One-pan Baked Butter Chicken

1. Chicken – Best to remove the skin so the sauce isn’t too greasy. Bone-in thighs work best as they remain juicy for the required bake time.

Drumsticks will also works, use a bit more. Boneless thighs – get the sauce going first for around 20 min then add the chicken and bake for a further 15 – 20 min until just cooked through. Breast – personally don’t recommend, flavour result won’t be the same (it’s so lean!). But if you insist, here’s how I’d do it! Cut ~650g/1.3lb into big bite size pieces, cook per boneless thighs above (I’d spray the chicken).

2. Garam masala is an Indian curry spice mix widely available at regular grocery stores these days. Doesn’t cost any more than regular spices!

3. Ghee is a type of clarified butter that is commonly used in Indian cooking, for intense buttery flavour. Kept in the pantry not fridge. Sold at regular grocery stores, or make your own, or just use butter.

4. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti brand sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here.

5. Marinating not essential for this method of cooking because the flesh gets infused with flavour as it bakes! But you can marinade if you want.

6. Sauce thickness – If your sauce isn’t as thick as it should be (oven temp accuracy and baking pan heat conduction come into play here) just remove the chicken and return the sauce into the oven. It will thicken quickly.

Leftovers will keep for 3 to 4 days in the fridge, or freezer for 3 months. Make-ahead – You can assemble the entire thing in a ceramic or glass baking dish, refrigerate overnight then bake tomorrow. Imagine that!

Nutritionper serving, assuming 6 servings.