Tasty Baked Butter Chicken Recipe

Introduction

This Tasty Baked Butter Chicken is a flavorful, comforting dish that brings rich buttery sauce and tender, juicy chicken thighs together. Perfectly marinated and baked to perfection, it’s an easy recipe to impress family and friends.

Ingredients

• For the chicken marinade:
• 1 tsp ground turmeric
• 1/2 tsp kosher salt
• 1/2 tsp chili powder
• 1 tbsp fresh ginger, grated (about 1-inch piece)
• 1 tsp ground cumin (freshly ground if possible)
• 1/2 cup whole milk yogurt (room temperature)
• 2.4 lb bone-in chicken thighs, skin removed (about 6 pieces)
• 2 garlic cloves, crushed or finely minced
• 2 tsp garam masala
• 2 tbsp ghee or butter, melted and cooled
• 1 tbsp lemon juice, freshly squeezed
• For the sauce:
• 1 1/2 tsp sugar
• 3/4 cup heavy cream (or coconut milk for dairy-free)
• 3/4 tsp kosher salt
• 1 cup tomato puree (San Marzano passata preferred)
• 2 tbsp ghee or butter, melted and cooled
• For serving:
• 1/2 cup cilantro leaves (optional)
• Cooked basmati rice or plain jasmine rice
• Naan bread

Instructions

1. Step 1: In a bowl, combine yogurt, lemon juice, grated ginger, garlic, turmeric, garam masala, chili powder, cumin, and 1/2 tsp kosher salt. Mix until smooth. Add the chicken thighs and turn to coat thoroughly, massaging the marinade into the meat. Cover and let marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Step 2: While the chicken marinates, combine tomato puree, heavy cream, melted ghee, sugar, and 3/4 tsp kosher salt in a baking dish. Stir until well combined and set aside.
3. Step 3: Preheat the oven to 200°C (400°F). Place the marinated chicken pieces into the sauce in the baking dish, nestling them so they are partially submerged.
4. Step 4: Bake for 45 minutes. At the 30 and 40-minute marks, carefully baste the chicken with the sauce to coat the exposed tops. The chicken is done when the internal temperature reaches 165°F (74°C).
5. Step 5: Remove from oven and let rest for 5 minutes. Scatter fresh cilantro leaves over the chicken before serving.
6. Step 6: Serve the baked butter chicken with cooked basmati rice and warm naan bread.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut milk and use coconut oil instead of ghee.
• Marinating the chicken longer, up to 4 hours, enhances the flavor deeply.
• Use freshly ground cumin for a more vibrant and aromatic taste.
• Adding a pinch of smoked paprika can add a subtle smoky note.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but bone-in thighs help retain more moisture and flavor during baking.

Is it necessary to remove the chicken skin?

Removing the skin reduces excess fat and helps the marinade penetrate better, but you can leave it on if you prefer a crispier texture.

Tasty Baked Butter Chicken Recipe

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Tasty Baked Butter Chicken is a rich and flavorful Indian-inspired dish featuring tender marinated chicken thighs baked in a creamy tomato and butter sauce. The marinade uses yogurt and a blend of spices to tenderize and infuse the chicken with authentic aromatic flavors. The sauce, made from tomato puree, heavy cream, and ghee, creates a velvety coating that keeps the chicken moist and delicious throughout baking. Finished with fresh cilantro and served with basmati rice and naan bread, this comforting dish is perfect for a satisfying meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1 tsp ground turmeric
• 1/2 tsp kosher salt
• 1/2 tsp chili powder
• 1 tbsp fresh ginger, grated (about 1-inch piece)
• 1 tsp ground cumin (freshly ground if possible)
• 1/2 cup whole milk yogurt (room temperature)
• 2.4 lb bone-in chicken thighs, skin removed (about 6 pieces, 6–8 oz each)
• 2 garlic cloves, crushed or finely minced
• 2 tsp garam masala
• 2 tbsp ghee or butter (melted and cooled)
• 1 tbsp lemon juice (freshly squeezed)

For the Sauce:

• 1 cup tomato puree (preferably San Marzano passata)
• 3/4 cup heavy cream (or coconut milk for dairy-free)
• 2 tbsp ghee or butter (melted and cooled)
• 1 1/2 tsp sugar
• 3/4 tsp kosher salt

For Serving:

• 1/2 cup cilantro leaves (optional)
• Cooked basmati rice or plain jasmine rice
• Naan bread

Instructions

1. Prepare the Marinade and Begin Marinating the Chicken: Combine yogurt, lemon juice, grated ginger, minced garlic, turmeric, garam masala, chili powder, cumin, and 1/2 tsp kosher salt in a bowl and mix until smooth. Add the chicken thighs to the marinade, turning to coat all sides thoroughly. Massage the marinade into the meat to help the flavors penetrate deeper. Cover and let marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Build the Butter Sauce Base: While the chicken marinates, combine tomato puree, heavy cream, melted and cooled ghee or butter, sugar, and 3/4 tsp kosher salt in a baking dish. Stir well to create a rich, velvety sauce base. Set aside until ready to bake.
3. Preheat Oven and Assemble for Baking: Preheat the oven to 200°C (400°F). After marinating, place each chicken thigh directly into the prepared sauce in the baking dish, nestling them so they’re partially submerged, ensuring they stay moist and absorb the flavors.
4. Bake and Baste the Chicken: Place the baking dish in the preheated oven and bake for a total of 45 minutes. At 30 minutes, remove the dish carefully and baste the chicken with the sauce using a spoon or brush to coat exposed tops. Repeat basting at 40 minutes. The chicken is done when the internal temperature reaches 165°F (74°C).
5. Rest and Finish the Dish: Remove the dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Scatter fresh cilantro leaves on top just before serving to add brightness and freshness.
6. Serve with Rice and Naan: Serve the baked butter chicken hot alongside cooked basmati rice and warm naan bread for a complete meal.

Notes

• For deeper flavors, marinate the chicken for up to 4 hours in the refrigerator.
• Use ghee for authentic richness, but butter can be used as a substitute.
• For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free yogurt.
• Check chicken internal temperature to ensure it reaches 165°F (74°C) for safe consumption.
• Fresh cilantro adds a bright finish but can be omitted if preferred.
• Leftovers can be refrigerated up to 3 days and reheated gently to preserve moisture.

Keywords: butter chicken, baked chicken recipe, Indian chicken curry, creamy chicken dish, oven baked butter chicken, garam masala chicken