Description
This One-Pan Baked Butter Chicken is a rich and creamy Indian-inspired dish featuring marinated chicken thighs cooked in a luscious tomato and cream sauce, all baked together in a single skillet for an easy, flavorful meal perfect for weeknights or entertaining.
Ingredients
Scale
Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs, cut into large chunks
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 ½ teaspoons salt
Sauce and Cooking
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric, chili powder, and salt. Add the chicken pieces and toss well to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor.
- Preheat the Oven: Set your oven to 400°F (205°C) to prepare for baking the dish later.
- Cook Onions: In a large oven-safe skillet or baking dish, melt 2 tablespoons of butter over medium heat on the stovetop. Add the thinly sliced onions and cook for 5 to 7 minutes until they soften and become translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger and cook for about 1 minute until fragrant to build depth of flavor.
- Simmer the Sauce: Pour in the tomato sauce and bring it to a gentle simmer. Then stir in the heavy cream and the remaining 2 tablespoons of butter until the sauce is smooth and creamy.
- Combine Chicken and Sauce: Nestle the marinated chicken pieces into the sauce evenly within the skillet, ensuring they’re partly submerged.
- Bake the Dish: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken is fully cooked through and tender.
- Serve: Remove from oven and serve hot, ideally paired with steamed rice or warm naan bread for a complete meal.
Notes
- Chicken thighs remain juicy and flavorful, but you can substitute chicken breasts if preferred.
- For a lighter alternative, replace heavy cream with coconut milk or half-and-half.
- Adjust the spice level by increasing or decreasing the chili powder according to your taste.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Inspired
