Step-by-step instructions
Marinate the Chicken: In a large bowl, mix 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 coat well. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor.
Preheat Oven: Turn your oven to 375°F (190°C) and let it warm up while you prepare the sauce.
Prepare the Sauce: In an oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it’s softened, about 5 minutes. Stir in the minced garlic and fresh ginger, cooking for an additional 1-2 minutes until fragrant. Then, add the crushed tomatoes and simmer for 5-7 minutes.
Add Chicken: Remove the marinated chicken from the refrigerator and place it into the skillet with the sauce. Mix to combine, ensuring the chicken is coated in all that delicious sauce. Dot with the remaining 1 tablespoon of butter.
Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken is fully cooked and the sauce is bubbling.
Finish the Sauce: Carefully remove the skillet and stir in either heavy cream or coconut milk until the sauce is smooth. Adjust the seasoning if you feel it needs a little more kick.
Serve: Garnish with freshly chopped cilantro and serve hot over cooked basmati rice for a delightful meal.
Best ways to enjoy it
The beauty of One-Pan Baked Butter Chicken is in its amazing versatility. Serve it over fluffy basmati rice to soak up every bit of the rich sauce, or try pairing it with warm naan for that authentic Indian touch. You could also top it over a fresh salad for a lighter meal or use it as a filling in wraps. Don’t forget to add a side of roasted vegetables or a cucumber salad for freshness!
Storage and reheating tips
To keep your One-Pan Baked Butter Chicken fresh, store leftovers in an airtight container in the fridge, where they will last for up to 4 days. For longer storage, you can freeze the dish for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove over low heat or in the microwave until warmed through. Always ensure any chicken is heated to an internal temperature of 165°F (74°C) for food safety.
Helpful cooking tips
- Marination: For the best flavor, marinate the chicken overnight if possible. This allows the spices to penetrate the meat thoroughly.
- Spice Level: Adjust the cayenne pepper according to your spice tolerance. Leaving it out will still yield delicious results!
- Skillet Choice: Using a skillet that can transition from stovetop to oven (like cast iron) will make your life easier with this one-pan recipe.
- Garnishing: A sprinkle of freshly chopped cilantro adds not just color but a burst of flavor to each serving.
Creative twists
Feel free to play with the ingredients to personalize your dish. Swap out the chicken thighs for chicken breast if you prefer a leaner option, or turn it vegetarian by substituting the chicken with chickpeas or tofu. You can also experiment with spices, adding a bit of cinnamon or cardamom for a unique flavor profile. To add an extra layer of richness, consider incorporating a tablespoon of almond or cashew paste!
Common questions
What’s the prep time for One-Pan Baked Butter Chicken?
The marination takes at least 30 minutes, but for the best results, consider marinating overnight. The actual cooking time is about 30-35 minutes.
Can I use other meats or tofu?
Yes, you can substitute chicken with other proteins like shrimp or beef, or even go vegetarian with chickpeas or tofu for a delightful twist.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Just remember to reheat thoroughly before eating!
This One-Pan Baked Butter Chicken recipe is sure to become a household favorite, simplifying meal prep while providing warm, comforting flavors that everyone will love. Dive in, enjoy the cooking process, and relish every bite!
