One-Pan Baked Butter Chicken
From Blue Highlands · Public · On Public Sep 2026
Prep 10 min · Cook 45 min · 5 servings · 545 cal / serving
The miraculous, easy way to make butter chicken in the oven! Just put everything in a pan and pop it in the oven. That sauce is to-die for! Just like the real-thing, with a fraction of the effort.This doesn't even need to be marinated because the flesh gets infused with flavour as it bakes. Not spicy at all, so this one for everyone!
Ingredients
- 2½ lb chicken thighs (skin removed)
- Marinade½ cup plain yogurt (full fat)
- 1 tbsp lemon juice
- 1 tbsp ginger (finely grated)
- 2 clove garlic (finely grated or crushed)
- 1 tsp turmeric
- 2 tsp garam masala (Note 2)
- ½ tsp chili powder
- 1 tsp cumin
- ½ tsp salt
- Butter Curry Sauce2 tbsp butter
- 1 cup tomato puree
- ¾ heavy cream
- 1½ tsp sugar
- ¾ tsp salt
- Sides1 cup Basmati rice
- 6 pc naan
Method
Steps show what you need as you go — cook-assist built into the recipe.
- 1
Preheat oven to 400⁰F.
- 2
Coat chicken - Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.
- 3
Optional marinade - overnight. (Note 5)
- 4
Assemble - Mix Sauce ingredients in a 9 x 13" baking dish
- 4a
Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface
- 5
Bake 45 minutes, basting with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red (Note 6 for sauce thickening)
- 6
Serve - Rest for 5 minutes
1 cup Basmati rice6 pc naan - 6a
Then serve over basmati rice, garnished with coriander if desired! Naan for mopping would make everyone extra happy.:)
1 cup Basmati rice6 pc naan
Nutrition
Per serving (from source) · 1 serving
Protein
30 g
Carbs
8 g
Fat
44 g
Sat. fat 17 g · Fiber 1 g · Sugar 5 g · Sodium 721 mg · Cholesterol 213 mg