Description
This Easy Baked Spicy Sesame Butter Chicken is a flavorful and aromatic dish featuring marinated chicken in a creamy coconut milk and tomato sauce, enriched with Indian spices and topped with a spicy chili butter. Perfectly baked for a tender, juicy result, it pairs wonderfully with steamed rice and naan for a satisfying meal.
Ingredients
Scale
Chicken 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
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
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 pieces with Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon of salt. Mix thoroughly to coat all the chicken evenly. 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 ensure it reaches the right temperature for baking while you prepare the sauce and toppings.
- Prepare and Bake the Chicken: Add the chopped onion to the marinated chicken. Pour the coconut milk over the mixture, then add the tomato paste. Stir everything together until the sauce is creamy and well combined. Arrange slices of cold salted butter on top of the chicken and sprinkle sesame seeds over the dish. Place in the preheated oven and bake for 30-40 minutes, or until the chicken is cooked through and tender. Once done, sprinkle fresh chopped cilantro over the top.
- Make the Chili Butter: While the chicken bakes, melt the salted butter in a small pan over medium heat. Add chili flakes and paprika, cooking until the butter starts to brown and becomes fragrant. Remove from heat immediately to avoid burning.
- Serve: Serve the baked spicy sesame butter chicken hot, spooning it over bowls of steamed rice. Drizzle with the smoky chili butter and accompany with warm naan bread for a complete and flavorful meal. Enjoy!
Notes
- Adjust the cayenne pepper to your preferred spice level; start with 1 teaspoon and increase if desired.
- Using boneless thighs will yield a juicier result, while breasts will be leaner.
- The chili butter adds a smoky heat that complements the creamy sauce beautifully but can be omitted if you prefer less spice.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a gluten-free meal, ensure the naan bread is gluten-free or serve with extra rice.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
