Easy Baked Butter Chicken (Printer-Friendly Version)
Tender chicken thighs baked in a rich, spiced tomato and cream sauce for a flavorful main course.
# What You'll Need:
→ Chicken Marinade
01 -
4 boneless skinless chicken thighs (about 1.5 lbs)
02 -
½ cup plain whole milk yogurt
03 -
Juice of ½ lemon
04 -
2 tablespoons ginger garlic paste
05 -
½ teaspoon garam masala
06 -
¼ teaspoon ground turmeric
07 -
½ teaspoon ground cumin
08 -
1 tablespoon Kashmiri chili powder
09 -
1 teaspoon salt
→ Butter Chicken Sauce
10 -
15 ounces tomato sauce
11 -
2 tablespoons ghee, melted
12 -
½ cup heavy cream
13 -
½ teaspoon salt
14 -
½ teaspoon sugar
15 -
¼ teaspoon garam masala
16 -
½ teaspoon Kashmiri chili powder
17 -
½ teaspoon ground coriander
18 -
½ teaspoon ground green cardamom
19 -
Pinch of asafoetida (optional)
20 -
1 teaspoon kasuri methi (dried fenugreek leaves)
21 -
Fresh cilantro, for garnish
# Steps to Follow:
01 -
Set the oven to 425°F to preheat.
02 -
Trim excess fat from chicken thighs and slice three deep slits into each thigh using a chef's knife.
03 -
In a mixing bowl, whisk together whole milk yogurt, lemon juice, ginger garlic paste, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add chicken thighs and toss to coat evenly.
04 -
In a 9x13 inch baking dish, combine tomato sauce, melted ghee, heavy cream, salt, sugar, garam masala, Kashmiri chili powder, ground coriander, ground green cardamom, and asafoetida if using. Stir well.
05 -
Place marinated chicken thighs into the baking dish with the sauce. Spoon any remaining marinade over the chicken.
06 -
Bake in preheated oven for 45 minutes or until the chicken reaches an internal temperature of 165°F. At 30 and 40 minutes, baste the chicken thighs with the sauce. The sauce should thicken and develop a bright red color with separated ghee by the end.
07 -
Crush kasuri methi between hands to release flavor and sprinkle over the dish. Garnish with fresh cilantro before serving.
# Additional Tips:
01 -
To thicken a thin sauce caused by excess chicken fat or moisture, remove the chicken after baking and let it rest while returning the sauce to the oven for 5 additional minutes, monitoring closely.
02 -
Store leftovers up to 5 days in an airtight container in the refrigerator; flavors intensify over time.
03 -
For make-ahead preparation, marinate and assemble the dish overnight in the refrigerator; bake when ready to serve.
04 -
If doubling the quantities, extend bake time by 20–30 minutes, basting every 15 minutes.