Ingredients
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
One Pan Ingredients
- 4 tablespoons salted butter
- 1 large yellow onion, chopped
- 1 can full-fat coconut milk (approximately 13.5–14 ounces)
- 2 tablespoons tomato paste
- 3/4 cup canned pumpkin
- 2 tablespoons cold salted butter, sliced
- 2 tablespoons sesame seeds
- 1/2 cup fresh cilantro, chopped
Chili Butter (Optional)
- 3 tablespoons salted butter
- 1 teaspoon chili flakes
- 1/2 teaspoon paprika
For Serving
- Steamed rice (preferably basmati)
- Naan bread
Instructions
- Marinate the Chicken: In a baking dish, combine the chicken pieces with Greek yogurt, chopped garlic, grated ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon of salt. Toss everything together well to coat the chicken evenly. Let it sit for 5 minutes to allow the flavors to meld.
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken mixture later.
- Prepare the One Pan Mixture: Add the chopped yellow onion directly to the marinated chicken in the baking dish. Pour in the full-fat coconut milk, then add the tomato paste and canned pumpkin. Stir gently but thoroughly until the sauce is creamy and the ingredients are well combined. Arrange the cold sliced butter evenly over the top of the chicken and sprinkle with sesame seeds.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the chicken is fully cooked through and tender. Once out of the oven, sprinkle the chopped fresh cilantro over the top for a fresh, vibrant finish.
- Make the Chili Butter (Optional): While the chicken bakes, melt the butter in a small pan over medium heat. Add chili flakes and paprika. Cook until the butter turns a golden brown color, then remove it from heat. This spicy butter will add an extra kick when drizzled over the finished dish or served alongside the rice and naan.
- Serve: Serve the baked sesame butter pumpkin chicken over bowls of steamed rice and alongside warm naan bread. Drizzle with chili butter if desired. Enjoy this hearty, aromatic meal hot.
Notes
- Coconut Rice: To accompany this dish, combine one can (14 ounces) of coconut milk with 1/2 cup water in a medium pot and bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then reduce heat to the lowest setting. Cook for 10 minutes, then turn off the heat and let it sit, covered, for 15-20 minutes. Fluff with a fork before serving. Do not lift the lid while cooking.
- You can adjust the amount of cayenne pepper to control the heat level.
- For a richer dish, use boneless, skinless chicken thighs as they stay more moist and tender.
- The chili butter is optional but highly recommended for added spicy flavor complexity.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired fusion
