Description
This Easy Baked Spicy Sesame Butter Chicken is a flavorful and comforting dish featuring tender chicken breasts or thighs marinated in aromatic spices and Greek yogurt, then baked in a creamy coconut milk and tomato sauce. Topped with toasted sesame seeds and fresh cilantro, and served alongside a zesty chili butter, this recipe offers a perfect balance of heat and richness that pairs beautifully with steamed rice and warm naan.
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
Baking Mixture
- 4 tbsp salted butter
- 1 large yellow onion, chopped
- 1 can (13.5 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
- 3 tbsp salted butter
- 1 tsp chili flakes
- 1/2 tsp paprika
For Serving
- 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 well 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.
- Prepare for Baking: Add the chopped onion to the marinated chicken. Pour the full-fat coconut milk over the mixture, then add the tomato paste. Stir gently until the sauce is creamy and ingredients are well incorporated. Arrange the sliced cold butter evenly over the top of the chicken and sprinkle sesame seeds on it.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the chicken is cooked through and tender. Once done, remove from the oven and garnish with fresh chopped cilantro.
- Make the Chili Butter: While the chicken bakes, melt the butter in a small skillet over medium heat. Add the chili flakes and paprika and cook until the butter starts to brown and the spices release their aroma. Remove from heat.
- Serve: Serve the baked spicy sesame butter chicken over bowls of steamed rice. Drizzle with the prepared chili butter and accompany with warm naan bread. Enjoy the vibrant flavors and comforting textures!
Notes
- You can adjust the cayenne pepper to control the heat level according to your preference.
- Using boneless thighs instead of breasts will result in a juicier and more flavorful dish.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free yogurt.
- Make sure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
