In a large baking dish, toss together the chicken, Greek yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon salt. Let it marinate for about 5 minutes. You’ll notice the vibrant colors of the spices coating the chicken.
Preheat your oven to 400 degrees Fahrenheit. It’s essential to get the oven nice and hot to achieve the perfect bake.
Once marinated, add the chopped onion to the chicken. Pour over the coconut milk and add the tomato paste. Stir everything together until creamy and well mixed. The mixture should look rich and inviting.
Arrange slices of butter on top of the mixture and sprinkle with sesame seeds. This will create a lovely crust as it bakes.
Place the dish in the oven and bake for 30 to 40 minutes, until the chicken is cooked through and tender. You should see the sauce bubbling and the top golden.
While the chicken is baking, prepare the cucumber salad. In a bowl, toss the cucumbers with the pickled ginger and a couple of tablespoons of ginger juice. Add the chopped cilantro, slices of jalapeño, and lemon juice. Season with salt to taste.
For the golden butter sauce, melt the remaining butter in a skillet over medium heat. Cook until it starts to brown slightly, releasing a nutty aroma. This will add another layer of flavor to the dish.
Once everything is ready, serve the Baked Coconut Chicken Tikka Masala hot over bowls of steamed rice, topped with the cucumber salad, golden butter, and warm naan. Enjoy every bite!
