Cheesy Butter Chicken Garlic Bread

• tempo totale: 1 hour 45 minutes

Ingredienti

Chicken

1 ½ lb boneless chicken thighs or breast, diced

1/3 cup plain Greek yogurt

1/2 lemon, freshly squeezed

1/2 tbsp garlic paste

1/2 tbsp ginger paste

2 tsp garam masala

2 tsp garlic powder

2 tsp coriander

1 tsp chili powder

1 tsp turmeric

1 tsp cumin

1 tsp cayenne pepper

1 tsp paprika

1/4 tsp ground ginger

1/4 tsp cardamom

1/4 tsp cinnamon

Salt to taste (about 1/2-1 tsp salt)

Sauce

2 tbsp ghee (or regular butter)

1 yellow onion, diced

5 garlic cloves, minced

1/4 cup tomato paste

1 cup heavy cream

1/2 tbsp brown sugar

1 tbsp garam masala

1 tsp coriander

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp salt (adjust to preference)

1/2 tsp turmeric

1/2 tsp cinnamon

Garlic butter

1 stick unsalted butter, softened

2 tbsp parsley, chopped

2 tbsp Parmesan cheese

2 tsp garlic paste

1 tsp garlic powder

Salt and pepper to taste

Bread

1 large loaf French bread or Italian bread, halved

Mozzarella cheese

Parsley (for topping)

Istruzioni

Preheat the oven to 400°F (200°C).

In a large bowl, combine the diced chicken with the olive oil, Greek yogurt, lemon juice, garlic paste, ginger paste, spices, and salt. Mix until the chicken is evenly coated.

Cover and marinate for at least 1 hour, or overnight for the best flavor.

Heat a large skillet over medium-high heat with a drizzle of oil.

Add the chicken in a single layer. Let it sear undisturbed for 4–5 minutes, then stir and continue cooking until the chicken is fully cooked and lightly golden.

Transfer the chicken to a plate and set aside.

In the same skillet, add the diced onion and cook for 2–3 minutes, or until softened and translucent.

Stir in the garlic and cook until fragrant, about 30 seconds.

Add the tomato paste and cook for 4–5 minutes, stirring frequently, until it darkens and caramelizes.

Add the spices and cook for another 30 seconds until fragrant.

Pour in the heavy cream and stir until smooth and well combined. Taste and adjust with additional salt if needed.

Cover and let the sauce simmer over low heat for 10 minutes.

Stir in 2 tablespoons of butter until completely melted and incorporated.

Remove the sauce from the heat and transfer it to a heat-safe bowl. Let cool for about 5 minutes.

In a small bowl, mix together the garlic butter ingredients until well combined.

Slice the loaf of bread in half lengthwise and spread the garlic butter evenly over both cut sides.

Spread a generous layer of the butter chicken sauce over the bread. Top with the shredded cheese, cooked chicken, and a drizzle of additional butter chicken sauce.

Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.

Garnish with chopped parsley and an extra drizzle of butter chicken sauce.

Slice and serve warm.