Butter chicken is a favourite takeaway option. But, if it’s not the weekend, or you don’t feel like going over budget, this recipe is just as easy to make at home. Our one-pan butter chicken recipe is made all in one tray. Mix up your ingredients and throw them straight in the oven.
While your oven is doing all the hard work, prep a simple mint yoghurt to serve with your delicious traybake dinner. The best (and easiest) fakeaway option yet!
Ingredients
Method
Preheat oven to 220°C /200°C fan-forced.
Combine 1/2 cup yoghurt, 2 tablespoons butter chicken paste and lemon juice in a bowl. Add chicken and stir, making sure the chicken is well coated.
Lightly grease a 5 1/2 cm deep, 20x30cm ovenproof dish. Scatter onion over its base. Drizzle in the oil, stirring to coat the onion, then spread the onion across the base of the dish. Place chicken on top of the onion, then spoon over all the marinade. Bake, uncovered, for 10 minutes.
Meanwhile, whisk remaining 2 tablespoons paste, passata and cream together until smooth. Pour over the chicken. Bake, uncovered, for a further 20 minutes, basting halfway through. Cover and let the chicken rest for 5 minutes, if time permits.
Combine remaining 3/4 cup yoghurt and the mint. Garnish butter chicken with extra mint leaves or coriander. Serve with rice, naan and the mint yoghurt.
You can easily bake butter chicken in the oven. This recipe bakes the chicken uncovered with aromatics for 10 minutes, before covering with the butter chicken sauce and cooking for a further 20 minutes.
Butter chicken takes a short amount of time to cook, depending on whether you’re cooking it on the stove or in the oven. This recipe takes 30 minutes of cooking time in the oven.
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