Easy Baked Butter Chicken

This Easy Baked Butter Chicken brings the rich and comforting flavors of classic butter chicken right to your dinner table with minimal effort. It uses a onepan ovenbaked method that lets the marinade and sauce develop deep flavor while you do something else for under an hour.

I first made this recipe when I needed a fussfree dinner for friends and everyone raved about how tender and flavorful the chicken was. Now it’s a goto in my rotation when I want comfort food without the usual mess.

Ingredients

• Chicken thighs: four boneless skinless thighs for juicy meat that stays tender in the oven
• Plain whole milk yogurt: half a cup adds tanginess and helps tenderize the chicken in the marinade
• Lemon juice: from half a lemon brightens the flavor and balances the spices
• Ginger garlic paste: two tablespoons infuses a warm aromatic base use fresh if possible
• Garam masala: half a teaspoon delivers that deep Indian spice blend that ties everything together
• Ground turmeric: quarter teaspoon adds earthiness and a beautiful golden color
• Ground cumin: half a teaspoon adds warmth and nuttiness
• Kashmiri chili powder: one tablespoon provides color and mild heat with fruity notes
• Salt: one teaspoon for seasoning, adjust to taste
• Tomato sauce: fifteen ounces forms the creamy tangy base of the butter sauce
• Ghee: two tablespoons melted for authentic richness and slight nuttiness
• Heavy cream: half a cup smooths the sauce creating the classic buttery texture
• Sugar: half teaspoon balances acidity in the tomatoes
• Ground coriander: half teaspoon adds citrusy floral notes
• Ground green cardamom: half teaspoon lends warmth and subtle sweetness
• Pinch of asafoetida: optional but adds umami and depth to the sauce
• Kasuri methi: one teaspoon crushed dried fenugreek leaves impart signature aromatic flavor
• Fresh cilantro for garnish: adds freshness and herbaceous brightness

Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit and let it fully preheat to ensure even cooking and browning.

Prepare the Chicken:

Trim excess fat from the chicken thighs for a leaner result. Using a sharp chefs knife make three deep slits on each thigh to allow the marinade to penetrate deeply.

Marinate the Chicken:

In a mixing bowl combine yogurt lemon juice ginger garlic paste garam masala turmeric cumin Kashmiri chili powder and salt. Stir until well blended. Add chicken thighs and toss thoroughly making sure each piece is coated. Marinating helps tenderize and infuse flavor.

Make the Sauce:

In a 9 by 13 inch baking dish stir together tomato sauce melted ghee heavy cream salt sugar garam masala Kashmiri chili powder ground coriander ground cardamom and a pinch of asafoetida if using. This sauce will cook along with the chicken concentrating flavors.

Add Chicken and Bake:

Nestle the marinated chicken thighs into the sauce. Be sure to scrape all the marinade from the bowl over the chicken to keep the sauce rich. Place the baking dish in the oven.

Baste the Chicken:

At 30 minutes and again at 40 minutes remove the dish briefly and spoon sauce over each thigh. This keeps the chicken moist and enhances flavor as it bakes.

Finish Cooking:

Continue baking until chicken reaches an internal temperature of 165 degrees Fahrenheit about 45 minutes total. The sauce should thicken to a bright red and the ghee will separate slightly on top.

Add Fresh Flavors and Serve:

Crush kasuri methi with your hands to release the intense aroma and sprinkle it over the chicken. Garnish generously with chopped cilantro. Serve warm ideally with rice or garlic naan to soak up the luscious sauce.

Kasuri methi is my favorite ingredient here its earthy bittersweet aroma really lifts the dish and adds authentic Indian flair. I remember my first time cooking butter chicken with these dried fenugreek leaves they transformed the dish from good to unforgettable family crowdpleaser.

Storage Tips

Store leftover butter chicken in an airtight container in the fridge for up to five days. The flavors deepen over time so leftovers often taste even better. When reheating do so gently on the stove or in the oven to avoid curdling the cream.

Ingredient Substitutions

If you don't have Kashmiri chili powder use mild paprika combined with a small pinch of cayenne pepper for color and gentle heat. Greek yogurt can be used instead of whole milk yogurt though the flavor will be slightly tangier. Ghee can be swapped with unsalted butter but watch the browning carefully.

Serving Suggestions

This butter chicken is lovely over basmati rice or paired with warm garlic naan to soak up every drop of sauce. A side of lightly sautéed greens or cucumber raita adds fresh balance. For a special touch sprinkle some toasted cashews on top for crunch.

This easy baked butter chicken develops deeper flavor as it rests and is perfect for busy weeknights. Serve with basmati rice or garlic naan to soak up the sauce.

Your Recipe Questions Answered

→ What cut of chicken works best?

Boneless, skinless thighs are ideal for tender, juicy results and absorbing the marinade’s bold flavors well.

→ Can I prepare this dish ahead of time?

Yes, marinate the chicken and assemble the dish ahead. Store refrigerated and bake when ready for an easy meal prep.

→ How do I ensure the sauce thickens properly?

If the sauce is thin after baking, remove the chicken and continue baking the sauce alone until it thickens to your liking.

→ What spices give this dish its signature flavor?

Garam masala, Kashmiri chili powder, turmeric, cumin, and kasuri methi create the dish’s warm, aromatic profile.

→ Is it necessary to baste during cooking?

Basting at intervals helps keep the chicken moist while infusing it with the sauce’s rich flavors.