Tandoori Chicken Garlic Bread
This Tandoori Chicken Garlic Bread merges smoky, aromatic tandoori spices with garlic butter and cheese, creating a warm, comforting dish perfect for any occasion.
Ingredients
Bread
- 1 large large baguette or 4 small ciabatta rolls Day-old bread holds up best.
Tandoori Chicken Mixture
- 1 cup cooked chicken, shredded or finely chopped Rotisserie or leftover roasted chicken speeds things up.
- 1/2 cup plain yogurt Greek for thickness; use low-fat for a lighter version.
- 2 tablespoons tandoori masala powder Key to that smoky, tangy profile.
- 1 teaspoon ground cumin Adds earthiness.
- 1 tablespoon lemon juice Balances the spices.
Garlic Butter
- 3 large cloves garlic, minced Fresh garlic for depth and aroma.
- 4 tablespoons unsalted butter, softened Swap olive oil for a dairy-free option.
Toppings
- 1/2 cup shredded mozzarella or mild cheddar Melts beautifully; use a dairy-free cheese if needed.
- 2 tablespoons finely chopped cilantro Fresh brightness at the end.
- Optional a pinch of smoked paprika or a few drops of food coloring For visual tandoori flare.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- In a bowl, combine yogurt, tandoori masala, cumin, lemon juice, salt, and black pepper. Stir until smooth.
- Toss the cooked chicken into the yogurt mixture until well coated. Let it sit for 5–10 minutes.
- In another bowl, mash the softened butter with minced garlic and a pinch of salt.
- Slice the baguette lengthwise and spread the garlic butter generously on each cut side.
Assembly and Baking
- Layer the tandoori chicken evenly over the buttered bread, pressing lightly so it adheres. Top with shredded cheese.
- Bake for 10–12 minutes, then switch to broil for 2–3 minutes to get the cheese golden.
- Remove from oven, sprinkle with chopped cilantro and an extra squeeze of lemon. Slice into portions and serve immediately.
Notes
If you prefer a vegetarian version, swap chicken with mushrooms or roasted cauliflower. Store leftovers in an airtight container for up to 3 days.