One Pan Spicy Sesame Butter Chicken Recipe

Oh, I absolutely love this One Pan Spicy Sesame Butter Chicken Recipe because it brings so much flavor and comfort all in one dish—without turning your kitchen into a mess. When I first tried it, I was amazed at how the creamy coconut milk blended with the spices and sesame butter to create something both spicy and rich, perfect for a weeknight dinner that still feels special.

You’ll find that this recipe is a total game-changer when you want bold flavors without a million dishes to clean. It’s quick to prep, bakes in just over half an hour, and pairs effortlessly with steamed rice and warm naan for a meal everyone will rave about.

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Ingredients You’ll Need

All the ingredients in this One Pan Spicy Sesame Butter Chicken Recipe come together beautifully to offer a comforting, spicy, and buttery dish. Most are pantry staples, but fresh garlic, ginger, and cilantro really take this dish to the next level.

• Boneless chicken breasts or thighs: I prefer thighs for juiciness, but breasts work well too—just don’t overcook!
• Plain Greek yogurt: This tenderizes the chicken and adds creamy tang to the marinade.
• Garlic: Fresh and chopped for that punch of savory flavor everyone loves.
• Fresh grated ginger: It brings a bright, warm zing that balances the richness.
• Garam masala: A fragrant spice mix that’s key to that deep, aromatic flavor.
• Cumin: Adds earthiness and a subtle smokiness.
• Turmeric: For color and a mild, peppery twist.
• Cayenne pepper: Your go-to for heat—start with less and add more to suit your taste.
• Salt and black pepper: Simple seasonings to bring out all those flavors.
• Salted butter: Used in two stages—adds richness and helps create the signature chili butter.
• Yellow onion: Chopped for sweetness and texture in the sauce.
• Full-fat coconut milk: Something I always keep stocked for creaminess and that subtle tropical note.
• Tomato paste: Provides depth and a slight tang that balances spice and cream.
• Sesame seeds: For toasting on top—adds crunch and that sesame flavor punch.
• Fresh cilantro: Brightens the finished dish with green freshness.
• Chili flakes and paprika: For the spicy chili butter drizzle that ties it all together.
• Steamed rice and naan: The perfect vessels to soak up all that gorgeous sauce.

Variations

I love making this One Pan Spicy Sesame Butter Chicken Recipe my own by switching up a few elements here and there depending on what’s in the fridge or what my mood is. You should definitely play with the spice profile or swap protein if you want!

• Protein Swap: I once tried it with diced cauliflower for a vegetarian twist, and it worked surprisingly well with all the bold spices.
• Heat Level Adjustments: If you’re serving kids, reduce the cayenne and skip the chili flakes in the butter; for spice lovers, I add extra chili flakes and even a dash of Sriracha on top.
• Herbs: Sometimes I swap cilantro for fresh basil for a subtle herbal twist that’s just as good.
• Cream Alternatives: If you don’t have coconut milk, full-fat heavy cream is a decent substitute, though it changes the flavor slightly.

How to Make One Pan Spicy Sesame Butter Chicken Recipe

Step 1: Marinate the Chicken for Maximum Flavor

First, toss your chicken with the yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne, and salt right in a baking dish. I usually use my hands here because mixing everything well ensures each piece gets coated in that beautiful spice blend. Let it sit for about five minutes to soak up the flavors—it’s not a long marinate, but it’s just enough to tenderize while you prep the other ingredients.

Step 2: Build Your One-Pan Magic

Next, preheat your oven to 400°F. Add the chopped onions on top of the marinated chicken, then pour the full-fat coconut milk over everything. Stir in the tomato paste until the sauce looks creamy and smooth. Arrange the butter slices over the mixture and sprinkle on sesame seeds. This step is where creamy, spicy, buttery goodness starts to come together—trust me, the aroma from baking this is something else!

Step 3: Bake Until Perfectly Cooked

Bake for 30 to 40 minutes. This range depends on your oven and whether you’re using chicken breasts or thighs. Check for doneness by piercing the thickest part of the chicken to ensure it’s opaque and juices run clear. Don’t rush this part—overcooking kills the juiciness I love so much in this dish. Towards the end, sprinkle the fresh cilantro on top for a bright finish.

Step 4: Whip Up the Chili Butter Sauce

While your chicken bakes, melt the salted butter in a small pan over medium heat. Add chili flakes and paprika—and cook it until the butter just starts to brown lightly, releasing a nutty aroma. This chili butter drizzle is a total flavor booster, and I love spooning it over the chicken and rice right before serving.

Step 5: Serve and Enjoy!

Serve the chicken and rich sauce over bowls of steamed rice with warm naan on the side, then dribble that chili butter over the top. Every bite feels like a cozy explosion of flavor—I guarantee your family will ask for seconds!

How to Serve One Pan Spicy Sesame Butter Chicken Recipe

Garnishes

I always finish this dish with plenty of fresh cilantro because its bright flavor cuts through the richness beautifully. Toasted sesame seeds add a welcome crunch and boost the sesame flavor, and if I’m feeling fancy, a squeeze of fresh lime juice adds a fresh pop.

Side Dishes

Steamed basmati rice is my go-to for soaking up all the lovely sauce. I also serve it alongside warm naan bread—perfect for mopping up every last drop. Sometimes I add a simple cucumber salad or some roasted veggies to balance the richness.

Creative Ways to Present

For dinner parties, I like serving this recipe family-style right from the pan, garnished with chopped cilantro and sprinkled sesame seeds. It’s casual and inviting, and the chili butter drizzled tableside always impresses guests. Pairing it with vibrant side salads or pickled veggies adds fun color and flavor contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days, and I always keep the chili butter separate until reheating to preserve its brightness. The chicken reabsorbs the sauce better after resting overnight, making for even tastier leftovers!

Freezing

This recipe freezes well if you plan ahead. I freeze the chicken and sauce without the chili butter to keep flavors fresh. Thaw overnight in the fridge before reheating gently on the stovetop or in the oven.

Reheating

To reheat, I warm the chicken gently over low heat to keep it moist—adding a splash of water or coconut milk helps loosen the sauce if it’s thickened. I add the chili butter last, just before serving, to revive that fresh, spicy flavor.

FAQs

Final Thoughts

This One Pan Spicy Sesame Butter Chicken Recipe holds a special place in my kitchen because it’s a perfect balance of comfort, spice, and simplicity. It’s helped me impress guests on busy nights and bring smiles to my family’s faces over and over. I hope you give it a try and discover how rewarding it feels to create such a flavorful, satisfying meal with so little fuss—just like I did the first time I made it!

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