Spicy Sesame Butter Chicken: The Ultimate Flavor Explosion Recipe

Spicy Sesame Butter Chicken: just the name alone conjures up images of rich, creamy, and intensely flavorful comfort food, doesn’t it? Forget your usual weeknight dinners because this recipe is about to revolutionize your kitchen! Imagine tender, juicy chicken pieces swimming in a luscious, spiced tomato-based sauce, elevated with the nutty warmth of sesame and a fiery kick that will leave you craving more.

Butter chicken, or “murgh makhani,” has a fascinating history, originating in Delhi, India, in the 1950s. It was born from the desire to prevent leftover tandoori chicken from drying out, ingeniously repurposing it in a creamy tomato and butter-based gravy. Over time, it has become a global phenomenon, beloved for its comforting flavors and versatility. My version, this Spicy Sesame Butter Chicken, takes the classic to a whole new level.

People adore butter chicken for its harmonious blend of sweet, tangy, and savory notes. The creamy texture is incredibly satisfying, and the tender chicken practically melts in your mouth. What I love most about this recipe is how easily it adapts to different spice preferences. Whether you prefer a mild warmth or a fiery inferno, you can adjust the chili to your liking. The addition of sesame butter adds a unique depth of flavor that sets it apart from traditional butter chicken recipes, making it an unforgettable culinary experience. Get ready to impress your family and friends with this restaurant-quality dish that you can easily make at home!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup plain yogurt (Greek yogurt preferred for thickness)
• 1 tbsp ginger-garlic paste (equal parts ginger and garlic, finely minced or pureed)
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1/2 tsp red chili powder (adjust to your spice preference)
• 1/2 tsp cumin powder
• 1/4 tsp salt (or to taste)
• For the Spicy Sesame Butter Sauce:
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup tomato paste
• 1/2 cup heavy cream
• 1/4 cup cashew butter (or almond butter for a slightly different flavor)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey (or maple syrup)
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to your spice preference)
• 1/4 tsp smoked paprika
• 1/4 cup chopped cilantro, for garnish
• 2 tbsp sesame seeds, for garnish
• Salt and pepper to taste
• For Serving:
• Cooked basmati rice, naan bread, or roti

Marinating the Chicken:

Okay, let’s get started! First, we need to marinate the chicken. This is a crucial step because it infuses the chicken with flavor and helps to tenderize it. Trust me, you don’t want to skip this!

1. In a medium-sized bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, and salt.
2. Mix everything really well, making sure that each piece of chicken is coated evenly with the marinade.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
4. Refrigerate for at least 30 minutes, but preferably for 2-4 hours, or even overnight for the best flavor. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least a couple of hours if I have the time.

Preparing the Spicy Sesame Butter Sauce:

While the chicken is marinating, let’s get started on the sauce. This is where the magic happens! The combination of butter, sesame oil, and spices creates a rich, flavorful, and slightly spicy sauce that’s absolutely irresistible.

1. Heat the butter and olive oil in a large skillet or pot over medium heat.
2. Add the finely chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Stir occasionally to prevent it from burning. We want it to be nice and golden, not brown.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the finely chopped green chilies (if using) and cook for about 30 seconds. Remember, you can adjust the amount of chili to your liking. If you’re sensitive to spice, start with just one chili or even half of one.
5. Pour in the crushed tomatoes and tomato paste. Stir well to combine everything.
6. Add the heavy cream, cashew butter (or almond butter), sesame oil, soy sauce, honey (or maple syrup), garam masala, red chili powder, and smoked paprika.
7. Stir everything together thoroughly. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the better the flavor will be!
8. Taste the sauce and adjust the seasoning as needed. You might want to add a little more salt, pepper, red chili powder, or honey to balance the flavors to your preference.

Cooking the Chicken:

Now it’s time to cook the chicken! There are a couple of ways you can do this. You can either pan-fry it or bake it. I personally prefer pan-frying because it gives the chicken a nice sear, but baking is a good option if you want a hands-off approach.

Pan-Frying the Chicken:

1. Heat a tablespoon of oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You might need to cook the chicken in batches.
4. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
5. Remove the cooked chicken from the skillet and set it aside.

