Description
This One Pan Spicy Sesame Butter Chicken is a flavorful and creamy Indian-inspired dish featuring tender chicken marinated in a blend of yogurt and aromatic spices, baked in a rich coconut milk and tomato paste sauce, and finished with a spicy chili butter and sesame seeds. Perfectly paired with steamed rice and naan, this recipe offers a deliciously spicy and buttery meal that is both comforting and easy to prepare.
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
Main Dish
- 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
- Steamed rice and naan, for serving
Chili Butter
- 3 tablespoons salted butter
- 1 teaspoon chili flakes
- 1/2 teaspoon paprika
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 everything together to coat the chicken evenly. Let it sit for 5 minutes to allow the flavors to meld.
- Preheat the Oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the rest of the dish.
- Prepare the Sauce and Bake: Add the chopped onion to the marinated chicken in the baking dish, then pour the full-fat coconut milk over it. Stir in the tomato paste until the mixture is creamy and well combined. Arrange slices of cold salted butter on top of the chicken, then sprinkle sesame seeds evenly over everything. Bake in the preheated oven for 30 to 40 minutes, or until the chicken is fully cooked and tender. Once baked, top with chopped fresh cilantro.
- Make Chili Butter: While the chicken is baking, melt the 3 tablespoons of salted butter in a small pan over medium heat. Add chili flakes and paprika to the melted butter and cook until the butter starts to brown slightly, which will develop a deep, nutty flavor. Remove from heat.
- Serve: Spoon the baked chicken and sauce over bowls of steamed rice. Drizzle the flavorful chili butter on top and serve alongside warm naan bread. Enjoy this rich and spicy meal!
Notes
- You can adjust the cayenne pepper amount to control the spiciness level of the dish.
- Using boneless chicken thighs will provide a juicier result compared to breasts.
- Make sure to slice cold butter thinly so it melts evenly over the chicken during baking.
- To make this dish gluten-free, ensure the naan you serve is gluten-free or omit it.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or oven.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
