Description
This easy baked spicy sesame butter chicken recipe features tender boneless chicken marinated in a flavorful blend of yogurt, spices, and aromatics. Baked with creamy coconut milk and tomato paste, it’s topped with sesame seeds and fresh cilantro, complemented by a rich chili butter sauce. Perfect served with steamed rice and naan for a satisfying meal bursting with 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
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- Black pepper, to taste
Baking Components
- 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
For Serving
- Steamed rice
- Naan bread
Instructions
- Marinate the Chicken: In a baking dish, toss together the chicken, Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, salt, and black pepper. Mix well to coat all pieces evenly. Let it sit for 5 minutes to allow the flavors to meld.
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the chicken.
- Combine Ingredients and Bake: Add the chopped onion to the marinated chicken in the dish. Pour the full-fat coconut milk over it, then add the tomato paste. Stir gently until the mixture is creamy and fully combined. Arrange the sliced cold salted butter on top of the chicken. Sprinkle sesame seeds evenly over everything. Place the baking dish in the oven and bake for 40 minutes or until the chicken is thoroughly cooked through and tender. Once done, top with fresh cilantro.
- Prepare Chili Butter Sauce: While the chicken bakes, melt the butter in a small pan over medium heat. Add chili flakes and paprika, cooking until the butter starts to brown slightly and becomes fragrant. Remove from heat promptly to prevent burning.
- Serve: Serve the baked spicy sesame butter chicken over bowls of steamed rice with a side of naan bread, drizzling the warm chili butter sauce on top for an extra layer of flavor. Enjoy your meal!
Notes
- Use boneless chicken thighs for juicier and more flavorful results, but chicken breasts work well too.
- Adjust cayenne pepper according to your heat preference, starting lower if sensitive to spice.
- Full-fat coconut milk adds richness; avoid light versions for best creamy texture.
- Butter slices on top ensure moist and flavorful chicken during baking.
- Chili butter can be made ahead and warmed before serving.
- Serve immediately for best flavor; the dish reheats well in the oven or microwave.
- Garam masala can be substituted with curry powder if unavailable, though flavor will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
