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Baked Butter Chicken

Baked Butter Chicken Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 9x13-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.