Tandoori Chicken Garlic Bread
A cozy blend of crispy bread and spiced tandoori topping, this Tandoori Chicken Garlic Bread is perfect for family dinners and gatherings.
Ingredients
Bread Base
- 1 large large baguette Day-old bread holds up best to the topping.
- 4 small small ciabatta rolls Alternative to baguette.
Tandoori Mixture
- 3/4 cup plain yogurt Greek for creaminess, or regular for a lighter texture.
- 2 tablespoons tandoori masala powder Adjust to taste.
- 3 cloves fresh garlic, minced Fresh garlic for depth and aroma.
- 2 tablespoons melted unsalted butter For richness; swap with olive oil for a lighter finish.
- 1 tablespoon lemon juice Brightens the yogurt and cuts through richness.
- 1/2 teaspoon smoked paprika Optional for extra color and smoky warmth.
- to taste salt and black pepper
Garnish and Optional Ingredients
- 1/2 cup shredded mozzarella or cheddar Optional for an extra indulgent finish.
- Fresh cilantro or chopped parsley Use mint for a cooler finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- In a bowl, combine the yogurt, tandoori masala, minced garlic, melted butter, lemon juice, smoked paprika (if using), salt, and pepper. Stir until smooth.
- Slice the baguette in half lengthwise, or halve each roll. Score the bread surface lightly if desired.
- Spread a generous layer of the tandoori-yogurt mixture over each bread half.
- If using cheese, sprinkle it evenly over the top.
Baking
- Place the prepared bread on the baking sheet and bake for 8–10 minutes until the edges brown and the yogurt blend has set.
- For a charred finish, switch the oven to broil for the last 1–2 minutes, watching carefully.
Serving
- Remove from the oven and let sit for 1–2 minutes. Scatter fresh cilantro or parsley over the top and finish with a squeeze of lemon.
- Slice and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8–10 minutes.