Butter Chicken Garlic Bread on Giant Ciabatta

Ingredients

• 400 g Boneless chicken thigh or breast (Cut into small cubes.)
• Salt (To taste, for the chicken.)
• 0.5 tsp Turmeric powder (For the chicken.)
• 0.5 tsp Red chili powder (For the chicken.)
• 0.5 tsp Cumin powder (For the chicken.)
• 1 tsp Ginger-garlic paste or crushed garlic (Use either ginger-garlic paste or crushed garlic.)
• 5 tbsp Butter (For the sauce. The method specifically says to add 3 tbsp butter to the pan; the source ingredient list says 5 tbsp, so the stated amounts are inconsistent.)
• 1 Yellow or red onion (Small; sliced.)
• 1 Tomato (Large; diced.)
• 0.25 cup Cashews (For the sauce.)
• Salt (To taste, for the sauce.)
• 0.5 tsp Turmeric powder (For the sauce.)
• 0.5 tsp Red chili powder (For the sauce.)
• 0.5 tsp Cumin powder (For the sauce.)
• 0.25 cup Heavy cream (Added after blending the sauce base.)
• 2 tbsp Fresh parsley (For the sauce.)
• 0.25 cup Butter (For the garlic spread.)
• 2 Garlic pods (Cut off the top portions before roasting; squeeze out the roasted garlic afterward.)
• 1 tbsp Olive oil (For roasting the garlic.)
• Salt (To taste, for the garlic spread and roasted garlic.)
• 0.5 tsp Black pepper (For the garlic spread and roasted garlic.)
• 1 tsp Oregano (For the garlic spread.)
• 0.75 tsp Dried parsley (For the garlic spread.)
• 1 tsp Red chili flakes (Listed for the garlic spread, though the mixing instruction does not repeat it explicitly.)
• Cooking oil (For frying the chicken; amount not specified.)
• 1 Italian or flat ciabatta bread (Giant ciabatta; cut in half lengthwise.)
• 1 cup Mozzarella cheese (For final assembly.)

Steps

1. 1

   Prepare the garlic spread by cutting the top portion off the two garlic pods. Place them on aluminum foil, add the olive oil, and sprinkle with salt and black pepper to taste.

2. 2

   Seal the foil around the garlic into a packet and bake at 400°F (200°C) for 35 minutes.

3. 3

   Let the roasted garlic cool for a few minutes, until it is easy to handle. Squeeze the softened garlic cloves out of the pods.

4. 4

   Place the garlic-spread butter in a bowl. Add the roasted garlic, salt, black pepper, oregano, dried parsley, and red chili flakes, then mix well.

5. 5

   Prepare the chicken by placing the small chicken cubes in a bowl. Add salt, turmeric powder, red chili powder, cumin powder, and the ginger-garlic paste or crushed garlic. Mix thoroughly to coat the chicken.

6. 6

   Heat cooking oil in a pan. Fry the seasoned chicken pieces until light golden, then remove them from the pan and set them aside.

7. 7

   In the same pan, heat the sauce butter and 2 tbsp oil. The method specifies 3 tbsp butter, while the ingredient list specifies 5 tbsp.

8. 8

   Add the sliced onion, diced tomato, cashews, salt, turmeric powder, red chili powder, and cumin powder. Mix well and cook until the onions and tomatoes are soft.

9. 9

   Let the cooked sauce mixture cool, then grind it into a smooth paste.

10. 10

    Add the heavy cream and fresh parsley to the blended sauce and set it aside.

11. 11

    Cut the ciabatta in half lengthwise, as shown in the source.

12. 12

    Spread the garlic butter evenly over the cut ciabatta.

13. 13

    Add the cooked chicken pieces over the garlic butter.

14. 14

    Add the mozzarella cheese, then drizzle the prepared sauce over the top.

15. 15

    Bake at 400°F (200°C) for 12 minutes, or until the cheese is fully melted.

16. 16

    Broil on high for 3 minutes, watching carefully so the topping does not burn. Serve and enjoy.

Notes

The source does not specify the amount of cooking oil used to fry the chicken, the ciabatta's weight, or the exact amount of sauce to drizzle. It also lists 5 tbsp butter for the sauce but instructs using 3 tbsp in the method; this ambiguity is preserved rather than resolved.

Nutrition per serving

• main
• fusion
• South Asian-inspired
• garlic bread
• baked
• chicken
• cheesy
• spicy