Name: One-Pan Oven-Baked Butter Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1.2 kg / 2.4 lb (6 pieces) bone-in chicken thighs, skin removed; 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 (pure, not US blend) or cayenne pepper powder; 1 tsp ground cumin; 1/2 tsp cooking salt / kosher salt; 2 tbsp / 30g melted ghee or butter; 1 cup tomato passata (tomato puree); 3/4 cup heavy / thickened cream (or regular cream, or coconut milk); 1 1/2 tsp white sugar; 3/4 tsp cooking salt / kosher salt; 1/2 cup coriander leaves (cilantro), for garnish (optional); Basmati rice or other plain rice; Naan bread (easy – no kneading required!)

Jump to Recipe· 3.9 from 8 reviews

If you’re craving the rich, comforting flavors of Indian cuisine but want to skip the fuss, this One-Pan Oven-Baked Butter Chicken Recipe is an absolute game-changer. Imagine tender, juicy chicken thighs soaking in a luscious, creamy tomato sauce infused with warming spices, all cooked effortlessly in one dish right in your oven. No marinating required, no endless stirring—just pure, soulful goodness that makes weeknight dinners feel like a special occasion. I’m excited to share this easy, flavorful masterpiece that brings all the classic butter chicken vibes with minimum hands-on time and maximum deliciousness.

Ingredients You’ll Need

A clear glass bowl with several pieces of raw pink chicken thighs sits in the center on a white marbled surface. To the top right, there is a small clear bowl filled with white yogurt. Below that, a whole yellow lemon is placed. Towards the right top corner, three peeled garlic cloves are laid out near a piece of fresh beige ginger root. On the left side, a small white bowl contains a mix of colorful spices, including brown, orange, and red powders. Below the bowl, a small bunch of fresh green cilantro leaves is arranged. The scene is bright and clear, neatly organized for a cooking prep photo. photo taken with an iphone --ar 4:5 --v 7

Every great dish begins with thoughtfully chosen ingredients, and this recipe is no exception. The beauty here is in the simplicity and balance: each component plays a crucial role, building layers of flavor, creamy texture, and vibrant color that make this butter chicken truly sing.

1.2 kg bone-in chicken thighs, skin removed: Perfectly sized pieces lock in juiciness and absorb spices beautifully during baking.
1/2 cup plain full-fat yoghurt: Adds a gentle tang and tenderizes the chicken without needing overnight marination.
1 tbsp lemon juice: Brings brightness and helps balance the richness of the sauce.
1 tbsp finely grated ginger: Provides warmth and a subtle zing that is signature to butter chicken.
2 cloves garlic, crushed or finely grated: A must-have aromatic that layers depth into the marinade.
1 tsp turmeric powder: Adds a golden hue and a mild earthy flavor.
2 tsp garam masala: The heart of the spice blend, delivering complexity and fragrant notes.
1/2 tsp chili powder (pure) or cayenne pepper: Gentle heat to balance the creaminess without overpowering.
1 tsp ground cumin: Earthy undertone that rounds out the spice profile.
1/2 tsp kosher salt: Essential to enhance and marry all the flavors together.
2 tbsp melted ghee or butter: Infuses the sauce with indulgent richness and a nutty aroma.
1 cup tomato passata (puree): Forms the vibrant, tangy base of the curry sauce.
3/4 cup heavy or thickened cream (or coconut milk): Provides that iconic luscious creaminess without being overly heavy.
1 1/2 tsp white sugar: Softens the acidity of the tomatoes and rounds out the sauce’s flavor.
3/4 tsp kosher salt: Seasoning to balance the sauce perfectly.
1/2 cup coriander leaves (cilantro), optional garnish: Fresh herbaceous notes to brighten each serving gorgeously.
Basmati rice: The classic fluffy accompaniment that soaks up every drop of sauce beautifully.
Naan bread: Optional but highly recommended for scooping up that irresistible butter chicken sauce.

How to Make One-Pan Oven-Baked Butter Chicken Recipe

Step 1: Preheat and Prepare Your Oven

First things first, get your oven ready by preheating it to 200°C (or 400°F). If you’re using a fan-forced oven, set it to 180°C. This high heat ensures the chicken cooks evenly and the sauce bubbles into that perfect, rich consistency we love.

