Description
This Easy Baked Spicy Sesame Butter Chicken is a flavorful and creamy dish featuring tender boneless chicken pieces marinated in a blend of yogurt and aromatic spices, then baked with coconut milk, tomato paste, and butter. Finished with a fragrant chili butter and sprinkled with sesame seeds and fresh cilantro, this recipe offers a perfect balance of heat and richness served best over steamed rice with warm naan.
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
- 1-2 teaspoons cayenne pepper, use to your taste
- salt and black pepper, to taste
Main Sauce and Bake Ingredients
- 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, toss together the chicken, Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon of salt. Mix well and let it sit for 5 minutes to allow the flavors to meld.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat while you prepare the chicken mixture for baking.
- Combine Sauce Ingredients: Add the chopped onion to the marinated chicken, then pour in the full-fat coconut milk and add the tomato paste. Stir everything together until creamy and thoroughly mixed. Arrange the slices of cold butter evenly over the top and sprinkle the sesame seeds over the dish.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 30-40 minutes until the chicken is fully cooked and tender. Once baked, remove from the oven and top with freshly chopped cilantro.
- Prepare Chili Butter: While the chicken bakes, melt the butter in a small pan over medium heat. Add the chili flakes and paprika and cook until the butter begins to brown and release a nutty aroma. Remove from heat promptly to prevent burning.
- Serve: Dish out the baked chicken and sauce over bowls of steamed rice. Drizzle the chili butter over the top and serve alongside warm naan bread for a complete meal. Enjoy!
Notes
- You can adjust the cayenne pepper to control the heat level according to your preference.
- Using boneless thighs will give a juicier outcome compared to breasts but both work well.
- If you prefer less richness, use light coconut milk instead of full-fat.
- Leftover chili butter can be stored in the refrigerator and used as a flavorful topping for other dishes.
- Make sure to slice the cold butter thinly to ensure even melting during baking.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
