chicken tikka garlic bread recipe: for the chicken tikka * 350g boneless chicken, cut into small pieces * 1.5 tsp ginger garlic paste * 1 tbsp lemon juice * oil * 1 1/2 tsp kashmiri red chilli powder * 1 tsp coriander powder * 1 tsp cumin powder * 1/2 tsp garam masala * 1/2 tsp turmeric * salt to taste for the tikka masala sauce * 1 medium onion, sliced * 2 medium tomatoes, roughly chopped * oil, as needed * 1 tsp ginger garlic paste * 1 tsp kashmiri red chilli powder * 1/2 tsp coriander powder * 1/2 tsp cumin powder * 1/4 tsp garam masala * 1/4 tsp turmeric * salt to taste * 2 tbsp heavy cream * cilantro or kasuri methi for the garlic spread * 1/4 cup butter * 2 whole garlic pods * 1 tbsp olive oil * salt to taste * 1/2 tsp black pepper * 1 tsp oregano * 3/4 tsp dried parsley * 1 tsp red chilli flakes for assembly * 1 large loaf of bread * mozzarella cheese, as needed * prepared tikka masala sauce * prepared chicken tikka * prepared garlic spread for garnish * mint chutney * pickled red onions * fresh cilantro * chaat masala * lime method 1. Cut the tops off both garlic pods to expose the cloves. Drizzle with olive oil and season with a little salt and black pepper. Wrap tightly in aluminum foil and bake at 400°F for about 35 minutes, or until completely soft. 2. Add the chicken, ginger garlic paste, lemon juice, oil, kashmiri chilli powder, coriander powder, cumin powder, garam masala, turmeric and salt to a bowl. Mix well and marinate for at least 30 minutes. 3. Heat a pan over high heat and add the marinated chicken. Cook until the chicken is cooked through and nicely charred around the edges. Keep the heat fairly high so the chicken gets some color instead of becoming watery. Set aside. 4. For the sauce, heat a little oil in a pan and add the sliced onion. Sauté until softened and lightly golden. Add the tomatoes, ginger garlic paste, kashmiri chilli powder, coriander powder, cumin powder, garam masala, turmeric and salt. Sauté for a few minutes, then cover and cook until the tomatoes and onions are completely soft. 5. Let the mixture cool slightly, then blend until smooth. Return it to the pan, stir in the heavy cream and cook for another 1–2 minutes. Finish with chopped cilantro or crushed kasuri methi and set aside. 6. Once the roasted garlic is cool enough to handle, squeeze the softened cloves into a bowl. Add softened butter, oregano, dried parsley, red chilli flakes, salt and black pepper. Mash and mix until well combined. 7. Slice the bread lengthwise and spread the roasted garlic butter generously over the cut side. Add a layer of tikka masala sauce, mozzarella, the cooked chicken tikka and a little more mozzarella on top. 8. Bake at 400°F for about 15 minutes, until the cheese is completely melted and the bread is crisp around the edges. 9. Broil on high for 2–3 minutes, or until the cheese is golden and bubbly. Keep a close eye on it so it doesn’t burn. 10. garnish with cilantro and serve hot! #chickentikka #chickentikkamasala #chickentikkagarlicbread — @noorbaqtiarのTikTok