Butter Chicken Garlic Bread

This Butter Chicken Garlic Bread combines the rich, creamy flavors of a classic butter chicken curry with the indulgent comfort of garlic bread.

Ingredients

2 lb chicken breast/thigh (cubed)
1 tsp salt
1 tbsp lemon juice
1 tbsp garlic paste
1 tbsp ginger paste
1 cup yogurt
1/2 tsp paprika
1 tbsp garam masala
1/2 tsp tumeric
1 tsp cumin
1 tsp cayenne pepper
1 tsp chili powder
2 tbsp butter or ghee
1 onion (diced)
1 cup passata/diced canned tomato/crushed canned tomatoes
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1/2 cup cashew
1 cup heavy cream (adjust based on preference)
2 tsp coriander
1 tbsp garam masala
2 tsp cumin
2 tsp sugar
1/4 cup hot wter (adjust based on texture preference)
french bread loaf (halved)
8 cloves garlic (minced)
2 tbsp parsley (finely chopped)
8 tbsp softened butter
8 oz mozzarella cheese (shredded)
cilantro (finely chopped for garnish)

Method

In a large bowl, place your cubed chicken and coat thoroughly with yogurt, lemon juice, garlic paste, ginger paste, and all the spices for the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
Heat a pan over medium-high heat and add a splash of oil and a little butter or ghee. Cook the marinated chicken until browned and the liquid has evaporated. Set aside.
n a large pan, melt butter or ghee over medium heat. Add diced onion and sauté until translucent.
Add garlic paste, ginger paste, and spices (coriander, garam masala, cumin) and cook until fragrant.
Stir in the passata or diced tomatoes and heavy cream. Mix well.
Add cashews and simmer for 5 minutes.
Transfer the mixture to a blender or food processor and blend until smooth. Add hot water to adjust consistency.
Strain the blended sauce back into the pot to ensure a silky texture. Simmer gently, adjusting seasoning as needed.
Preheat your oven to 350°F (175°C).
In a small bowl, mix softened butter, minced garlic, and parsley.
Spread the garlic butter evenly over both halves of the French loaf.
Place the bread on a baking sheet and bake for 7–8 minutes, or until slightly golden and toasted.
Remove the bread from the oven. Spoon a generous layer of butter chicken curry over the toasted bread.
Top shredded cheese and the cooked chicken.
Drizzle more curry sauce over the top.
Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with cilantro, cut into slices, and serve immediately. Enjoy your Butter Chicken Garlic Bread!

Why You’ll Love It

Flavor-Packed: A perfect balance of spices, creaminess, and richness.
Unique Fusion: Combines two crowd-pleasers—Indian butter chicken and garlic bread.
Customizable: Adjust spices, toppings, and more to make it truly yours.
Versatile: Skip the bread for a classic butter chicken meal with naan or rice.

A Great Butter Chicken Recipe on Its Own

This butter chicken recipe stands on its own as a flavorful, satisfying dish. Serve it with warm naan or fluffy basmati rice for a traditional meal. You don’t need to make the garlic bread to enjoy this comforting curry—it’s delicious either way!

Adjust to Personal Preference

Feel free to tweak the spices to suit your taste. Love heat? Add more chili powder or cayenne. Prefer milder flavors? Dial down the heat or add more cream to balance. Taste and adjust as you go—it’s the best way to make this dish perfect for you.

Cashew-Free Option

If you’d prefer not to use cashews, you can simply omit them. Without the cashews, there’s no need to add extra water to the sauce. Substitute with more heavy cream for a silky, creamy texture. It’s an easy swap that doesn’t compromise on flavor!