Description
A flavorful and easy-to-make baked spicy sesame butter chicken recipe featuring tender chicken breasts or thighs marinated in yogurt and aromatic spices, baked in a creamy coconut milk and tomato sauce, finished with a fragrant chili butter and sesame seeds. Perfectly served with steamed rice and naan for a comforting, hearty 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
- 1-2 teaspoons cayenne pepper, use to your taste
- Salt and black pepper, to taste
Main Sauce and Baking
- 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 pieces with Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Toss everything together until the chicken is well 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 for Baking: Add the chopped onion to the marinated chicken in the baking dish. Pour the full can of coconut milk over the mixture before stirring in the tomato paste until the sauce becomes creamy and well combined. Next, arrange the sliced cold salted butter evenly over the chicken and sprinkle sesame seeds on top.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the chicken is fully cooked through and tender. After baking, sprinkle freshly chopped cilantro over the top for a burst of freshness.
- Make the Chili Butter: While the chicken is baking, melt the salted butter in a small pan over medium heat. Add chili flakes and paprika to the melted butter. Cook the mixture until the butter begins to brown lightly, then remove from heat to preserve the flavors.
- Serve: Serve the baked spicy sesame butter chicken over bowls of steamed rice. Drizzle the prepared chili butter over the dish and accompany with warm naan bread. Enjoy your rich, spicy, and aromatic meal!
Notes
- You can adjust the cayenne pepper amount depending on your preferred spice level.
- Using full-fat coconut milk gives the sauce a rich and creamy texture.
- Allowing the chicken to marinate briefly helps tenderize the meat and enhance flavors.
- The chili butter adds a nice smoky heat; feel free to reduce or omit if sensitive to spice.
- Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.4 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
