A spicy, cheesy fusion of garlic bread and tandoori chicken, baked to golden perfection and ideal for sharing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless chicken thighs or breasts, chopped
3 tbsp plain yogurt
1 tbsp lemon juice
1 tsp garlic-ginger paste
1 tsp Kashmiri chili powder
½ tsp garam masala
½ tsp cumin
¼ tsp turmeric
Salt to taste
1 tbsp oil
1 loaf crusty bread (baguette or ciabatta)
3 tbsp unsalted butter, softened
3 garlic cloves, minced
2 tbsp fresh parsley or cilantro, chopped
1 cup shredded mozzarella
½ cup cheddar (optional)
½ red onion, thinly sliced (optional)
¼ cup sliced bell pepper (optional)
Chili flakes and chaat masala for topping
Fresh herbs for garnish
Instructions
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Mix yogurt, lemon juice, garlic-ginger paste, and spices in a bowl.
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Add chicken and marinate for at least 1 hour.
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Cook chicken in oil over medium-high heat until done and slightly charred.
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Combine softened butter with garlic and herbs.
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Preheat oven to 375°F. Cut bread in half horizontally.
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Spread garlic butter on both halves.
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Sprinkle some cheese, add chicken and veggies, top with more cheese.
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Bake for 12–15 minutes until cheese melts and edges are crisp.
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Garnish with chili flakes, chaat masala, and fresh herbs. Slice and serve warm.