Oven Roasted Mom’s Butter Chicken: A Creamy, Flavorful Comfort Classic

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a roasting pan.

Prepare the Chicken:
Season the chicken pieces with olive oil, salt, pepper, cumin, paprika, turmeric, coriander, and garam masala. Rub the spices evenly over the chicken to ensure all pieces are coated well.

Roast the Chicken:
Place the seasoned chicken pieces on the prepared baking sheet or roasting pan. Roast the chicken in the oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. If using boneless chicken, check the cooking time as it may cook faster.

Prepare the Butter Sauce:
While the chicken is roasting, melt the butter in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Add the Tomatoes and Cream:
Stir in the crushed tomatoes and bring the mixture to a simmer. Allow the sauce to cook for about 10 minutes, allowing the flavors to meld together. Stir in the heavy cream and yogurt (if using) to create a rich, smooth sauce. Season with salt and pepper to taste.

Combine the Chicken and Sauce:
Once the chicken is roasted, remove it from the oven and place it in the skillet with the butter sauce. Spoon some of the sauce over the chicken to coat each piece evenly. Simmer the chicken in the sauce for another 5-10 minutes, allowing it to soak up all the flavors.

Serve:
Garnish with fresh cilantro and serve with steamed rice, naan bread, or a side of vegetables. Squeeze fresh lemon juice over the chicken for an added burst of flavor.

Serving and Storage Tips: