Easy Baked Butter Chicken (Ready-to-Print Version)
Tender chicken thighs baked with creamy, spiced tomato sauce for a flavorful meal in under 1 hour.
# What You’ll Need:
→ Chicken Marinade
01 -
4 boneless skinless chicken thighs (approximately 1.5 lbs)
02 -
0.5 cup plain whole milk yogurt
03 -
Juice of 0.5 lemon
04 -
2 tablespoons ginger garlic paste
05 -
0.5 teaspoon garam masala
06 -
0.25 teaspoon ground turmeric
07 -
0.5 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 -
0.5 cup heavy cream
13 -
0.5 teaspoon salt
14 -
0.5 teaspoon sugar
15 -
0.25 teaspoon garam masala
16 -
0.5 teaspoon Kashmiri chili powder
17 -
0.5 teaspoon ground coriander
18 -
0.5 teaspoon ground green cardamom
19 -
Pinch of asafoetida (optional)
20 -
1 teaspoon kasuri methi (dried fenugreek leaves)
21 -
Cilantro for garnish
# Step-by-Step Guide:
01 -
Preheat the oven to 425°F.
02 -
Trim excess fat from chicken thighs and make three deep slits in each thigh using a sharp chef's knife.
03 -
In a mixing bowl, combine yogurt, lemon juice, ginger garlic paste, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add chicken thighs and toss thoroughly to coat with the marinade.
04 -
In a 9x13 inch baking dish, stir together tomato sauce, melted ghee, heavy cream, salt, sugar, garam masala, Kashmiri chili powder, ground coriander, ground green cardamom, and asafoetida if using.
05 -
Place marinated chicken thighs into the baking dish with sauce, ensuring to pour any remaining marinade over the chicken.
06 -
Bake in preheated oven for 45 minutes or until internal temperature of chicken reaches 165°F. Baste chicken with sauce at 30 and 40 minutes. The sauce should thicken, become bright red, and ghee will separate.
07 -
Crush kasuri methi between your hands to release flavor and sprinkle over the dish. Garnish with fresh cilantro before serving.
08 -
Serve warm accompanied by rice or garlic naan.
# Handy Tips:
01 -
If the sauce is thin due to chicken fat or moisture, remove chicken after cooking and let it rest. Return sauce to the oven to thicken for 5 minutes, checking regularly to avoid over-thickening.
02 -
This dish can be prepared a day ahead and refrigerated before baking.
03 -
When doubling the quantity, increase baking time by 20-30 minutes and baste every 15 minutes.
04 -
Store leftovers in an airtight container in the refrigerator for up to 5 days; flavors improve with time.