Ingredients
Chicken Marinade
- 1.2 kg / 2.4 lb (6 pieces) bone-in chicken thighs, skin removed
- 1/2 cup plain full-fat yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger, finely grated
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chilli powder (pure, not US blend) or cayenne pepper powder
- 1 tsp ground cumin
- 1/2 tsp cooking salt / kosher salt
- 2 tbsp / 30g melted ghee or butter
Sauce
- 1 cup tomato passata (US: tomato puree)
- 3/4 cup heavy / thickened cream (or regular cream, or coconut milk)
- 1 1/2 tsp white sugar
- 3/4 tsp cooking salt / kosher salt
To Garnish and Serve
- 1/2 cup coriander leaves (cilantro), for garnish (optional)
- Basmati rice or other plain rice
- Naan bread (easy – no kneading required!)
Instructions
- Preheat Oven: Set your oven to 200°C / 400°F (180°C fan-forced) so it reaches the ideal baking temperature while you prepare the chicken and sauce.
- Make the Marinade and Coat Chicken: In a bowl, combine the yoghurt, lemon juice, ginger, garlic, turmeric, garam masala, chilli powder, cumin, salt, and melted ghee or butter. Add the chicken thighs and toss thoroughly to ensure every piece is fully coated with the flavorful marinade.
- Optional Overnight Marination: For deeper flavor penetration, cover the marinated chicken and refrigerate it overnight before baking. This step is optional but recommended for best taste.
- Assemble in Baking Dish: In a 23 x 33 cm / 9 x 13 inch baking dish, mix together the tomato passata, cream, sugar, and additional salt to form the sauce. Nestle the marinated chicken pieces into the sauce with the smooth side facing up. Scrape any leftover marinade from the bowl and dab it on top of the chicken for extra flavor.
- Bake the Chicken: Place the dish in the preheated oven and bake for 45 minutes total. At 30 and 40 minutes into baking, baste the chicken by spooning the sauce over it to keep it moist and help caramelize the top. The sauce color will change from pink to a vibrant orangey-red as it thickens and cooks.
- Rest and Serve: Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Serve the baked butter chicken over steamed basmati rice, garnished with fresh coriander leaves if desired. Warm naan on the side is perfect for scooping up every last bit of the delicious sauce.
Notes
- Note 1: Using bone-in chicken thighs ensures tender, juicy meat with great flavor. Removing skin reduces excess fat but can be kept on if preferred.
- Note 2: Garam masala is a key spice blend that brings warmth and complexity to the dish.
- Note 3: Ghee or butter adds richness and helps develop the characteristic buttery flavor.
- Note 4: Tomato passata is a smooth tomato puree; substitute with high-quality canned tomato puree if unavailable.
- Note 5: Marinating overnight enhances the depth of flavor but is not mandatory.
- Note 6: The sauce naturally thickens during baking; basting helps achieve a luscious texture and prevents drying out.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian
