Description

A rich fusion dish that combines tandoori-spiced chicken with buttery garlic bread, topped with melted mozzarella and fresh cilantro. The bread soaks up a savory garlic custard and bakes into a soft yet lightly crisp base packed with bold flavor.

Ingredients

1 French baguette or 12 soft dinner rolls

2 cups cooked chicken, shredded

1 cup plain yogurt

1 tablespoon lemon juice

1 tablespoon ginger garlic paste

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon red chili powder

1 teaspoon salt

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 large egg

1/2 cup whole milk

1 1/2 cups shredded mozzarella cheese

2 tablespoons fresh cilantro, chopped

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Instructions

In a bowl, mix the yogurt, lemon juice, ginger garlic paste, paprika, cumin, coriander, garam masala, red chili powder, and salt. Add the shredded chicken and stir until well coated. Cover and marinate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
In another bowl, whisk together the melted butter, minced garlic, egg, and milk until smooth to create the garlic custard mixture.
Slice the baguette in half lengthwise. If using dinner rolls, keep them attached and slice horizontally.
Brush or spoon the garlic custard generously over the cut sides of the bread, allowing it to soak slightly into the bread.
Place the bread on the prepared baking tray and bake for 8–10 minutes until lightly crisp and golden.
Spread the marinated chicken evenly over the toasted bread and sprinkle shredded mozzarella cheese across the top.
Return the tray to the oven and bake for another 10–12 minutes until the cheese melts and becomes bubbly.
Garnish with chopped fresh cilantro, slice the bread into portions, and serve warm.

Notes

For a smokier flavor, add smoked paprika or briefly grill the chicken before shredding.

Increase red chili powder or add chopped green chilies for extra heat.

Mix cheeses such as cheddar, Monterey Jack, or parmesan with mozzarella for deeper flavor.

For a vegetarian option, replace chicken with roasted cauliflower, paneer, or sautéed mushrooms.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F (175°C) oven for 8–10 minutes for best texture.

Rotisserie chicken works well as a quick substitute for cooked chicken.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Bake
Cuisine: Indian Fusion

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 95 mg