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One-Pan Tandoori Butter Chicken Bake, a Indian-inspired recipe: a streamlined, flavor-packed butter chicken bake...

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One-Pan Tandoori Butter Chicken Bake

6 servings5 / 5

A streamlined, flavor-packed butter chicken bake featuring succulent tandoori-marinated chicken thighs, roasted tomatoes, and caramelized onions, all finished in a silky, rich sauce.

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Time

Prep
15min
Cook
25min
Chill
5min
Total
45min

Nutrition

per serving
Calories
855
Protein
41.4g
Carbs
68.7g
Fat
44.7g

One serving: 1/6 of the bake with 1/4 cup cooked rice and 1 naan

Instructions

Preparation

  1. In a large bowl, toss the chicken pieces with the yogurt, tandoori spice blend, half the ginger, and half the cilantro.
  2. Marinate for at least 15 minutes while preheating the oven to 425F.

Baking

  1. In a 9x13 baking dish, arrange the marinated chicken. Scatter the red onion rings, whole cherry tomatoes, sliced green chilli, and remaining ginger on top.
  2. Whisk the tomato puree, butter, and heavy cream together in a small bowl, then pour evenly over the chicken mixture.
  3. Bake for 25 minutes until the chicken is cooked through and tomatoes have burst.

Assembly

  1. Remove from the oven and use a spoon to stir the mixture, folding the burst tomatoes and caramelized onions into the sauce.
  2. Serve hot over a scoop of steamed basmati rice with naan on the side, garnished with the remaining fresh cilantro.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Pat the chicken thighs dry before marinating to ensure the yogurt mixture adheres properly and browns instead of steaming.

Tip 2 of 3

Do not skip the 10-minute rest after baking; it allows the sauce to thicken slightly and the flavors of the burst tomatoes to fully meld with the cream.

Tip 3 of 3

If you prefer a deeper color, broil the dish for the final 2 minutes of the bake to char the chicken edges.

Source

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TAGS

Indian-inspiredOne-PanChickenHigh ProteinComfort Food

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