Ingredients
Chicken
- 1.2 kg / 2.4 lb (6 pieces) bone-in chicken thighs, skin removed
Butter Chicken 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 (pure, not US blend) or cayenne pepper powder
- 1 tsp ground cumin
- 1/2 tsp cooking salt / kosher salt
Butter Chicken Curry Sauce
- 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
Serving
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
- Basmati rice or other plain rice
- Naan bread (easy – no kneading required!)
Instructions
- Preheat oven: Set your oven to 200°C / 400°F (180°C fan-forced) to get it ready for baking the chicken perfectly.
- Coat chicken: In a bowl, mix all the marinade ingredients thoroughly. Add the chicken thighs and toss them well to coat evenly with the marinade. This step ensures the chicken absorbs all the aromatic spices even without marinating overnight.
- Optional marinade: For more intense flavor, you can marinate the chicken overnight in the refrigerator, but this is not necessary for delicious results.
- Assemble dish: In a 23 x 33 cm (9 x 13 inch) baking dish, combine the melted ghee or butter, tomato passata, cream, sugar, and salt to create the luscious curry sauce. Place the marinade-coated chicken pieces in the dish with skin side up. Scrape any remaining marinade from the bowl and dab it onto the chicken surface to maximize flavor.
- Bake: Place the dish in the preheated oven and bake for 45 minutes. At the 30-minute and 40-minute marks, baste the chicken with the sauce to keep the meat moist and infuse it with flavor. You will notice the sauce transform from pink to a rich orangey-red color as it thickens and melds with the chicken juices.
- Serve: Once done, allow the chicken to rest for 5 minutes outside the oven. Serve hot over steamed basmati rice, garnish with fresh coriander leaves if desired, and offer naan on the side for soaking up all the delicious sauce.
Notes
- Use bone-in chicken thighs for juiciness and flavor; skin is removed for a leaner dish.
- Garam masala is a blend of ground spices typical in Indian cuisine; it adds warm, complex flavor.
- Melted ghee or butter enriches the sauce but can be substituted with oil if needed.
- Tomato passata is pureed tomatoes with no seeds or skins, providing a smooth base for the sauce.
- If time allows, marinate the chicken overnight to deepen the flavor, though it’s not required.
- Basting during baking helps keep the chicken moist and promotes a thickened, vibrant sauce.
- This recipe is mild and suitable for all ages, but you can adjust the chili powder for more heat if preferred.
- Resting the chicken after baking helps the juices redistribute, making it tender and juicy.
- Serve with basmati rice and naan bread for a complete Indian meal experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Indian
