One-Pan Baked Butter Chicken Recipe

If you’re craving a meal that’s rich, comforting, and requires minimal cleanup, then you’re going to fall head over heels for this One-Pan Baked Butter Chicken Recipe. I absolutely love how this dish brings all the classic flavors of butter chicken together effortlessly in one baking dish, meaning you get deeply infused spices, tender chicken, and a luscious sauce without juggling multiple pots and pans. Trust me, once you try this, it’ll become a staple in your rotation!

this …

Ingredients You’ll Need

The magic of this One-Pan Baked Butter Chicken Recipe really lies in the quality and balance of its ingredients. Each one plays a role—from the creamy yoghurt that tenderizes the chicken, to the fragrant garam masala that gives the curry its warm depth. When shopping, try to grab fresh spices and full-fat yoghurt for the best results.

• Chicken thighs: I recommend bone-in, skin removed to keep the chicken juicy but the sauce light.
• Plain yoghurt: Full-fat works best for tenderness and creaminess in the marinade.
• Lemon juice: Adds a subtle brightness that balances the richness.
• Fresh ginger and garlic: Grated finely for that perfect aromatic punch.
• Turmeric powder: Gives the dish its beautiful golden hue and a mild earthiness.
• Garam masala: This Indian spice blend is a game changer—find a good quality jar at your grocery.
• Chilli powder or cayenne pepper: Use pure chilli powder for authentic heat and flavor.
• Ground cumin: Adds a subtle smokiness.
• Salt: Use kosher or cooking salt for even seasoning.
• Ghee or butter: Ghee brings a nutty richness, but butter works great too.
• Tomato passata (puree): This smooth, pure tomato sauce is the secret to that luscious curry base.
• Heavy cream or coconut milk: For that signature creamy finish—heavy cream is my favorite.
• White sugar: Just a touch to balance acidity and round out flavors.
• Coriander leaves (cilantro): Optional but I love how fresh herbs brighten the dish.
• Basmati rice or naan: Perfect for soaking up all that buttery sauce.

Variations

I’ve played around with this One-Pan Baked Butter Chicken Recipe quite a bit, and honestly, it’s super flexible. Feel free to tweak the spice levels or swap ingredients based on your preferences or dietary needs—you’ll be amazed at how it still shines.

• Lighter version: Use coconut milk instead of heavy cream for a dairy-free twist that’s just as creamy and delicious—I’ve tried this for friends with lactose intolerance and it’s always a hit.
• Spicy upgrade: Add extra cayenne or throw in some sliced green chilies if you want that fiery kick; my husband loves it this way.
• Protein swap: Drumsticks or boneless thighs work well—just adjust cooking time. I once had to use boneless thighs last minute and started the sauce separately—it turned out great!
• Vegetarian option: Try cubed paneer or firm tofu baked in the sauce instead of chicken for a satisfying meal.

How to Make One-Pan Baked Butter Chicken Recipe

Step 1: Prepare the Oven and Marinate the Chicken

Start by preheating your oven to 200°C (400°F), or 180°C if using a fan-forced setting. While the oven warms up, mix all the marinade ingredients in a bowl—this includes the yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, chili powder, cumin, and salt. I find that whisking everything together first helps to distribute the spices evenly. Then toss your skinless bone-in chicken thighs in the marinade, making sure each piece is well coated. You can bake them right away, but if you have the time, marinating overnight really amps up the flavor.

Step 2: Assemble the Sauce and Chicken in the Pan

Grab a baking dish about 23 x 33 cm (9 x 13 inches) to fit all your chicken comfortably. Combine melted ghee or butter, tomato passata, cream, sugar, and salt to form your curry sauce. Pour the sauce into the dish, then nestle the marinated chicken pieces inside, skin-side up. Don’t forget to scrape any leftover marinade from the bowl and dab it onto the chicken—the extra coating keeps the flavors vibrant during baking.

Step 3: Bake and Baste for a Perfect Finish

Pop the dish in the oven and bake for 45 minutes. Around the 30 and 40-minute marks, use a spoon to baste the chicken with the sauce in the pan. This helps keep the chicken moist and encourages that beautifully thickened, orangey-red sauce we all crave. If the sauce doesn’t thicken quite as much as you want, I’ve learned the trick to simply remove the chicken and return the sauce to the oven for a few extra minutes—it thickens up really nicely that way.

Step 4: Rest and Serve

Once out of the oven, let the chicken rest for about 5 minutes. This step lets the juices redistribute, so you get juicy bites every time. Serve the chicken and sauce over warm basmati rice and sprinkle chopped fresh coriander (cilantro) on top for a fresh note. And seriously, naan bread on the side is like the ultimate comfort bonus—perfect for mopping up every last drop of that rich sauce.

How to Serve One-Pan Baked Butter Chicken Recipe

Garnishes

I usually garnish with a generous handful of freshly chopped coriander (cilantro) because it adds such a lovely bright contrast to the creamy sauce. If I’m feeling fancy, a few thinly sliced green chilies go on top for a pop of heat. A squeeze of lemon juice just before serving also wakes up the flavors beautifully!

Side Dishes

Basmati rice is my go-to side; its fluffy, fragrant grains soak up all that buttery sauce perfectly. Naan bread is a must-have too—especially if you want to impress guests or enjoy extra sauce mopping. I’ve also served this alongside a simple cucumber and tomato salad for a refreshing balance.

Creative Ways to Present

For holidays or dinner parties, I like to serve this butter chicken in individual small cast iron skillets or decorative ramekins right from the oven—it stays warm, and everyone feels like they’re getting something special. Adding a sprinkle of toasted almonds or a drizzle of extra cream on top adds a bit of visual wow and texture. Plus, a side of fancy pickled onions can really elevate the presentation.

Make Ahead and Storage

Storing Leftovers

Leftover butter chicken keeps beautifully in an airtight container in the fridge for 3 to 4 days. When I reheat it, I like to add a splash of water or cream and warm it gently on the stove or microwave to keep the sauce silky and the chicken tender.

Freezing

I’ve frozen this One-Pan Baked Butter Chicken Recipe a bunch of times with great success. Just cool it completely, then portion into freezer-safe containers. It keeps nicely for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the leftovers in a saucepan over low heat, stirring occasionally and adding a splash of water or cream to loosen the sauce if needed. This approach keeps the chicken juicy and prevents the sauce from drying out. Microwave reheating works too, just cover and stir halfway through for even heat.

FAQs

Final Thoughts

This One-Pan Baked Butter Chicken Recipe has genuinely changed my weeknight dinners—it’s reliable, delicious, and kind to the cleanup afterward, which for me means all kinds of happiness. It’s like having restaurant-quality butter chicken with a fraction of the fuss, and I know you’re going to appreciate that too. If you give it a try, please let me know how it goes! I can’t wait to hear all about your buttery, spiced, tender chicken success stories.

Print