One-Pan Baked Butter Chicken is my favorite weeknight dinner solution—it’s fast, flavorful, and minimal clean-up. This recipe delivers tender, juicy chicken thighs in a rich, creamy butter chicken sauce, all baked to perfection in one dish. If you’re short on time but still want a dish that feels special, this is the recipe for you.

I’m all about saving time in the kitchen, and this shortcut Indian butter chicken oven recipe does just that. Forget the endless stirring over a stove or marinating for hours—this version is quick, easy, and absolutely delicious. Plus, you’ll only need one pan to pull it off, which means fewer dishes. Trust me, once you try it, you might never go back to the traditional method!

Why This One-Pan Baked Butter Chicken Is a Game-Changer

Hands-off cooking: After a quick 10-minute prep, the oven does all the heavy lifting. Use that time to catch up on emails, help with homework, or just relax.
Minimal clean-up: One baking dish means no sink full of pots and pans.
Quick prep: Traditional butter chicken can take hours to cook and simmer. This version simplifies the process without sacrificing flavor.
Delicious results: The chicken roasts beautifully, soaking up all those spices, while the sauce becomes rich, creamy, and packed with flavor.
Perfect meal prep option: This dish reheats wonderfully, making it ideal for lunches or dinners later in the week.

Equipment You’ll Need for This One-Pan Baked Butter Chicken

To make this easy butter chicken recipe, you only need a few basic tools:

Baking dish: A 9×13-inch glass or ceramic baking dish works best. The high sides help the sauce thicken and coat the chicken perfectly.
Mixing bowl: Use this to prep your marinade. I always pick a medium-sized one for easy tossing.
Tongs or a spoon: For moving the chicken and basting—it doesn’t have to be fancy!

If you’re looking for budget-friendly options, any oven-safe dish will do the trick. Just ensure it’s large enough to fit all your chicken thighs snugly without overcrowding.

Simple Ingredients for One-Pan Baked Butter Chicken

This recipe uses pantry staples and fresh ingredients to deliver authentic flavor that feels like restaurant-quality. Here are the key players:

Bone-in chicken thighs: They’re juicy, flavorful, and perfect for this baked method. Plus, they don’t dry out like chicken breasts tend to.
Garam masala: This Indian spice blend is a flavor powerhouse. Look for it in the spice aisle of your local grocery store—it’s worth keeping on hand.
Tomato passata: This smooth, pureed tomato base creates a rich and velvety sauce. If you can’t find passata, try blending canned tomatoes for a similar texture.
Ghee or butter: Ghee brings an authentic buttery richness to the dish, but regular butter works just as well if that’s what you have at home.

Pro Tip: Don’t skip the cilantro garnish if you can help it—it adds a bright, fresh contrast to the creamy sauce!

One-Pan Baked Butter Chicken Recipe Details

Servings: 5-6 people
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Difficulty: Easy

One-Pan Baked Butter Chicken Ingredients

Chicken: 1.2 kg/2.4 lb (6 pieces) bone-in chicken thighs, skin removed
Butter chicken marinade:
- 1/2 cup plain full-fat yogurt
- 1 tbsp lemon juice
- 1 tbsp finely grated ginger
- 2 cloves garlic, finely grated or crushed
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1/2 tsp chili powder or cayenne pepper
- 1 tsp ground cumin
- 1/2 tsp kosher salt
Butter chicken curry sauce:
- 2 tbsp melted ghee or butter
- 1 cup tomato passata
- 3/4 cup heavy cream or coconut milk
- 1 1/2 tsp white sugar
- 3/4 tsp kosher salt
Serving: Cooked basmati rice, naan, and chopped cilantro for garnish

How to Make One-Pan Baked Butter Chicken

Preheat the oven: Set it to 200°C (400°F) or 180°C (fan-forced).
Marinate the chicken: In a mixing bowl, whisk together yogurt, lemon juice, ginger, garlic, and spices. Add chicken thighs and coat them completely. If you have time, marinate in the fridge for up to 12 hours; otherwise, skip this step.
Assemble in the baking dish: In your baking dish, whisk together the sauce ingredients—ghee, tomato passata, cream, sugar, and salt. Nestle the chicken thighs into the sauce, skin-side up, and scrape any leftover marinade onto the chicken for extra flavor.
Bake: Slide the dish into the preheated oven and bake for 45 minutes, basting the chicken with sauce at the 30- and 40-minute marks. The sauce will turn a beautiful orangey-red and thicken.
Serve: Let the chicken rest for 5 minutes out of the oven. Serve over basmati rice with a sprinkle of fresh cilantro and some naan on the side for mopping up that incredible sauce.

Jake’s Tips for the Best One-Pan Baked Butter Chicken

Time-saving marinade: If you’re short on time, skip the marinade entirely. Baking infuses plenty of flavor as-is.
Use bone-in, skinless thighs: They stay juicy while baking and soak up the sauce perfectly.
Baste, baste, baste: Basting twice during baking keeps the chicken moist and drenched in flavor.
Thicken the sauce: If your sauce isn’t thick enough after baking, remove the chicken and pop the dish back in the oven for a few minutes to reduce it.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a microwave or stovetop with a splash of water to loosen the sauce.

Easy One-Pan Baked Butter Chicken Variations

Swap chicken thighs for drumsticks: These work beautifully with just a slight adjustment to the cooking time.
Make it dairy-free: Use coconut milk instead of heavy cream, and skip the yogurt in the marinade.
Add veggies: Toss in cauliflower florets or green beans halfway through baking for a complete meal.
Spice it up: Add another 1/2 tsp of chili powder for an extra kick.

One-Pan Baked Butter Chicken FAQs

Can I use chicken breasts instead of thighs?

Yes, but I recommend cutting the breasts into large pieces and reducing the bake time to prevent drying out. Bone-in thighs are still the best option!

What’s the best way to reheat leftovers?

Place the chicken and sauce in a microwave-safe dish with a splash of water. Heat in 30-second intervals, stirring occasionally, until warmed through.

Do I need to marinate the chicken overnight?

Not at all! This shortcut method bakes the flavors directly into the chicken, so marinating is optional.

Can this recipe be made ahead of time?

Yes! Assemble everything in the baking dish, cover, and refrigerate overnight. Bake fresh the next day for a stress-free dinner.

What’s a good side dish for butter chicken?

Basmati rice and naan are classics, but steamed veggies or a simple cucumber-yogurt salad also pair wonderfully.

If you try this One-Pan Baked Butter Chicken, let me know how it worked out for you! What’s your favorite weeknight dinner shortcut? Share your tips in the comments below!