Easy Baked Spicy Sesame Butter Chicken Recipe

I can’t wait to share this Easy Baked Spicy Sesame Butter Chicken Recipe with you—it’s one of those dishes that instantly feels like a cozy hug on a plate. The mix of spices with that creamy coconut milk sauce creates a beautiful balance of flavors that’s both comforting and exciting. Whether you’re making dinner after a long day or want to impress friends without spending hours in the kitchen, this recipe fits the bill perfectly.

What I love most about this Easy Baked Spicy Sesame Butter Chicken Recipe is how hands-off it is once it’s in the oven—letting those ingredients do their thing while you relax or prepare your sides feels like a little kitchen magic. Plus, the spicy chili butter drizzle is my secret weapon to give it that extra pop of flavor. Trust me, once you’ve tried it, it’s going to become a staple in your dinner rotation too.

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Ingredients & Why They Work

Each ingredient in this Easy Baked Spicy Sesame Butter Chicken Recipe plays a key role—from adding deep warmth to creating a luscious, creamy base. When you shop, aim for quality spices and fresh ginger to get that vibrant flavor that makes this dish sing.

• Chicken (small boneless breasts or thighs): Thighs give extra juiciness, but breasts work if you prefer leaner meat.
• Plain Greek yogurt: Tenderizes the chicken and adds a subtle tang that balances the spices.
• Garlic: Freshly chopped garlic gives a punch of aromatic flavor that’s hard to beat.
• Fresh grated ginger: Adds brightness with a slight peppery undertone that pairs beautifully with the spices.
• Garam masala: This warm spice blend is the heart of the dish’s Indian-inspired flavor.
• Cumin: Earthy and slightly smoky, cumin complements garam masala perfectly.
• Turmeric: Brings color and a subtle earthiness that rounds out the palate.
• Cayenne pepper: Adds just the right amount of heat—you can adjust to your spice level.
• Salt and black pepper: Must-haves for seasoning and balancing flavors.
• Salted butter: Used twice—once in the sauce and again for the chili butter topping—to bring richness and depth.
• Yellow onion (chopped): Adds sweetness and texture to the sauce as it bakes.
• Full-fat coconut milk (canned): Creates an irresistibly creamy base that mellows the spices.
• Tomato paste: Adds tang and richness to balance the creaminess.
• Sesame seeds: Toasty crunch that livens up the finished dish.
• Fresh cilantro (chopped): Bright herbal note that lightens the rich sauce when sprinkled on top.
• Chili flakes and paprika: Infuse the butter sauce with smoky, spicy warmth.

Tweak to Your Taste

One of my favorite things about this Easy Baked Spicy Sesame Butter Chicken Recipe is how easily you can customize it. I often tweak the spice level or swap chicken cuts depending on what’s on hand or what my mood calls for.

• Heat levels: If you’re heat sensitive, start with half a teaspoon of cayenne and chili flakes, then adjust up gradually as you get a feel for it.
• Protein swap: I’ve subbed in turkey thighs or even firm tofu for a vegetarian spin—just adjust baking time accordingly.
• Herbs and nuts: Add toasted cashews or a sprinkle of fresh mint alongside cilantro for a fresh twist.
• Creaminess: For a dairy-free option, just swap the Greek yogurt with a plant-based yogurt—though note it might mellow the tartness a bit.

Step-by-Step: How I Make Easy Baked Spicy Sesame Butter Chicken Recipe

Step 1: Marinade Magic

First, toss your chicken pieces in the yogurt, garlic, fresh ginger, and all those glorious spices—garam masala, cumin, turmeric, cayenne, salt, and pepper. This little marinade works wonders to tenderize and flavor the meat within just five minutes. I like to use a baking dish here for easy mixing and less mess.

Step 2: Prep for Baking

Preheat your oven to 400 degrees Fahrenheit. Then add chopped onions on top of the marinated chicken, pour in the creamy coconut milk and swirl in the tomato paste until the sauce looks silky and blended. Dot the top with slices of salted butter and sprinkle sesame seeds over everything. This setup locks in moisture and layers of flavor as it bakes.

Step 3: Bake to Perfection

Place your dish in the oven, uncovered, and bake for 30 to 40 minutes until the chicken is cooked through and the sauce has thickened slightly. Keep an eye out so the edges don’t burn. When done, sprinkle fresh cilantro on top right away for a fresh pop.

Step 4: Make the Chili Butter

While your chicken is baking, melt butter in a small pan along with chili flakes and paprika. Cook gently until the butter starts to brown slightly and fills your kitchen with that smoky, spicy aroma. Pour this chili butter over the chicken just before serving—you’ll want to drizzle it so that every bite has a bit of that lip-smacking heat.

How to Serve Easy Baked Spicy Sesame Butter Chicken Recipe

Garnishes

I never skip a fresh handful of chopped cilantro; it really brightens the whole dish. Toasted sesame seeds sprinkled on top add an irresistible crunch that highlights the sesame butter flavors. Sometimes, I add a squeeze of fresh lime juice for extra zing just before serving.

Side Dishes

This chicken tastes best with fluffy steamed jasmine or basmati rice to soak up the creamy sauce. Warm naan bread is a must for me—it’s perfect for mopping up every last bit. A simple cucumber salad or roasted veggies balance the heat and richness wonderfully.

Creative Ways to Present

Whenever I have company, I like to serve this chicken in shallow bowls with the chili butter drizzled in a pretty swirl on top and a side of naan torn into chunky pieces. For a dinner party, plating it with a sprinkle of toasted sesame seeds and a rainbow of fresh herbs adds that wow factor every guest notices.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce in an airtight container in the fridge, and it usually stays great for 3 to 4 days. Just make sure to let it cool fully before sealing to keep the flavors vibrant and avoid sogginess.

Freezing

This recipe freezes surprisingly well. I portion out the chicken and sauce into freezer-safe containers and freeze for up to 2 months. When I thaw, I do so overnight in the fridge for the best texture.

Reheating

To reheat, I gently warm the chicken and sauce over low heat on the stove, stirring occasionally to keep it creamy and prevent separation. Adding a splash of coconut milk or water helps bring back the sauce’s smooth consistency. The chili butter can be quickly reheated or made fresh to drizzle on top.

FAQs

Final Thoughts

This Easy Baked Spicy Sesame Butter Chicken Recipe has become such a go-to in my kitchen because it checks all the boxes: simple prep, bold flavors, and always a crowd-pleaser. I hope you enjoy making it as much as I do—it’s perfect for those evenings when you want something special without the stress. Give it a try, and don’t forget to add that spicy chili butter drizzle for the ultimate finish!

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