Description
This Easy Baked Spicy Sesame Butter Chicken is a flavorful, comforting dish combining tender boneless chicken with rich spices, creamy coconut milk, and a touch of heat from cayenne and chili butter. It’s baked to perfection and served with fragrant steamed rice and naan, making for a delightful meal that’s both simple to prepare and packed with bold Indian-inspired flavors.
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 Toppings
- 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
- Steamed rice and naan, for serving
Chili Butter
- 3 tablespoons salted butter
- 1 teaspoon chili flakes
- 1/2 teaspoon paprika
Instructions
- Marinate the chicken: In a baking dish, combine the chicken pieces with Greek yogurt, chopped garlic, fresh grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon of salt. Mix well until the chicken is evenly coated. Let it 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 dish.
- Prepare the sauce and bake: Add the chopped onion to the marinated chicken in the baking dish. Pour the full can of coconut milk over the mixture and add the tomato paste. Stir everything gently until the sauce is creamy and well combined. Arrange the cold salted butter slices evenly on top of the chicken, then sprinkle sesame seeds over the entire dish. Place in the oven and bake for 30-40 minutes, or until the chicken is fully cooked and tender. Once baked, sprinkle fresh chopped cilantro on top for garnish.
- Make the chili butter: While the chicken is baking, melt the salted butter in a small saucepan over medium heat. Add the chili flakes and paprika, stirring occasionally, and cook until the butter starts to brown slightly and becomes fragrant. Remove from heat to prevent burning.
- Serve and enjoy: Serve the baked spicy sesame butter chicken over bowls of steamed rice accompanied by warm naan bread. Drizzle the chili butter over the rice or chicken for an extra layer of rich, spicy flavor. Enjoy your aromatic and comforting meal!
Notes
- Use either boneless chicken breasts or thighs depending on preference; thighs will be juicier.
- Adjust cayenne pepper and chili flakes to control the spice level according to taste.
- Letting the chicken marinate briefly helps infuse the spices but you can marinate longer for deeper flavor.
- Keep an eye on the butter while making the chili butter to avoid burning it.
- If desired, substitute full-fat coconut milk with a lighter version for reduced calories, though it may be less creamy.
- This dish pairs perfectly with steamed basmati rice or your favorite naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
