Without a doubt, this is my favorite recipe I’ve been able to share in quite a while. It’s not that it’s anything incredibly creative or different. It’s more that I was able to take a recipe we all LOVE and make it in such a simple, almost effortless, way. And the outcome is just as delicious (if not more so) than the traditional way of making butter chicken on the stovetop. I’m so happy to share this recipe with you all! I know this is going to be a staple for many of you! Often, when my brothers are here in Colorado, they request recipes I’ve already shared with you all: tacos, ramen, and the very popular butter chicken. I love making my brothers new recipes, but I also love making them their favorites too. So when the boys asked for butter chicken, I started thinking of a few ways to reinvent the recipe. Unfortunately, I made a variation of this dish twice before calling it quits. So I put aside the idea for a sesame butter chicken and decided I was done with it. But after about a week, something gave me the idea to try baking the dish instead. To my surprise, the baked variation turned out INCREDIBLE. The flavors are perfect, the sauce is creamy, and what’s possibly even more exciting – it’s the easiest recipe!
The Details
Step 1: season the chicken Start with the chicken. For this dish, I use boneless, skinless chicken thighs. Sometimes, I use chicken breasts, too, but since the chicken is baked, I didn’t want the breasts to dry out in the oven. Small chicken thighs work perfectly. In a baking dish, toss the chicken with yogurt and add plenty of garlic and fresh ginger. Then, add all of the spices: garam masala, cumin, turmeric, and cayenne. 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.
Step 2: everything else Now, top the chicken with a chopped onion. Pour over a can of coconut milk, add the tomato paste, and mix it all together until you have a very creamy sauce. Make sure you season with salt too. Add pats of cold butter over the chicken, then sprinkle the entire dish with sesame seeds.
Step 3: bake And now you bake. In about 30 to 40 minutes, you’ll have perfectly cooked butter chicken in a very creamy, very delicious sauce. 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!
How are the leftovers?
They taste even better the following day. The flavors have time to mend, and the sauce is just that much more intense. I can’t tell you how much I love this recipe. I’m already looking forward to remaking it for my parents and Asher now that they’re back. This dish is so flavorful, so full of color, and even though they’re small, the sesame seeds are such a nice addition. I really think you’ll love this!
Looking for other Indian-inspired dinners? Here are my favorites: 30 Minute Butter Chicken Meatballs Super Simple Coconut Chicken Tikka Masala Gingery Coconut Sweet Potato and Rice Stew with Chili Oil 30 Minute Spicy Indian Butter Chicken Crockpot Creamy Coconut Chicken Tikka Masala Lastly, if you make this One Pan Spicy Sesame Butter Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
