Shake and Bake Butter Chicken
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Shake and Bake Butter Chicken

Chicken pieces coated in Royco Butter Curry Chicken Sauce and baked in the oven to create a fragrant one-tray feast.


Family Friendly


  • 30ml oil
  • 8 pieces of chicken, skin on (4 thighs and 4 drumsticks)
  • 1 onion, cubed
  • 4 garlic cloves, finely chopped
  • 45ml tomato paste
  • 1 x Royco Butter Chicken Dry Cook In Sauce
  • 125ml cream
  • 125ml water
  • Sides – rice, naan, sambal, raita
  • Fresh coriander


  • Preheat the oven to 180C.
  • Put the oil into a large casserole dish. Heat over a high heat on the stove top. Once hot, add the chicken pieces skin side down.
  • Allow to colour nicely on all sides then remove from the dish. 
  • Turn the heat down to medium then add the onions, fry for 5 minutes, then add the garlic. Fry for a further 2-3 minutes. 
  • Add the Royco Butter Chicken, cream and the water. Bring to a simmer then remove from the heat. Add the chicken pieces skin side up.
  • Place the dish into the oven and bake for 45 minutes, or until the chicken is cooked through.
  • Serve the butter chicken curry garnished with coriander. Serve with your choice of sides - rice, naan bread, and sambals or raitas.