Description
A flavorful and easy recipe for baked spicy sesame butter chicken featuring tender chicken breasts or thighs marinated in a blend of spices and yogurt, baked with creamy coconut milk, tomato paste, and butter, finished with a fragrant chili butter and sesame seeds for a perfect blend of heat and richness.
Ingredients
Scale
Chicken and Marinade
- 2 pounds small boneless chicken breasts or thighs
- 1/4 cup plain Greek yogurt
- 6 cloves garlic, chopped
- 2 tablespoons fresh grated ginger
- 2 tablespoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoons cayenne pepper
- salt and black pepper to taste
Main Bake
- 4 tablespoons salted butter
- 1 large yellow onion, chopped
- 1 can (14 ounce) full-fat coconut milk
- 1/2 cup tomato paste
- 2 tablespoons cold salted butter, sliced
- 2 tablespoons sesame seeds
- 1/2 cup fresh cilantro, chopped
Chili Butter
- 3 tablespoons salted butter
- 1 teaspoon chili flakes
- 1/2 teaspoon paprika
To Serve
- steamed rice
- naan bread
Instructions
- Marinate the Chicken: In a baking dish, combine the chicken with Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Toss well to coat and let sit for 5 minutes to allow the flavors to meld.
- Preheat the Oven: Set the oven temperature to 400 degrees Fahrenheit to prepare for baking the chicken.
- Prepare the Baking Dish: Add the chopped onion to the marinated chicken. Pour in the full-fat coconut milk and add the tomato paste. Stir gently until the mixture is creamy and evenly combined. Arrange the slices of cold salted butter evenly on top of the chicken and sprinkle with sesame seeds.
- Bake the Chicken: Place the baking dish in the oven and bake for 40 minutes, or until the chicken is fully cooked and tender. Remove the dish and sprinkle freshly chopped cilantro over the top for garnish.
- Make the Chili Butter: While the chicken bakes, melt the butter in a small pan over medium heat. Add chili flakes and paprika, cooking until the butter starts to brown slightly for added depth of flavor. Remove from heat and set aside.
- Serve: Plate the baked spicy sesame butter chicken over bowls of steamed rice. Drizzle generously with the prepared chili butter and serve alongside warm naan bread. Enjoy your flavorful meal!
Notes
- Adjust cayenne pepper according to your preferred spice level, starting with 1 teaspoon if sensitive to heat.
- Using both Greek yogurt and coconut milk ensures the chicken is tender and the sauce is creamy; substitutions may affect texture.
- Butter slices on top help create a rich sauce, so do not omit.
- For a dairy-free version, replace butter with ghee or plant-based butter alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with additional chopped cilantro and lemon wedges if desired for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
