One-Pan Baked Butter Chicken

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!

One-pan Baked Butter Chicken

• 1.2kg / 2.4lb (6 pieces) bone-in chicken thighs, skin removed*

MARINADE (but no need to marinade!):

• 1/2 cup plain yoghurt, full fat
• 1 tbsp lemon juice
• 1 tbsp ginger, finely grated
• 2 cloves garlic, finely grated or crushed
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp chilli powder or cayenne pepper powder (adj to taste)
• 1 tsp ground cumin
• 1/2 tsp cooking / kosher salt

SAUCE:

• 2 tbsp/ 30g melted ghee or butter
• 1 cup tomato passata (US: tomato puree)
• 1 cup heavy / thickened cream (or regular cream)
• 1 1/2 tsp white sugar
• 3/4 tsp cooking / kosher salt

Serving: 1/2 cup coriander leaves, for garnish (optional), basmati rice

1. Mix marinade, coat chicken. Can marinade overnight but not essential! Flavour infusion happens during baking time.

2. Mix sauce in 23 x 33 cm / 9 x 13” pan. Place chicken in, scrape out and slather with all remaining marinade. Bake 45 min at 200C/400F (180C fan), basting at the 30 min and 40 min mark. Chicken should be golden, sauce darker in colour. If a bit thin, remove chicken and put back in oven (will thicken in 5 min).

3. Rest 5 min then serve over basmati rice!

* Drumsticks can be used, direct sub. See website recipe for boneless thighs & breast directions.