One Pan Sesame Butter Pumpkin Chicken
Mix and bake all the ingredients in the same dish. Simply bake and serve—easy peasy!
Servings: 6
Calories: 600kcal
Ingredients
- 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 full-fat coconut milk
- 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
- steamed rice and naan, for serving
Chili Butter (optional)
- 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.2. Preheat the oven to 400°.3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste and canned pumpkin. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake for 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 browns, and then remove from the heat.5. Serve the chicken and sauce over bowls of rice with chili butter and naan. Enjoy!
Video
Notes
Coconut Rice: Combine 1 can (14 ounces) of coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork
Nutrition
Calories: 600kcal