Step 2: Marinate the Chicken Quickly

Mix together the yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, chili powder, cumin, and salt in a bowl. Toss the chicken thighs thoroughly in this marinade until each piece is well coated. The magic of this recipe is that you don’t need to marinate overnight—this quick step is enough for the flavors to penetrate while baking.

Step 3: Assemble the Sauce in Your Baking Dish

In a 23 x 33 cm (9 x 13 inches) baking dish, blend the melted ghee or butter with the tomato passata, cream, sugar, and salt. This rich sauce base will envelop the chicken in creaminess and spice. Place the marinated chicken thighs skin side up into the dish, and be sure to scrape any leftover marinade into the sauce so no flavor is lost.

Step 4: Bake and Baste for Deep Flavor

Pop the dish into your preheated oven and bake for 45 minutes. At the 30th and 40th minute, baste the chicken generously with the sauce from the pan. This keeps the chicken moist and helps develop a gorgeous orangey-red color as the sauce thickens and caramelizes slightly on top.

Step 5: Rest and Get Ready to Serve

Once out of the oven, allow the butter chicken to rest for about 5 minutes. This little pause helps settle the juices, making every bite tender and juicy with sauce that’s thickened to perfection.

How to Serve One-Pan Oven-Baked Butter Chicken Recipe

A white bowl filled with a base layer of fluffy white rice, topped with several pieces of chicken covered in thick, orange-brown creamy sauce with a few bright green cilantro leaves scattered on top. A piece of folded naan bread is placed upright on the right side of the bowl, resting against the chicken and rice. A silver spoon is partially inside the bowl on the right side, touching the sauce. The bowl rests on a dark grey cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh coriander leaves sprinkled on top add a burst of herbal brightness that beautifully contrasts the rich sauce. Don’t skip this simple step—it elevates the dish from great to restaurant-level gorgeous.

Side Dishes

Butter chicken pairs wonderfully with fluffy basmati rice, which soaks up every mouthful of that velvety sauce. Naan bread is your secret weapon too—tear off pieces to scoop up the chicken and sauce for a hands-on, utterly satisfying meal.

Creative Ways to Present

For a stunning presentation, serve the chicken on a bed of saffron rice garnished with toasted nuts like almonds or cashews. A dollop of Greek yogurt or raita on the side also adds a cooling contrast to the warm spices. And if you want to impress guests, a sprinkle of pomegranate seeds gives a juicy pop of color and texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover butter chicken in an airtight container in the refrigerator. It will keep well for up to 3 days and develop even deeper flavors overnight.

Freezing

This dish freezes beautifully! Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for the best texture and flavor retention.

Reheating

Reheat gently on the stovetop over low heat or cover and microwave in intervals, stirring in between to ensure the sauce warms evenly without curdling. Adding a splash of cream or milk can help restore that silky texture.

FAQs

Do I need to marinate the chicken overnight?

Not at all! The One-Pan Oven-Baked Butter Chicken Recipe is designed to work its magic even with a quick marinade before baking, saving you time without sacrificing flavor.

Can I use boneless chicken instead?

Yes, boneless thighs or breasts can be used, but bone-in chicken thighs retain more moisture and flavor during the baking process, making the dish more tender and juicy.

Is this dish spicy?

This recipe is mild enough for everyone to enjoy but still packed with warming spices. You can adjust the chili powder or cayenne to add a bit more heat if you prefer.

Can I substitute coconut milk for cream?

Absolutely! Coconut milk makes the sauce dairy-free and adds a subtle sweetness that complements the spices in this One-Pan Oven-Baked Butter Chicken Recipe.

What if I don’t have tomato passata?

You can use canned tomato puree or blend canned tomatoes until smooth as a replacement. Adjust seasoning to taste as the acidity might vary slightly.

Final Thoughts

This One-Pan Oven-Baked Butter Chicken Recipe is pure magic for anyone who loves bold, comforting flavors but hates spending hours in the kitchen. The ease of tossing everything into one dish and letting the oven do the work is such a relief on busy days, while the results are so deeply satisfying. I hope you find yourself making this recipe over and over, sharing it with friends, and loving every mouthwatering bite as much as I do!