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One-Pan Tandoori Butter Chicken Bake

45 min6 servingsEasy5 / 5

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One-Pan Tandoori Butter Chicken Bake
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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Shared by a CookEase Chef

Recipe Details

Prep15m
Cook25m
Chill5m
Total45m
Servings: 6
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/6 of the bake with 1/4 cup cooked rice and 1 naan
855
Calories
41.4g
Protein
68.7g
Carbs
44.7g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
Indian-inspiredOne-PanChickenHigh ProteinComfort Food
MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

  • 900gChicken Thighs(Boneless, skinless, left whole)
  • 1cupYogurt(Plain, full-fat)
  • 2tbspTandoori Spice Blend(Store-bought or homemade)
  • 2largeRed onion(Sliced into thin rings)
  • 2cupCherry tomatoes(Left whole)
  • 3wholeGreen chilli(Thinly sliced)
  • 2tbspGinger(Fresh, minced)
  • ½cupCilantro(Fresh, chopped, divided)

Sauce

  • 1cupTomato Puree(Canned, plain)
  • 3tbspButter(Unsalted, cold cubes)
  • ½cupHeavy Cream(Room temperature)

Serve

  • 1 ½cupBasmati Rice(Dried, to be steamed separately)
  • 6pieceNaan(Warm, for serving)

Instructions

Preparation

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

Baking

  1. 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. 2 Whisk the tomato puree, butter, and heavy cream together in a small bowl, then pour evenly over the chicken mixture.
  3. 3 Bake for 25 minutes until the chicken is cooked through and tomatoes have burst.

Assembly

  1. 1 Remove from the oven and use a spoon to stir the mixture, folding the burst tomatoes and caramelized onions into the sauce.
  2. 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 & 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.

One-Pan Tandoori Butter Chicken Bake | CookEase