Easy Baked Spicy Sesame Butter Chicken

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

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

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

3 tablespoons salted butter

1 teaspoons chili flakes

1/2 teaspoon paprika

Instructions

1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes. If time allows, you can marinate the chicken for 30 minutes or overnight. If you’re in a time crunch, just start cooking. I’ve now made this both ways, and there’s not a huge difference.

2. Preheat the oven to 400°.3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds.

3. Bake 30-40 minutes, until the chicken is cooked through. Top with cilantro.

4. Meanwhile, melt the butter, chili flakes, and paprika together. Cook until the butter is browning. Remove from the heat.

5. Serve the chicken and sauce over bowls of rice with chili butter and naan. Enjoy!

Notes

All you have to add to this is steamed rice. Well, ideally some warm, buttery naan too. Oh, and fresh cilantro, can’t forget that! And if you’re up for going over the top, I did a quick chili butter using butter, chili flakes, and paprika. It makes the dish just a touch more special. We love the extra sauce and spice!

Nutrition

• Calories: 529 kcal