Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (adjust for heat)
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 4 large pieces of crusty bread (like French baguette or ciabatta)
- 4 tablespoons butter, softened
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh cilantro
- 1 cup shredded mozzarella cheese
- 1 teaspoon red chili flakes (optional)
Instructions
- Marinate chicken in yogurt, tandoori masala, lemon juice, salt, cayenne pepper, garlic, and ginger for at least 1 hour.
- Grill marinated chicken over medium-high heat for about 6-7 minutes per side until cooked through. Let rest and slice.
- Preheat oven to 400°F (200°C). Mix softened butter with minced garlic and spread on cut sides of the bread.
- Toast the buttered bread on a baking sheet for 5-7 minutes until golden brown.
- Assemble the bread by topping each piece with sliced tandoori chicken and mozzarella cheese.
- Bake again for an additional 5-7 minutes until cheese is melted and bubbly.
- Serve warm garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Main
- Method: Baking/Grilling
- Cuisine: Indian/Italian
Nutrition
- Serving Size: 1 piece of garlic bread (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg