Creamy One-Pan Baked Butter Chicken

This one-pan baked butter chicken gives you all the rich, velvety sauce and tender chicken of the classic without standing over a stove. Everything bakes together in a single dish, so you get deep flavor and barely any cleanup.

Chicken thighs take a quick yogurt-spice marinade, then cook right in a buttery tomato cream sauce until the edges caramelize and the sauce turns silky. It’s weeknight dinner that feels special, ready in under an hour.

Why This One Stays in the Rotation

I make this when I want butter chicken but not the mess. The yogurt marinade does two things at once: it seasons the meat and keeps the thighs juicy through a long oven bake.

The sauce starts pale but deepens as it roasts. Baking concentrates the tomatoes and cream, and little pockets of butter melt into the sauce instead of separating. You end up with a sauce that clings to every piece of chicken without feeling heavy.

Ingredients

• 1.5 lbs (680 g) boneless skinless chicken thighs: cut into bite-size chunks. Thighs stay moist; see Variations for breast.
• 1/2 cup plain full-fat yogurt: the fat helps carry the spices and prevents dryness.
• 2 tbsp lemon juice: about 1 lemon. Brightens the marinade and balances the cream.
• 1 tbsp ginger-garlic paste: or 1 tsp finely minced each of ginger and garlic.
• 2 tsp garam masala, divided: use 1 tsp for the marinade and 1 tsp for the sauce.
• 1/2 tsp ground turmeric: just enough for color and warmth.
• 1 tsp Kashmiri chili powder: mild with a deep red hue; any mild chili powder works.
• 1 tsp salt, plus more for the sauce: kosher salt is easiest to measure.
• 1 can (14 oz / 400 g) crushed tomatoes: tomato puree is fine too. No chunks needed.
• 1/2 cup heavy cream: half-and-half works in a pinch, but the sauce will be thinner.
• 3 tbsp unsalted butter: cut into small cubes so they melt evenly as the dish bakes.
• 1 tbsp granulated sugar: a small amount offsets the tomato acidity without tasting sweet.
• 1/2 tsp kasoori methi (dried fenugreek leaves): optional but worth it. Crush between your palms before adding for a faint maple-like aroma.
• Fresh cilantro and warm naan or rice: for serving.

Variations / Substitutions

• Chicken breast: swap in boneless skinless breasts, cut small, and check at 25 minutes so they don’t dry out.
• Dairy-free: use thick coconut yogurt in the marinade, full-fat coconut cream in the sauce, and vegan butter. The sauce will taste a little sweeter and nuttier.
• Spice level: Kashmiri chili is mild; for more heat add 1/2 tsp cayenne or a finely chopped fresh chili to the sauce.
• No kasoori methi: it’s not the same without it, but a tiny pinch of smoked paprika does a decent stand-in.

Baked Chicken and Rice is next on our list if this chicken is your kind of dinner.

How to Make Baked Butter Chicken

Step 1: Marinate the Chicken

Heat the oven to 400°F (200°C). In a large bowl, whisk the 1/2 cup yogurt, 2 tbsp lemon juice, ginger-garlic paste, 1 tsp garam masala, turmeric, chili powder, and 1 tsp salt until smooth. Add the chicken pieces and fold them through the yogurt mixture until every piece is coated. Set the bowl aside while you build the sauce. Even 10 minutes on the counter helps the seasoning sink in.

The marinade will be a deep orange, and the chicken will look generously coated. If the yogurt feels thick, a splash of water loosens it just enough without diluting the flavor.

Step 2: Whisk the Sauce

Choose a 9×13-inch (or similar 3-quart) baking dish that can hold everything in a snug single layer. Pour in the can of crushed tomatoes and the 1/2 cup heavy cream. Add the butter cubes, sugar, the remaining 1 tsp garam masala, an extra 1 tsp salt, and the crushed kasoori methi. Whisk until the butter is distributed but still in small pieces. The sauce will look pale pink at first. That’s fine; it turns a rich brick-red as it bakes with the chicken.

It will seem like a lot of butter floating around. It all melts and melds into the sauce, so don’t try to cut it down. The butter is what gives the finished dish its glossy finish.

Step 3: Combine and Bake

Tip the marinated chicken and all the yogurt mixture into the sauce. Stir with a silicone spatula to spread the chicken into an even layer so no pieces sit on top of each other. Slide the dish onto the middle rack and bake for 30 to 35 minutes. At 30 minutes, the sauce will bubble actively at the edges and the chicken should read 165°F (74°C) on a quick-check thermometer.

