Description
This Easy Baked Spicy Sesame Butter Chicken is a flavorful and comforting dish featuring tender chicken marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices. Baked with rich coconut milk, tomato paste, and buttery sesame seeds, it delivers a creamy and spicy curry experience that’s simple to prepare and perfect served over steamed rice with naan and a delicious homemade chili butter sauce.
Ingredients
Units
Scale
Chicken and 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 (1 tsp salt for marinade)
Cooking Ingredients
- 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 Sauce
- 3 tbsp salted butter
- 1 tsp chili flakes
- 1/2 tsp 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 of salt. Toss everything together until the chicken is evenly coated. Let the mixture sit for 5 minutes to absorb the flavors.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare the Baking Dish: Add the chopped onion to the marinated chicken. Pour the entire can of full-fat coconut milk over the mixture, then add the tomato paste. Stir gently until the sauce is creamy and well combined. Arrange the sliced cold butter evenly on top of the chicken and sprinkle with sesame seeds.
- Bake the Chicken: Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the chicken is fully cooked through and tender. Once done, garnish the dish with freshly chopped cilantro for a burst of freshness.
- Make the Chili Butter: While the chicken bakes, 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 develop a nutty aroma. Remove from heat and set aside.
- Serve: Spoon the baked spicy sesame butter chicken over bowls of steamed rice. Drizzle generously with the warm chili butter sauce. Serve alongside warm naan bread for a complete, delicious meal. Enjoy!
Notes
- You can adjust the cayenne pepper quantity to control the spiciness of the dish.
- Using bone-in chicken thighs can add extra flavor and juiciness, but increase cooking time slightly.
- The chili butter can be prepared ahead and stored in the fridge; reheat gently before serving.
- For a dairy-free option, substitute the butter with ghee or a vegan butter alternative.
- Leftovers taste great and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
