Chicken 65 Garlic Bread

Ingredients

• 500 g boneless chicken (cut into small cubes)
• 1 tsp red chili powder (for the chicken marinade)
• 0.5 tsp turmeric (for the chicken marinade)
• 0.5 tsp black pepper (for the chicken marinade)
• 1 tbsp ginger garlic paste (for the chicken marinade)
• 0.5 tsp garam masala (for the chicken marinade)
• salt (to taste, for the chicken)
• 1 tsp lemon juice (for the chicken marinade)
• red food color (a pinch, optional)
• 2 tbsp cornflour (added after marinating)
• 1 tbsp all-purpose flour (added after marinating)
• 1 egg white (added after marinating)
• 0.25 tsp baking soda (added after marinating)
• oil (for shallow frying the chicken)
• 0.5 tsp cumin seeds (for the Chicken 65 sauce)
• 2 tbsp garlic (chopped, for the sauce)
• 2 tbsp ginger (chopped, for the sauce)
• green chilies (2–3, slit)
• curry leaves (a few, for the sauce)
• salt (to taste, for the sauce)
• 0.5 tsp black pepper (for the sauce)
• 0.5 tsp red chili powder (for the sauce)
• 2 tbsp red chili sauce (for the sauce)
• 1 tbsp green chili sauce (for the sauce)
• 0.25 tsp vinegar (for the sauce)
• 0.5 tsp soy sauce (for the sauce)
• 1 tbsp lemon juice (for the sauce)
• 3 tbsp plain yogurt (for the sauce)
• 1 head garlic (roasted whole)
• 1 tbsp olive oil (for roasting the garlic)
• 0.25 cup butter (softened, for the garlic spread)
• salt (to taste, for the garlic spread)
• black pepper (to taste, for the garlic spread)
• 1 tsp oregano (for the garlic spread)
• 0.75 tsp dried parsley (for the garlic spread)
• 1 tsp chili flakes (for the garlic spread)
• 1 loaf ciabatta or French bread (halved)
• mozzarella cheese (use generously for topping)
• curry leaves (fried, for garnish)
• green chilies (fried, for garnish)
• red onion (thinly sliced, for garnish)
• lime (for finishing with a generous squeeze)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Roast the whole head of garlic with the olive oil for 35 minutes. Squeeze the softened roasted garlic cloves from their skins.

2. 2

   Mix the roasted garlic with the softened butter, oregano, dried parsley, chili flakes, salt, and black pepper to make the garlic spread.

3. 3

   Marinate the cubed chicken with the red chili powder, turmeric, black pepper, ginger garlic paste, garam masala, salt, lemon juice, and optional red food color for 2 hours.

4. 4

   Add the cornflour, all-purpose flour, egg white, and baking soda to the marinated chicken. Mix thoroughly, then let the coated chicken rest for 20 minutes.

5. 5

   Shallow-fry the chicken in oil until golden.

6. 6

   In a pan, sauté the cumin seeds, chopped garlic, chopped ginger, slit green chilies, and curry leaves.

7. 7

   Add the salt, black pepper, red chili powder, red chili sauce, green chili sauce, vinegar, soy sauce, lemon juice, and plain yogurt. Stir to combine the Chicken 65 sauce.

8. 8

   Add the fried chicken to the pan and toss until it is well coated with the sauce.

9. 9

   Spread the roasted-garlic butter over the halved ciabatta or French bread.

10. 10

    Top the bread generously with mozzarella cheese, then arrange the sauced Chicken 65 over the cheese.

11. 11

    Bake at 400°F (205°C) for 15 minutes.

12. 12

    Broil on high for 2–3 minutes, until the topping is golden.

13. 13

    Finish with fried curry leaves, fried green chilies, thinly sliced red onion, and a generous squeeze of lime.

Notes

The source does not specify the amount of frying oil, mozzarella, or garnish ingredients. It also does not specify how to fry the curry leaves and green chilies; garnish with them after frying as directed.

Nutrition per serving

• main
• fusion
• South Asian
• spicy
• baked
• shallow-fried
• chicken
• garlic bread