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Sheet Pan Indian Butter Chicken

Image of prepared Sheet Pan Indian Butter Chicken recipe
  • prep time: 10 min
  • total time: 50 min
  • serves: 6 people
  • calories: 383 1 serving

Butter Chicken is a classic Indian recipe where chicken is cooked in a mildly spiced, but rich tomato sauce.  Our recipe for Sheet Pan Indian Butter Chicken makes it super easy to cook this dish at home. Vodka sauce is the unexpected ingredient that provides the richness that would typically come from adding cream and butter to the sauce.   It takes just about 10 minutes to pull this version of a classic Indian dish together.  Chicken, cauliflower and carrots bake to perfection all on one sheet pan for a nutritious, veggie rich dinner that is perfect for any night of the week.


  • 1 jar (24 ounces) Prego® Creamy Vodka Sauce (see note below if you don't have this variety)
  • 1 tablespoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 2 pounds boneless, skinless chicken thigh (about 8 thighs)
  • 2 1/2 cups baby-cut carrots (we used tri-colored) (about 12 ounces)
  • 1 pound cauliflower florets (about 4 cups)
  • 2 tablespoons olive oil
  • 1/4 cup chopped cilantro


  • Tips

    • Recipe Note: This recipe will also work with a 15x11-inch rimmed baking sheet.
    • Ingredient Note: If you don't have the Prego® Creamy Vodka Sauce, you can use Prego® Traditional plus 1/2 cup heavy whipping cream instead.
  • Step 1

    Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating).  While the oven is heating, stir the sauce, curry powder, garlic powder and ginger in a small bowl (or save on cleanup time and add the seasonings to the sauce in the jar and stir).

  • Step 2

    Place the chicken on one half of a rimmed baking sheet (about 18x13-inch size) and place the carrots and cauliflower on the other half. Season the chicken and vegetables as desired.  Drizzle the chicken and vegetables with the oil and toss to coat.  Bake for 20 minutes, stirring the vegetables once halfway through the baking time. 

  • Step 3

    Pour the sauce mixture over the chicken and vegetables and toss to coat.  Bake for 20 minutes or until the chicken is cooked through and the vegetables are tender.  Sprinkle with the cilantro and serve hot.

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Made With

Calories 383
Total Fat 19 g
Sat. Fat 6.1 g
Trans Fat 0 g
Cholesterol 148 mg
Sodium 584 mg
Total Carb 20 g
Dietary Fiber 5 g
Sugar 11 g
Protein 29 g
Vitamin D 1 %DV
Calcium 7 %DV
Iron 14 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.