Description
This One-Pan Baked Butter Chicken recipe delivers a rich, creamy, and aromatic dish featuring tender chicken thighs simmered in a spiced tomato cream sauce, all cooked conveniently in a single oven-safe skillet. Perfect for a comforting dinner, it’s easy to prepare and pairs beautifully with rice or naan.
Ingredients
Scale
Chicken and Spices
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- Salt and pepper to taste
Sauce Ingredients
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Garnish and Serving
- Fresh cilantro for garnish
- Cooked rice or naan for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after the stovetop steps.
- Sauté Aromatics: In a large oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant to build the dish’s aromatic foundation.
- Incorporate Spices: Sprinkle garam masala, ground cumin, chili powder, and turmeric over the aromatics. Stir continuously for about 1 minute to release the spices’ full flavors.
- Mix in Tomatoes: Pour in the crushed tomatoes and stir to combine with the spices. Let the mixture simmer gently for about 5 minutes to thicken the sauce slightly.
- Prepare the Chicken: Season the chicken thighs generously with salt and pepper. Nestle them carefully into the sauce, ensuring each piece is coated well.
- Add Cream and Butter: Gently stir in the heavy cream and unsalted butter until fully blended into the sauce. Allow it to simmer for another 5 minutes so the flavors meld nicely.
- Bake: Transfer the skillet into the preheated oven and bake for 25-30 minutes until the chicken is fully cooked through, checking that it reaches an internal temperature of 165°F (75°C).
- Garnish: Remove the skillet from the oven and garnish the dish with fresh cilantro for added freshness and color.
- Serve: Serve the butter chicken hot, paired with cooked rice or naan bread for a complete and satisfying meal.
Notes
- Using chicken thighs results in juicier, more flavorful meat, but chicken breasts can be substituted for a leaner option.
- Be sure to use an oven-safe skillet for easy transition from stovetop to oven.
- If you prefer a spicier dish, increase the chili powder or add some cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- This recipe pairs beautifully with basmati rice or garlic naan to soak up the rich sauce.
