Serves 1
Directions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the diced chicken with the olive oil, Greek yogurt, lemon juice, garlic paste, ginger paste, spices, and salt.
- 3Mix until the chicken is evenly coated.
- 4Cover and marinate for at least 1 hour, or overnight for the best flavor.
- 5Heat a large skillet over medium-high heat with a drizzle of oil.
- 6Add the chicken in a single layer.
- 7Let it sear undisturbed for 4–5 minutes, then stir and continue cooking until the chicken is fully cooked and lightly golden.
- 8Transfer the chicken to a plate and set aside.
- 9In the same skillet, add the diced onion and cook for 2–3 minutes, or until softened and translucent.
- 10Stir in the garlic and cook until fragrant, about 30 seconds.
- 11Add the tomato paste and cook for 4–5 minutes, stirring frequently, until it darkens and caramelizes.
- 12Add the spices and cook for another 30 seconds until fragrant.
- 13Pour in the heavy cream and stir until smooth and well combined.
- 14Taste and adjust with additional salt if needed.
- 15Cover and let the sauce simmer over low heat for 10 minutes.
- 16Stir in 2 tablespoons of butter until completely melted and incorporated.
- 17Remove the sauce from the heat and transfer it to a heat-safe bowl.
- 18Let cool for about 5 minutes.
- 19In a small bowl, mix together the garlic butter ingredients until well combined.
- 20Slice the loaf of bread in half lengthwise and spread the garlic butter evenly over both cut sides.
- 21Spread a generous layer of the butter chicken sauce over the bread.
- 22Top with the shredded cheese, cooked chicken, and a drizzle of additional butter chicken sauce.
- 23Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- 24Garnish with chopped parsley and an extra drizzle of butter chicken sauce.
- 25Slice and serve warm.
Ingredients
- 1.5 lb boneless chicken thighs or breast, diced
- 0.33 cup plain Greek yogurt
- 0.5 lemon, freshly squeezed
- 0.5 tbsp garlic paste
- 0.5 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
- 0.25 tsp ground ginger
- 0.25 tsp cardamom
- 0.25 tsp cinnamon
- 0.5 tsp Salt to taste (about 1/2-1 tsp salt)
- 2 tbsp ghee (or regular butter)
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 0.25 cup tomato paste
- 1 cup heavy cream
- 0.5 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)
- 0.5 tsp turmeric
- 0.5 tsp cinnamon
- 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
- 1 large loaf French bread or Italian bread, halved
- Mozzarella cheese
- Parsley (for topping)
Equipment
ovenlarge bowllarge skilletplateheat-safe bowlsmall bowl
Tips
- Marinate the chicken for at least 1 hour, or overnight for the best flavor.
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