Baking the Chicken:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Remove the chicken from the marinade and discard the marinade.
4. Arrange the chicken in a single layer on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Combining the Chicken and Sauce:

Almost there! Now we just need to combine the cooked chicken with the delicious sauce.

1. Add the cooked chicken to the skillet with the spicy sesame butter sauce.
2. Stir well to coat the chicken evenly with the sauce.
3. Let the chicken simmer in the sauce for another 5-10 minutes, allowing the flavors to meld together even further. This also helps to thicken the sauce a bit more.

Serving:

Finally, it’s time to serve and enjoy your Spicy Sesame Butter Chicken! This dish is best served hot with your favorite sides.

1. Garnish the chicken with chopped cilantro and sesame seeds.
2. Serve the Spicy Sesame Butter Chicken over cooked basmati rice, naan bread, or roti.
3. Enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of red chili powder and green chilies to your liking. If you prefer a milder dish, reduce or omit them altogether. For a spicier dish, add more chili powder or a pinch of cayenne pepper.
• Cashew Butter Substitute: If you don’t have cashew butter, you can use almond butter, peanut butter (although it will change the flavor profile), or even tahini. You can also use a handful of cashews soaked in warm water for 30 minutes and then blended into a paste.
• Vegetarian Option: Substitute the chicken with paneer (Indian cheese), tofu, or vegetables like cauliflower, broccoli, or chickpeas.
• Make it Creamier: Add an extra splash of heavy cream or a dollop of sour cream or yogurt to the sauce for an even richer and creamier texture.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, peas, or spinach.
• Make it Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the cooked chicken.
• Freezing: This dish can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Conclusion:

This Spicy Sesame Butter Chicken isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it takes the classic comfort of butter chicken and elevates it with a delightful kick of spice and the nutty richness of sesame. It’s a dish that’s both familiar and exciting, guaranteed to impress your family and friends. The creamy tomato-based sauce, infused with ginger, garlic, and a touch of chili, perfectly coats the tender chicken pieces, creating a symphony of flavors that will leave you wanting more.

But the real magic lies in the sesame. Toasted sesame oil and sesame seeds add a depth of flavor and a subtle crunch that takes this dish from ordinary to extraordinary. It’s the kind of meal that makes you close your eyes and savor every single bite. And let’s be honest, who doesn’t love a dish that’s both incredibly delicious and relatively easy to make? This recipe is perfect for busy weeknights, but it’s also impressive enough to serve at a dinner party.

Serving Suggestions and Variations:

Now, let’s talk about how you can enjoy this Spicy Sesame Butter Chicken. My personal favorite way to serve it is over a bed of fluffy basmati rice, allowing the sauce to soak in and create the perfect bite. But don’t feel limited! You could also serve it with naan bread for dipping, quinoa for a healthier option, or even roasted vegetables for a complete and balanced meal.

Looking for variations? Feel free to adjust the spice level to your liking. If you’re a chili-head, add an extra pinch of chili flakes or a finely chopped serrano pepper. If you prefer a milder flavor, simply reduce the amount of chili powder. You can also experiment with different types of nuts. Cashews or almonds would be delicious additions to the sauce. For a vegetarian option, substitute the chicken with paneer or tofu. Just be sure to adjust the cooking time accordingly. Another great variation is to add a swirl of coconut milk at the end for an even creamier and richer sauce.

I’ve also found that a squeeze of fresh lime juice right before serving brightens up the flavors and adds a lovely zing. Garnish with fresh cilantro or chopped green onions for a pop of color and freshness. And don’t forget a sprinkle of extra sesame seeds for that added nutty crunch!

I truly hope you give this recipe a try. I’ve poured my heart and soul into creating a dish that’s both delicious and accessible, and I’m confident that you’ll love it as much as I do. Cooking should be fun and rewarding, and this Spicy Sesame Butter Chicken is the perfect way to experience that joy.

So, go ahead, gather your ingredients, and get cooking! I can’t wait to hear about your experience. Please share your photos and comments with me – I’d love to see your creations and hear about any variations you try. Happy cooking, and enjoy! Let me know if you have any questions, I’m always happy to help.