A bold, flavorful fusion of Indian tandoori chicken and cheesy garlic bread. Perfect for parties, snacks, or a savory dinner treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless chicken thighs, cubed
3 tbsp thick yogurt
1 tbsp lemon juice
1 tsp ginger-garlic paste
1 tsp Kashmiri red chili powder
½ tsp garam masala
½ tsp cumin powder
¼ tsp turmeric
Salt to taste
1 tbsp oil
1 loaf French baguette or ciabatta
3 tbsp softened butter
3 cloves garlic, minced
2 tbsp chopped parsley or cilantro
1 cup shredded mozzarella cheese
½ cup shredded cheddar (optional)
½ red onion, thinly sliced (optional)
¼ cup bell pepper slices (optional)
Chili flakes, chaat masala for garnish
Fresh cilantro or mint to top
Instructions
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In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, cumin, turmeric, salt, and oil.
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Add chicken cubes and marinate for at least 1 hour in the fridge.
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Heat oil in a pan and cook the chicken until done and slightly charred. Set aside.
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Mix softened butter with minced garlic and herbs. Let sit.
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Preheat oven to 375°F (190°C). Slice bread in half horizontally.
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Spread garlic butter on each half.
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Sprinkle a little cheese, then add tandoori chicken, onion, and bell pepper. Top with more cheese.
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Bake for 12–15 minutes until cheese is melted and edges are golden.
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Sprinkle chili flakes, chaat masala, and herbs before slicing and serving.