Pan Baked Butter Chicken Recipe – Easy and Delicious Cuisine
Enjoy a simple yet flavorful Pan Baked Butter Chicken recipe. Perfectly seasoned chicken baked in a creamy, buttery sauce. Ideal for a quick and satisfying meal.
One of my most popular dishes ever since I published it is butter chicken. Not only does it taste perfectly authentic, but readers also tell me how easy it is to make and that it can be purchased at any ordinary grocery shop. Your love for Butter Chicken is going to grow much better because this is an even simpler one-pan baked variation! It's comparable to "dump and bake."
I find that line to be bothersome because it takes away from the recipe. But this recipe is precisely that. The curry-slathered chicken and sauce are combined in a baking dish, which is then baked. The finished dish tastes exactly like traditional butter chicken.
- 1 kg bone-in chicken thighs (skin removed(6 pcs))
- 1/2 cup plain yogurt (full fat)
- 1 tsp lemon juice
- 1 tsp ginger (finely grated)
- 2 cloves garlic (finely grated or crushed)
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chili powder (pure, not US blend)
- 1 tsp ground cumin
- 1 tsp cooking salt
- 2 tsp melted ghee or butter
- 1 cup tomato puree
- 1 cup regular cream
- 1 tsp white sugar
- 1 tsp cooking salt
- 1 cup coriander leaves (for garnish)
- Basmati rice (or other plain Rice)
- Naan
- CHICKEN AND MARINADE
The components of this one-pan baked version of Butter Chicken are the same as those of the original recipe-However, there are some modified amounts for a few items, which are detailed below-
Despite the fact that this baked version requires no marinating, I will still refer to this as the Butter Chicken marinate! Why? Due to the fact that the chicken bakes in the sauce for 45 minutes, enough flavor is infused throughout that period. However, if you want to infuse the meat with even more flavor, you can marinate it for an entire night.
Chicken- This one-pan baked chicken recipe works great with bone-in chicken thighs. This is because they maintain their juicy texture during the 45-minute baking period needed for the sauce to taste and thicken. In order to keep the sauce from becoming overly oily, we remove the skin.
Other Chicken Options- Drumsticks, boneless thighs, breast- bite size chunks. I have included directions for each of these in the recipe notes.
Yogurt – This is what causes the spices to cleave to the funk's face. Use any kind of plain yogurt. Without flavor and without agreeableness! Low fat can also be effective, but full fat is preferred.
Lemon Juice- For a touch of tang. Apple cider vinegar will also work (other mild clean Vinegar-white wine vinegar etc).
Ginger and Garlic- Grated fresh and coarsely to prevent lumps in the sauce. Using paste straight from a jar is not the same; it tastes far less pleasant and is sour.
Chili powder- Not the US tex-mex chili combination, but pure and fiery. Use cayenne pepper if not. Since we utilize half a teaspoon of sauce for a considerable sum of butter chicken, it isn't hot. But don't include it if it worries you.
Garam Masala-And south asian curry spice blend broadly accessible at normal basic supply stores these days. Doesn’t fetch any more than normal flavors!
Other Spices- Turmeric and cumin powder.
Salt – Since the chicken is seared and then cooked in the sauce, the marinade for the butter chicken recipe doesn't need salt. This formula calls for plonking and heating, hence the marinade must have salt to anticipate the chicken from tasting a small bore.
- Butter Chicken Curry Sauce
Ghee- is a kind of clarified butter with a strong butter flavor that is frequently used in Indian cookery. stored in the pantry rather than the refrigerator. available at most supermarkets, or you can make your own or just use butter.
Tomato puree- Pureed and strained tomatoes- in the US, sometimes referred to as "tomato puree" These days, it may be easily found in Australian stores with pasta sauces. It's great to use passata to make smooth, thick sauces.
Cream- Since thickened or heavy cream is thicker than ordinary cream, it is the finest option. However, ordinary cream will also work. If, at the end, your sauce is a little thinner than perfect, simply return the pan to the oven and let the sauce sit there for a few minutes.
Sugar- Just 1 ⅕ teaspoons, to achieve the right flavor tone in the sauce.
- How to cook One-pan Baked Butter Chicken
1.Coat chicken- Mix the marinade ingredients in a bowl then toss to coat the chicken.
2.Mix the sauce- ingredients in a baking pan.
3.Place the chicken in- After removing all of the remaining marinade, dab it onto the skin. That is all the flavor of butter chicken, so don't waste any of it!
4.Bake- For 45 minutes at 200°C / 400°F (180°C fan-forced), basting at the 30 minutes and 40 minute mark. We need a slightly hot oven to get a good color on the chicken and reduce the sauce.
5.Basting- Basting just means spooning sauce over the chicken. After the 2nd baste at the 40 minute mark, I like to put the chicken back in so it browns nicely.
6.Done- When you pull it out of the oven, the surface of the chicken should be golden and the sauce will have transformed from the unremarkable looking pink watery mixture you mixed up at the beginning into your favorite butter chicken sauce! Checkout Ingredients
- Sauce thickness trouble-shooting
The accuracy and heat distribution of your oven, the type of pan you use and how it conducts/retains heat, and the juiciness of the chicken will all affect how quickly the sauce thickens and darkens in color.
However, final adjustment is quite simple. Simply remove the chicken from the oven (it should rest for 5 to 10 minutes before serving), then return the pan with the sauce to the oven. Watch it carefully, as it will thicken quickly.
- Serving Baked Butter Chicken
Serve the chicken with some steamed basmati rice while it's in the oven. Top with a succulent chicken piece and cover with a thick layer of sauce.
For a pop of vivid green, include some chopped or whole coriander/cilantro leaves.. Then get started. Add Naan for even more happiness for everyone.
Mopping the bowl clean. it needs to be pushed to the top of your list!! The dough doesn’t require kneading. It’s extremely straightforward.
Servings 6
- Amount Per Serving
- Calories 545kcal
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 17g85%
- Trans Fat 0.3g
- Cholesterol 213mg71%
- Sodium 721mg31%
- Potassium 557mg16%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 30g60%
- Vitamin A 849 IU
- Vitamin C 5 mg
- Calcium 80 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
1.Chicken- To avoid an overly oily sauce, it is best to remove the skin. The greatest thighs are those that still have juice within during the necessary baking time. If you use a little extra, drumsticks will also work.
Boneless thighs: bake for an additional 15 to 20 minutes, or until the chicken is just cooked through, after putting the sauce on for around 20 minutes. Since breast is so slim, I personally don't recommend it because the flavor won't be the same. Here's how I would do it, though, if you insist! Rip into large, bite-sized pieces, around 650g/1.3lb, and cook as for the boneless thighs above (I'd spray the chicken).
- Garam Masala- South Asian curry spice mix found in everyday grocery stores these days is garam masala. Not more expensive than usual
- For a really buttery flavor- Clarified butter of the kind called ghee is frequently used in Indian cooking. stored in the pantry rather than the refrigerator. available at most supermarkets, or you can make your own or just use butter.
- Tomato passata- In the US, this pureed, strained tomato product is sometimes referred to as "tomato puree. "These days, it may be easily found in Australian stores with pasta sauces. It's great to use passata to make smooth, thick sauces.
- This cooking method- does not require marinating because the flavor is incorporated into the meat during baking! However, marinating is optional.
- Thickness of sauce- If your sauce isn't as thick as it should be, simply take the chicken out. This is because oven temperature precision and baking pan heat conduction play a role.