Easy Baked Butter Chicken

This Easy Baked Butter Chicken brings all the rich and comforting flavors of classic butter chicken in a handsoff onepan oven recipe. It cuts down on stovetop time and keeps things simple without sacrificing the depth and warmth of Indian spices. Perfect for busy weeknights or anytime you crave that buttery tomato goodness.

I first tried this during a hectic weeknight and was amazed at how it came together so quickly. Now it's a go to when I want comforting Indian food without the fuss.

Ingredients

• Chicken thighs with skin removed: These stay juicy and tender, perfect for baking
• Plain whole milk yogurt: Adds tanginess and helps tenderize the meat for a soft texture
• Lemon juice: Brightens up the marinade and balances spices
• Ginger garlic paste: Provides that essential aromatic base typical of Indian cooking
• Garam masala: A warming, fragrant blend that defines butter chicken
• Turmeric: Adds subtle earthiness and a lovely golden color
• Ground cumin: Deepens the spice profile with a hint of smokiness
• Kashmiri chili powder: Gives a mild heat and beautiful red color without overpowering
• Salt: Essential for seasoning
• Tomato sauce: Forms a tangy, rich base for the sauce
• Ghee: Clarified butter adds richness and authentic Indian flavor
• Heavy cream: Creates a silky smooth sauce to balance spices
• Sugar: Slightly rounds out acidity from the tomato sauce
• Ground coriander: Adds a citrusy undertone
• Ground green cardamom: Brings warmth and complexity to the sauce
• Asafoetida optional: Adds an onion garlic flavor lift for deeper complexity
• Kasuri methi dried fenugreek leaves: Sprinkled at the end for a fragrant finishing touch
• Fresh cilantro garnish: Offers a fresh herbal note

Instructions

Preheat the oven:

Set your oven to 425 degrees Fahrenheit to get it ready for baking the chicken in the sauce, which helps the meat cook thoroughly but keeps it juicy.

Prepare the chicken:

Trim any fat from the chicken thighs. Use a sharp knife to make three deep slits into each thigh. These cuts allow the marinade and sauce to penetrate deeply, enhancing flavor throughout the meat.

Make the marinade and marinate the chicken:

In a large mixing bowl combine the yogurt, lemon juice, ginger garlic paste, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Stir well to combine into a smooth marinade. Add the chicken thighs and toss thoroughly to coat all surfaces evenly. This marinating step is crucial for tenderizing and flavoring the chicken.

Prepare the butter chicken sauce in the baking dish:

In a 9 by 13 inch baking dish mix together the tomato sauce, melted ghee, heavy cream, salt, sugar, garam masala, Kashmiri chili powder, coriander, cardamom, and optional asafoetida until smooth. This builds the rich and aromatic sauce base your chicken will cook in.

Assemble the dish:

Nestle the marinated chicken thighs into the sauce in the baking dish. Make sure to scoop all the remaining marinade from the bowl over the chicken so none of that flavor is wasted.

Bake and baste the chicken:

Place the baking dish in the oven and cook for 45 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. At 30 minutes and 40 minutes, carefully baste the chicken with the sauce to keep it moist and build layers of flavor. By the end the sauce should thicken, brighten in color, and the ghee will separate slightly at the top.

Finish with kasuri methi and garnish:

Take the kasuri methi in your hands, crush it gently to release its aroma and sprinkle over the top of the baked chicken dish. Garnish with fresh cilantro for a pop of color and freshness.

Serve:

Serve warm with fragrant rice or garlic naan for a complete meal.

My favorite part is the kasuri methi. It adds a uniquely earthy and slightly bitter note that you don't get from other spices. Family dinners with this dish always remind me of cozy evenings sharing stories and laughter around the table.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to five days. The flavors deepen beautifully over time so the next day tastes even better. To reheat, warm gently on the stove or in the microwave until hot throughout.

Ingredient Substitutions

Chicken breasts can be used but they will be less juicy and may dry out more easily. Greek yogurt instead of whole milk yogurt will work but may produce a thicker marinade. Heavy cream can be replaced with coconut cream for a dairy free version; the flavor will be slightly different but still rich. Ghee can be swapped for unsalted butter if needed.

Serving Suggestions

This dish pairs perfectly with fluffy basmati rice or warm garlic naan bread for dipping up the sauce. A side of roasted vegetables or a light cucumber salad adds some refreshing crunch and balances the richness.

This Easy Baked Butter Chicken is a simple weeknight solution that keeps all the classic flavors. Serve it hot with rice or naan for best results.

Common Questions About Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal for tender, juicy results and to absorb the marinade well.

→ Can I use fresh spices instead of ground ones?

Ground spices provide even flavor distribution, but fresh whole spices can be toasted and ground if preferred for enhanced aroma.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) and the sauce will thicken and brighten in color.

→ What can I serve alongside this dish?

It pairs beautifully with basmati rice, garlic naan, or steamed vegetables to balance the rich sauce.

→ Is it possible to make this ahead of time?

Yes, marinate the chicken overnight and bake it fresh the next day to enhance flavors and save prep time.