Cheesy Butter Chicken Garlic Bread by Thesapor

Ingredients

• 1.5 lb boneless chicken thighs or breast, diced
• 1 tbsp olive oil (for marinade drizzle)
• 1/3 cup plain Greek yogurt
• 1/2 lemon, freshly squeezed
• 1/2 tbsp garlic paste
• 1/2 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
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1/4 tsp cinnamon
• 1/2–1 tsp salt (for chicken marinade)
• 2 tbsp ghee or butter (for sauce)
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup heavy cream
• 1/2 tbsp brown sugar
• 1 tbsp garam masala (for sauce)
• 1 tsp coriander (for sauce)
• 1 tsp chili powder (for sauce)
• 1 tsp cumin (for sauce)
• 1 tsp garlic powder (for sauce)
• 1 tsp salt (for sauce, adjust to taste)

Instructions

1. In a large bowl, combine diced chicken with a drizzle of olive oil, Greek yogurt, lemon juice, garlic paste, ginger paste, and all chicken marinade spices and salt. Mix until evenly coated, cover, and marinate for at least 1 hour (or overnight for best flavor).
2. Preheat the oven to 400°F (200°C).
3. Heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated chicken in a single layer and sear undisturbed for 4–5 minutes until golden on the bottom, then stir and cook until fully cooked through, about 3–4 more minutes. Transfer to a plate and set aside.
4. In the same skillet, add ghee and diced onion. Cook over medium heat for 2–3 minutes until softened and translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add tomato paste and cook for 4–5 minutes, stirring frequently, until it darkens and caramelizes.
7. Add all sauce spices and brown sugar; stir and cook for 30 seconds until fragrant.
8. Pour in the heavy cream and stir until smooth. Taste and adjust salt. Cover and simmer over low heat for 10 minutes.
9. Stir in 2 tbsp butter until fully melted and incorporated. Remove from heat, transfer to a heat-safe bowl, and let cool for 5 minutes.
10. In a small bowl, mix softened butter, parsley, Parmesan, garlic paste, garlic powder, salt, and pepper until well combined.
11. Spread garlic butter evenly over both cut sides of the halved bread loaf.
12. Spread a generous layer of butter chicken sauce over the garlic-buttered bread. Top with shredded mozzarella, cooked chicken pieces, and a drizzle of additional butter chicken sauce.
13. Bake for 15–20 minutes until the cheese is melted, bubbly, and lightly golden.
14. Garnish with chopped parsley and an extra drizzle of butter chicken sauce. Slice and serve warm.