One-Pan Baked Butter Chicken Recipe
Ingredients:
1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain Greek yogurt
2 tbsp lemon juice
2 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper (optional, for heat)
3 tbsp unsalted butter, divided
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 can (14.5 oz) crushed tomatoes
1 cup heavy cream or coconut milk
Fresh cilantro, chopped (for garnish)
Cooked basmati rice (for serving)
Instructions:
Marinate the Chicken:
In a large bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric, paprika, salt, black pepper, and cayenne pepper (if using). Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, preferably overnight for more flavor.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Sauce:
In a large oven-safe skillet or baking dish, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the flavors to meld.
Add Chicken:
Remove the marinated chicken from the refrigerator and place it in the skillet or baking dish with the sauce. Stir to combine. Dot the top of the mixture with the remaining 1 tablespoon of butter.
Bake:
Transfer the skillet or baking dish to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
Finish the Sauce:
Carefully remove the skillet or baking dish from the oven. Stir in the heavy cream or coconut milk until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
Serve:
Garnish the butter chicken with chopped fresh cilantro. Serve hot over cooked basmati rice.