One Tray Bake Butter Chicken is an incredibly simple and delicious recipe that brings the rich and aromatic flavours of Indian cuisine straight to your table with minimal effort.
This dish combines tender chicken thighs with a creamy, luscious, and aromatic sauce, all baked together in one tray for the ultimate easy cleanup. Perfect for busy weeknights or a cosy weekend dinner, it's guaranteed to become a beloved family favourite.
Looking for similar recipes? My Butter Tofu recipe is the perfect vegan option for this recipe or my Easy Home-made Flat Bread would be delicious to serve with this.
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Why you need to make this One Tray Bake Butter Chicken recipe
- Minimal Effort: This recipe requires just one baking tray, making both preparation and cleanup incredibly easy, saving you precious time in the kitchen.
- Rich Flavours: The combination of garam masala, fresh ginger, garlic, and other spices creates a deeply aromatic and satisfying dish.
- Versatile: It pairs wonderfully with basmati rice or naan, and can easily be adjusted to suit your personal taste preferences, making it a versatile addition to your meal rotation.
Ingredients
- Passata: Provides a rich, tomato base for the sauce, adding depth and complexity.
- Chicken Thighs: Tender, juicy, and flavourful, they hold up well to baking and ensure a satisfying meal.
- Plain Yogurt: Adds a creamy texture and helps tenderise the chicken, ensuring it stays moist.
- Thickened Cream: Enhances the richness of the sauce, making it indulgent and luxurious.
- Garam Masala: A complex blend of spices that adds depth, warmth, and an authentic Indian flavour.
- Fresh Ginger: Adds a fresh, spicy note that elevates the dish.
- Garlic Cloves: Essential for a robust, savoury flavour.
- Onion Powder: Adds a subtle sweetness and depth, enhancing the overall taste.
- Turmeric: Gives a beautiful golden colour and an earthy, warm flavour.
- Chilli Flakes (optional): Adds a touch of heat, perfect for those who like a bit of spice.
- Caster Sugar: Balances the acidity of the tomatoes, adding a slight sweetness.
- Sea Salt Flakes: Enhances all the flavours, bringing the dish together.
See recipe card for quantities.
Instructions
- Step 1: Add the passata, yogurt, cream, spices, garlic, ginger, onion, sugar and salt to a baking dish.
- Step 2: Whisk together to combine.
- Step 3: Add the chicken thighs.
- Step 4: Bake the oven for 30 - 35 minutes, mixing well half way through.
Hint: Ensure the chicken is evenly coated in the sauce before baking to maximise flavour and ensure every bite is delicious.
Substitutions
Chicken Breasts: For a leaner option, substitute chicken thighs with chicken breasts, adjusting the cooking time as needed.
Coconut Milk: Replace thickened cream with coconut milk for a dairy-free version that’s just as creamy.
Greek Yogurt: Use Greek yogurt instead of plain yogurt for a thicker, richer consistency.
Variations
- Vegetarian: Substitute chicken with tofu or paneer for a vegetarian version that’s equally delicious.
- Spicy: Increase the amount of chilli flakes or add fresh chopped chillies for an extra kick of heat.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through, ensuring it is piping hot before serving.
Top tip
Stirring the chicken halfway through baking ensures it remains juicy, well-coated with sauce, and prevents drying out.
FAQ
- Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts, but adjust the cooking time as they may cook faster than thighs.
- Is this dish very spicy? The spice level is mild, but you can adjust the amount of chilli flakes to your preference for a spicier or milder dish.
- Can I prepare this dish in advance? Yes, you can marinate the chicken in the sauce and refrigerate it for up to 24 hours before baking, allowing the flavours to meld together beautifully.
Related
Looking for other recipes like this? Try these:
One Tray Bake Butter Chicken
Ingredients
- 400 g passata
- 1 kg chicken thighs bones removed
- 1 cup plain yogurt
- ½ cup thickened cream
- 2 tablespoon garam masala
- 1 tablespoon fresh ginger minced
- 4 garlic cloves minced
- 2 tablespoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon chilli flakes optional
- 2 tablespoon caster sugar
- 1 teaspoon sea salt flakes
Instructions
- Preheat oven to 190C.
- Add all of the ingredients except for the chicken to a deep baking tray and mix well to combine.
- Add the chicken to the tray and ensure it gets evenly coated in the sauce.
- Bake for 30 - 35 minutes. Half way through take it out and mix around the chicken to ensure it gets covered in plenty of sauce.
- Serve with basmati rice and some fresh coriander and enjoy.
Notes
- Even Coating: Ensure the chicken is evenly coated in the sauce before baking to maximise flavour and ensure every bite is delicious.
- Mid-Bake Stir: Stirring the chicken halfway through baking ensures it remains juicy, well-coated with sauce, and prevents drying out.
Dominique
I probably make this once a week now. So easy, delicious and only one pan required!
Steph
Looked delicious! I’m in the US so not sure I know what some of these ingredients are…or maybe that I haven’t cooked Indian food at home. Are there some substitutions for some of these things?
Sarah
thank you! what ingredients are you unsure about?