Description
This One Pan Spicy Sesame Butter Chicken is a rich and flavorful dish combining tender chicken marinated in aromatic spices and creamy coconut milk. Baked to perfection with butter, garlic, and sesame seeds, it offers a deliciously spicy and buttery meal that pairs wonderfully with steamed rice and naan. The addition of a homemade chili butter sauce adds a smoky heat, making it a perfect comfort food with an exotic twist.
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
Cooking and Sauce Ingredients
- 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, combine the chicken with Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Toss well to coat all pieces evenly. Let the mixture sit for 5 minutes to allow the flavors to infuse.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the chicken mixture.
- Prepare the Chicken for Baking: To the marinated chicken, add the chopped yellow onion, then pour in the full-fat coconut milk. Stir in the tomato paste thoroughly until the sauce is creamy and well combined. Arrange the sliced cold butter pieces evenly over the top of the chicken. Sprinkle sesame seeds over everything to add texture and flavor.
- 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, and the sauce is bubbling.
- Make the Chili Butter: While the chicken bakes, melt the butter in a small pan over medium heat. Add chili flakes and paprika and cook until the butter starts to brown lightly, which brings out a nutty aroma. Remove from heat and set aside.
- Finish and Serve: Once the chicken is done, top with freshly chopped cilantro. Serve the spicy sesame butter chicken over bowls of steamed rice with a side of naan bread. Drizzle with the prepared chili butter for an extra kick. Enjoy your flavorful meal!
Notes
- You can adjust the cayenne pepper amount according to your spice preference.
- Using boneless chicken thighs will yield more tender and juicy results compared to breasts.
- Make sure to slice the cold butter thinly so it melts evenly during baking.
- If you prefer less oily chili butter, carefully skim off any burnt bits after browning the butter.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
