These Easy Indian Butter Inspired Oven Baked Chicken Thighs are SO flavorful! They’re easy to make but do take a bit of time so you might want to wait until you have a day off to make it.
Once you’ve tasted this chicken thigh recipe though, you’ll want to make it again and again. We love to serve it with rice, roasted potatoes, or this peach slaw.
Easy Indian Butter Inspired Oven Baked Chicken Thighs
Yield: 8
Prep Time: 25 min
Cook Time: 45 min
Total Time: 1 hour and 10 min
Ingredients:
1 cup Butter, divided
A medium sized onion, minced
1 tbsp minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 tsp Salt
1 tsp Cayenne pepper
1 tbsp Garam masala
4 lbs Chicken Thighs
2 tbsp vegetable oil
2 tbsp Tandoori masala
Instructions:
In a large skillet, over medium heat, add 2 tablespoons butter. Heat until melted.
Add the onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
In a medium sized saucepan add the cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala. Whisk to combine.
Place the saucepan over medium to high heat and bring to a simmer, stirring often.
Reduce the heat to the sauce pan to medium-low, cover, and simmer for 20 minutes.
Make sure to stir occasionally while the sauce cooks.
Add the caramelized onions and minced garlic to the saucepan. Stir to combine.
Remove from the heat and allow to reach room temperature
Preheat your oven to 375 degrees
In a large sealable bag add your chicken thighs and masala spice.
Shake your rub to evenly coat your chicken.
Add ½ of your sauce to the chicken and toss or rub to evenly coat.
Place the chicken thighs on the baking sheet.
Bake for 20 minutes.
Remove the chicken from the oven and coat the chicken with ¼ of the remaining sauce.
Place back in the oven for another 15-20 minutes.
Remove the chicken from the oven and coat with the remaining sauce.
Turn your oven to broil medium to high, place the chicken back in the oven for 5-6 minutes until crispy.
Garnish and serve
Easy Indian Butter Inspired Oven Baked Chicken Thighs
Ingredients
- 1 cup Butter divided
- 1 Onion minced
- 1 tbsp Minced garlic
- 1 15 ounce Can tomato sauce
- 3 cups Heavy cream
- 2 tsp Salt
- 1 tsp Cayenne pepper
- 1 tbsp Garam masala
- 4 lbs Chicken Thighs
- 2 tbsp Vegetable oil
- 2 tbsp Tandoori masala
Instructions
- In a large skillet, over medium heat, add 2 tablespoons butter.
- Heat until melted.
- Add the onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
- In a medium sized saucepan add the cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala. Whisk to combine.
- Place the saucepan over medium to high heat and bring to a simmer, stirring often.
- Reduce the heat to the sauce pan to medium-low, cover, and simmer for 20 minutes.
- Make sure to stir occasionally while the sauce cooks.
- Add the caramelized onions and minced garlic to the saucepan. Stir to combine.
- Remove from heat and allow to reach room temperature
- Preheat your oven to 375 degrees
- In a large sealable bag add your chicken thighs and masala spice. Shake to evenly coat the chicken.
- Add ½ of your sauce to the chicken and toss or rub to evenly coat.
- Place the chicken thighs on the baking sheet.
- Bake for 20 minutes.
- Remove the chicken from the oven and coat the chicken with ¼ of the remaining sauce.
- Place back in the oven for another 15-20 minutes.
- Remove the chicken from the oven and coat with the remaining sauce.
- Turn your oven to broil medium to high, place the chicken back in the oven for 5-6 minutes until crispy.
- Garnish and serve