Easy Baked Butter Chicken

This Easy Baked Butter Chicken brings the authentic richness of classic butter chicken to your table with a simple onepan oven method. It is designed to deliver bold flavors without the fuss of stovetop simmering, making it perfect for weeknights when you want a satisfying Indian-inspired dish without spending too much time cooking. The creamy tomato sauce bakes alongside tender marinated chicken thighs, creating a luxurious dish that pairs beautifully with rice or naan.

I first made this recipe when I wanted all the comfort of butter chicken but didn’t have time for my usual stovetop recipe. My whole family loved how tender the chicken was and how the sauce was perfectly creamy and rich with so little effort.

Ingredients

• Chicken thighs: Four boneless skinless chicken thighs about one and a half pounds because they stay juicy and cook evenly in the oven
• Plain whole milk yogurt: Half a cup to tenderize the chicken and add subtle tang
• Lemon juice: Juice of half a lemon to brighten the marinade and balance the richness
• Ginger garlic paste: For a fragrant foundation and authentic Indian flavor
• Garam masala: Blending warm spices like cinnamon and cardamom adds complexity
• Ground turmeric: For layered earthiness and a lovely golden color
• Ground cumin: Provides a nutty warmth
• Kashmiri chili powder: Brings vibrant color and gentle heat without overwhelming spice
• Salt: To enhance all the flavors
• Tomato sauce: Is the base of the creamy sauce, choose a good quality brand for natural sweetness
• Ghee: Melted to deepen the sauce with rich buttery notes
• Heavy cream: Provides the luscious creamy texture and mellows the spices
• Sugar: To balance the acidity of the tomato sauce
• Ground coriander: Adds a fresh lemony note
• Ground green cardamom: For subtle floral sweetness
• Asafoetida: A pinch optional but highly recommended for a slight onion garlic aroma, use sparingly
• Kasuri methi or dried fenugreek leaves: Crushed for an unmistakable earthy aroma at the end
• Fresh cilantro: For garnish adds freshness and color

Instructions

Preheat the Oven:

Heat your oven to 425 degrees Fahrenheit to get a good roasting temperature that cooks chicken through while allowing sauce to thicken nicely.

Prepare the Chicken:

Trim any excess fat off the chicken thighs. Using a sharp chef’s knife, carefully make three deep slits on each thigh. These slits help the marinade penetrate deeply so every bite is flavorful.

Marinate the Chicken:

In a mixing bowl, combine whole milk yogurt, lemon juice, ginger garlic paste, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Mix this marinade thoroughly then add the chicken thighs. Toss the chicken well so each piece is fully coated. Let this sit for at least 10 minutes while you prepare the sauce or longer if you have time.

Make the Butter Chicken Sauce:

Grab a 9 by 13 inch baking dish and mix together the tomato sauce, melted ghee, heavy cream, salt, sugar, garam masala, Kashmiri chili powder, ground coriander, ground green cardamom, and asafoetida if using. Stir until everything is fully combined into a smooth sauce.

Add Chicken to Sauce:

Place the marinated chicken thighs gently into the baking dish with the sauce. Pour any remaining marinade over the chicken to keep it juicy and flavorful during baking.

Bake and Baste:

Place the dish in the preheated oven for 45 minutes. At 30 minutes and 40 minutes, carefully spoon some of the sauce over the chicken to keep it moist and let flavors meld together. The sauce will reduce and turn a bright red color with ghee visibly separating on top when done.

Finish with Aromatics:

Remove from oven, crush the kasuri methi between your fingers to release its aroma and sprinkle it over the chicken and sauce. Garnish with fresh cilantro leaves for a vibrant finish.

Serve:

Serve warm with basmati rice or garlic naan to soak up the luscious sauce.

This recipe has become a favorite in my family not just because it’s simple but because the dried fenugreek leaves bring back nostalgic memories of meals shared with my grandmother. Kasuri methi is my secret weapon for adding that unmistakable butter chicken authenticity without extra effort.

Storage Tips

Store leftover Butter Chicken in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the oven to preserve creaminess and texture. Leftover sauce tends to thicken when chilled. You can thin it out by stirring in a splash of water or cream while reheating.

Ingredient Substitutions

If you don’t have Kashmiri chili powder, use mild paprika plus a pinch of cayenne but use cayenne sparingly to avoid too much heat. Use Greek yogurt if you can’t find whole milk yogurt it works well to tenderize the chicken. Unsalted butter can replace ghee if necessary but ghee adds a unique nutty flavor worth seeking out.

Serving Suggestions

Serve with warm garlic naan for soaking up the sauce, or a fragrant pot of basmati rice. Roasted or steamed vegetables like green beans or spinach balance this rich dish nicely. A simple cucumber raita on the side helps cool the palate and complements the spices perfectly.

This baked butter chicken is an easy weeknight winner that keeps well and freezes beautifully. Serve it with basmati rice or warm naan to make the most of the luscious sauce.

Common Questions About Recipes

→ What cuts of chicken work best for this dish?

Boneless, skinless chicken thighs are preferred for their tenderness and ability to retain moisture during baking, ensuring juicy results.

→ Can I prepare the dish ahead of time?

Yes, marinate the chicken overnight in the fridge, then bake when ready to enhance flavor and simplify mealtime.

→ What sides pair well with this baked dish?

Serve with garlic naan, basmati rice, or steamed vegetables to complement the creamy, spiced sauce.

→ How do I ensure the sauce thickens properly?

During baking, baste the chicken periodically and allow the sauce to reduce at the end; if thin, remove chicken and cook sauce longer separately.

→ What spice substitutions can I use if unavailable?

Garam masala can be replaced with a mix of cumin, coriander, and cinnamon, while Kashmiri chili powder may be swapped with mild paprika for color and gentle heat.