Tandoori Chicken Garlic Bread

Ingredients

• 1 large large baguette (Day-old bread holds up best to the topping.)
• 4 small small ciabatta rolls (Alternative to baguette.)
• 3/4 cup plain yogurt (Greek for creaminess, or regular for a lighter texture.)
• 2 tablespoons tandoori masala powder (Adjust to taste.)
• 3 cloves fresh garlic, minced (Fresh garlic for depth and aroma.)
• 2 tablespoons melted unsalted butter (For richness; swap with olive oil for a lighter finish.)
• 1 tablespoon lemon juice (Brightens the yogurt and cuts through richness.)
• 1/2 teaspoon smoked paprika (Optional for extra color and smoky warmth.)
• to taste salt and black pepper
• 1/2 cup shredded mozzarella or cheddar (Optional for an extra indulgent finish.)
• Fresh cilantro or chopped parsley (Use mint for a cooler finish.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

3. 3

   In a bowl, combine the yogurt, tandoori masala, minced garlic, melted butter, lemon juice, smoked paprika (if using), salt, and pepper. Stir until smooth.

4. 4

   Slice the baguette in half lengthwise, or halve each roll. Score the bread surface lightly if desired.

5. 5

   Spread a generous layer of the tandoori-yogurt mixture over each bread half.

6. 6

   If using cheese, sprinkle it evenly over the top.

7. 7

   --- Baking ---

8. 8

   Place the prepared bread on the baking sheet and bake for 8–10 minutes until the edges brown and the yogurt blend has set.

9. 9

   For a charred finish, switch the oven to broil for the last 1–2 minutes, watching carefully.

10. 10

    --- Serving ---

11. 11

    Remove from the oven and let sit for 1–2 minutes. Scatter fresh cilantro or parsley over the top and finish with a squeeze of lemon.

12. 12

    Slice and serve warm.