Description
This Easy Baked Spicy Sesame Butter Chicken is a flavorful and creamy dish made with tender boneless chicken, aromatic spices, and rich coconut milk. Topped with toasted sesame seeds and fresh cilantro, it’s perfect served with steamed rice and naan for a comforting meal.
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
- 1 teaspoon salt
- Black pepper, to taste
Main Dish
- 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, Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, salt, and black pepper. Toss everything together so the chicken is well coated. Let it sit for 5 minutes to absorb the flavors.
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) and allow it to fully preheat while you prepare the chicken mixture.
- Prepare the Sauce and Bake: Add the chopped onion to the chicken mixture, then pour the full-fat coconut milk over it. Stir in the tomato paste until the sauce is creamy and evenly mixed. Arrange the sliced cold salted butter over the chicken and sprinkle with sesame seeds. Place the baking dish in the oven and bake for 40 minutes, or until the chicken is fully cooked through.
- Make the Chili Butter: While the chicken is baking, melt 3 tablespoons of salted butter in a small pan over medium heat. Add the chili flakes and paprika, cooking until the butter begins to brown slightly and the spices are fragrant. Remove from heat to prevent burning.
- Serve the Dish: Once the chicken is done, remove it from the oven and garnish with fresh chopped cilantro. Serve over bowls of steamed rice alongside the warm naan bread. Drizzle with the prepared chili butter for an extra kick of flavor. Enjoy your meal!
Notes
- Use boneless chicken thighs for juicier results compared to breasts.
- Adjust cayenne pepper according to your preferred spice level; start with 1 teaspoon for mild heat.
- If you prefer a thicker sauce, bake uncovered to allow some liquid to evaporate.
- For a dairy-free option, substitute butter with coconut oil in both the main dish and chili butter.
- Leftover chicken and sauce store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
