Description
This Easy Baked Spicy Sesame Butter Chicken recipe combines tender chicken marinated in a blend of yogurt and aromatic spices, baked in a creamy coconut tomato sauce and topped with a flavorful chili butter. Perfectly balanced with garam masala, turmeric, and a touch of cayenne, it’s a comforting and vibrant dish served over steamed rice and naan.
Ingredients
Units
Scale
Chicken Marinade
- 2 lb small boneless chicken breasts or thighs
- 1/4 cup plain Greek yogurt
- 6 cloves garlic, chopped
- 2 tbsp fresh grated ginger
- 2 tbsp garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1-2 tsp cayenne pepper, to taste
- Salt and black pepper, to taste
Sauce and Baking
- 4 tbsp salted butter
- 1 large yellow onion, chopped
- 1 can (13.5-14 oz) full-fat coconut milk
- 1/2 cup tomato paste
- 2 tbsp cold salted butter, sliced
- 2 tbsp sesame seeds
- 1/2 cup fresh cilantro, chopped
Chili Butter
- 3 tbsp salted butter
- 1 tsp chili flakes
- 1/2 tsp paprika
For Serving
- Steamed rice
- Naan bread
Instructions
- Marinate the Chicken: In a baking dish, combine the chicken pieces with Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Toss everything until chicken is evenly coated. Let the mixture sit for 5 minutes to allow the flavors to meld.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare the Sauce and Bake: Add the chopped onion into the marinated chicken dish. Pour in the full-fat coconut milk, then add the tomato paste. Stir gently until the sauce is creamy and fully combined with the chicken. Arrange the sliced cold salted butter evenly over the top of the chicken and sprinkle sesame seeds over everything. Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the chicken is cooked through and tender. Once out of the oven, top the dish with fresh chopped cilantro.
- Make the Chili Butter: While the chicken is baking, melt 3 tablespoons of salted butter in a small pan over medium heat. Add chili flakes and paprika, and cook until the butter begins to brown slightly and develop a nutty aroma. Remove from heat to prevent burning.
- Serve: Serve the baked spicy sesame butter chicken hot over bowls of steamed rice with a side of naan bread. Drizzle the warm chili butter over the top or on the side for an added kick. Enjoy!
Notes
- You can adjust the cayenne pepper quantity depending on your preferred spice level.
- Using boneless chicken thighs will yield juicier results compared to breasts.
- For a dairy-free option, substitute salted butter with coconut oil but note the flavor profile will slightly change.
- Letting the chicken marinate longer (up to a few hours) can enhance flavor absorption.
- Ensure the butter does not burn when making chili butter; watch carefully and remove from heat promptly.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