Give the dish one gentle stir halfway through baking. The sauce thickens and the color deepens to a warm, rusty orange. The chicken ends up melt-in-the-mouth tender, and the edges of the sauce start to darken against the sides of the dish, which adds a subtle roasted depth.

Step 4: Broil and Serve

Switch the oven to a high broil and leave the dish in for 2 minutes, just until a few dark spots appear on the surface. Watch it closely so the cream doesn’t scorch. Pull the dish out and let it sit for 5 minutes while the bubbling settles. Spoon the chicken and sauce generously over steamed rice or alongside warm naan, and scatter cilantro over the top.

That brief blast of heat gives the sauce a toasted edge that makes it taste like it cooked much longer than it did. Serve while still hot, with extra naan for scooping up every last bit of the creamy sauce.

A Few Notes Before You Start

• Give the chicken enough room.: If the pieces overlap too much, they’ll steam instead of roast. A 9×13 dish is the sweet spot for 1.5 lbs.
• The yogurt marinade can split if it’s cold.: Let the chicken sit at room temperature for 15 minutes while the oven heats so the temperature change isn’t so sharp when it hits the hot sauce.
• Taste the sauce before adding the chicken.: Crushed tomatoes vary in acidity. If the sauce tastes sharp, stir in an extra teaspoon of sugar or a tiny pinch of baking soda.
• Kasoori methi makes a real difference.: You can skip it, but that subtle earthy aroma is what makes butter chicken recognizable. It’s worth grabbing a box.

Baking times by chicken cut (all at 400°F / 200°C):

Storing Leftovers

• Refrigerate: cool completely, then transfer to an airtight container. It keeps well for up to 3 days; the sauce stays creamy and the flavor deepens overnight.
• Reheating: warm gently in a saucepan over low heat with a splash of water or cream to loosen the sauce. Stir often, and don’t let it boil hard or the cream may separate.

What to Serve With Baked Butter Chicken

Steamed basmati rice is the classic choice, and it soaks up the sauce without getting gluey. If you have time, quick-pickled red onions add a sharp crunch that cuts through the richness. I also like a simple cucumber raita on the side: it cools everything down and takes about two minutes to stir together.

Frequently Asked Questions

Can I make this with Greek yogurt?

Yes. Greek yogurt is thicker, so thin the marinade with a tablespoon of water or milk to keep it coatable. The tang will be slightly stronger, which works well here.

How do I make it dairy-free?

Swap the yogurt for a thick, plain coconut yogurt, the heavy cream for full-fat coconut cream, and the butter for a good vegan butter stick. The sauce will taste a little sweeter and the color may be slightly lighter, but it’s still creamy and satisfying.

Can I prep this ahead?

Yes. Marinate the chicken up to 24 hours in the fridge, then let it sit at room temperature for 15 minutes before baking. The sauce can be whisked together in the dish the night before and kept covered in the refrigerator. Add the cold chicken just before baking and add 5 minutes to the bake time.

My sauce split a little. What happened?

It likely got too hot or baked too long. A gentle stir and a splash of cold cream swirled in off the heat will bring it back together.

Baked Butter Chicken Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1.5 lbs (680 g) boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 cup plain full-fat yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala, divided
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp salt, plus more for the sauce
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 cup heavy cream
• 3 tbsp unsalted butter, cut into small cubes
• 1 tbsp granulated sugar
• 1/2 tsp kasoori methi, crushed
• Fresh cilantro, for serving

Method

 

1. Preheat oven to 400°F (200°C). Whisk yogurt, lemon juice, ginger-garlic paste, 1 tsp garam masala, turmeric, chili powder, and 1 tsp salt. Toss with chicken and set aside.
2. In a 9×13-inch baking dish, whisk crushed tomatoes, heavy cream, butter cubes, sugar, remaining 1 tsp garam masala, 1 tsp salt, and kasoori methi.
3. Stir the marinated chicken and any yogurt mixture into the sauce. Bake for 30 to 35 minutes, stirring once halfway, until chicken reaches 165°F (74°C).
4. Broil on high for 2 minutes until a few dark spots appear on top. Let rest 5 minutes, then serve over rice with cilantro.

Notes

The marinated chicken can sit at room temperature while the oven heats. If the sauce looks too thick after baking, stir in a tablespoon of warm water or broth before broiling. The brief broil step adds a toasty flavor but is optional; the dish is fully cooked and delicious without it.