coriander leaves if using. Serve hot.