If you enjoy creamy, spiced Indian curries but dislike the mess and preparation, this One-Pan Baked Butter Chicken recipe is a dream come true. With only one baking dish, you can serve authentic, luscious butter chicken to your guests without standing over the stove or dirtying a sink full of pans. This dish mixes juicy marinated chicken with a fragrant tomato and cream sauce, which is baked together for convenience and depth of flavor.
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Why does this recipe work?
Butter chicken, also known as Murgh Makhani, is a North Indian dish with a creamy, spicy, and somewhat acidic tomato sauce. Traditionally, it is prepared by marinating chicken in yogurt and spices, grilling or pan-frying it, and then boiling it in a sauce of tomatoes, cream, and butter.
This one-pan variation streamlines the procedure by:
Marinate the chicken straight in the baking dish.
Baking the chicken and sauce together.
avoiding stovetop cooking totally.
Using pantry-friendly ingredients and keeping the flavor authentic
Let’s go over all you need to know to perfect this meal.
Ingredients:
For the marinade:
Cut 1 ½ pounds (700g) of boneless, skinless chicken thighs or breasts into chunks.
1/2 cup plain yogurt.
1 tablespoon of lemon juice.
1 tablespoon of ginger paste (or freshly grated).
One tablespoon garlic paste (or chopped garlic)
1 teaspoon ground cumin.
1 teaspoon of ground coriander.
1 teaspoon of garam masala.
1 teaspoon chili powder (adjust for taste)
1 teaspoon of paprika.
1 teaspoon salt.
For the sauce:
2 tablespoons butter
1 tablespoon of vegetable oil (optional for richness).
1 small, finely chopped onion
1 teaspoon ground turmeric.
1 teaspoon cumin.
1 teaspoon of garam masala.
1 teaspoon of chili powder (or Kashmiri red chili powder for color).
1 tablespoon of tomato paste.
1 ½ cups canned crushed tomatoes (or tomato puree).
¾ cup heavy cream (or coconut cream for a dairy-free option)
1 tablespoon sugar (to offset the acidity of the tomatoes)
Salt, to taste.
Fresh cilantro for garnish.
Equipment Required
Large oven-safe baking or casserole dish (9×13 inches or equivalent)
Mixing Bowls
Aluminum foil
Oven preheated at 400°F (200°C).
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Instructions:
Step One: Marinate the Chicken.
In your baking dish, combine the yogurt, lemon juice, garlic, ginger, and marinade spices.
Add the chicken pieces and toss to coat thoroughly.
Cover with foil or plastic wrap and chill for at least 30 minutes (up to overnight for the finest flavor). If you are short on time, even 15 minutes will assist.
Pro tip: If you have time, score the chicken pieces slightly to allow the marinade to sink in more deeply.
Step 2: Prepare the sauce base.
While the chicken marinates, combine the sauce ingredients.
In a bowl, combine the tomato paste, crushed tomatoes, sugar, and cream. Combine the turmeric, cumin, garam masala, chili powder, and a touch of salt. Stir until smooth.
After the chicken has marinated, remove it from the refrigerator. Pour the sauce mixture directly on the chicken in the same pan.
Top with butter bits and drizzle with oil (optional for a deeper flavor).
Step 3: Bake the chicken.
Preheat the oven to 400 °F (200 °C).
Cover the baking dish with foil and bake for 25 minutes.
After 25 minutes, remove the foil. Stir gently to evenly coat the chicken in sauce.
Bake uncovered for another 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
Optional: For more char or caramelization, grill the dish for 2-3 minutes at the end.
Step 4: Garnish and serve.
Once baked, take the dish out of the oven. The sauce should be creamy and slightly thickened, with the chicken cooked thoroughly and tender.
For added flavor and color, sprinkle freshly chopped cilantro on top.
Serve hot with warm naan, basmati rice, or cumin rice.
Serving Suggestions:
Butter chicken pairs best with:
Naan or garlic naan is ideal for scooping up the sauce.
Basmati rice is long-grained, fluffy, and flavorful.
Raita or yogurt salad cools the palette.
Pickled onions or mango chutney: For extra zest and sweetness.
Tips for Success:
Use chicken thighs to increase the juiciness. Breasts also work, but they may dry out slightly if overcooked.
Do not skip the marinade; it adds depth of flavor and softness.
Adjust the spiciness level by reducing or increasing the chili powder.
Make it dairy-free by replacing heavy cream with coconut milk or cream, and substituting plant-based yogurt and butter.
For maximum freshness, use pre-made garam masala or create your own blend.
Make Ahead & Storage:
Make Ahead: You can marinate the chicken for up to 24 hours and even prepare the sauce ahead of time.
Storage:
Refrigerate leftovers in an airtight jar for up to three days.
Reheat gently in an oven or microwave. If the sauce is too thick, add a drop of water or cream.
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Freezing:
The cooked butter chicken can be frozen in an airtight container for up to two months. Thaw in the fridge overnight before reheating.
Nutritional information (approximate per serving)
Calories: 450–500
Protein: 30 grams.
Fat: 28g
Carbs: 10 grams
Fiber: 2 grams.
Sugars: 5 grams
These numbers can change depending on the ingredients utilized.
Final Thoughts:
This One-Pan Baked Butter Chicken brings the richness and intricacy of Indian restaurant curries into your house with minimal fuss. Whether you’re cooking for family, impressing guests, or prepping meals for the week, this dish provides maximum taste with minimal work.
Baking not only makes cleanup easier, but it also allows the flavors to develop nicely, resulting in rich sauce and perfectly tender chicken every time. After trying this simple recipe, you may never go back to stovetop butter chicken again!
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