Chicken 65 Garlic Bread
Chicken 65 Garlic Bread
Ingredients
For the Chicken
- 500 g boneless chicken, cut into small cubes
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon garam masala
- to taste salt
- 1 teaspoon lemon juice
- pinch red food colour, (optional)
- 2 tablespoons cornflour
- 1 tablespoon all purpose flour
- 1 egg white
- 1/4 teaspoon baking soda
- oil, for shallow frying
For the Chicken 65 Sauce
- 1/2 teaspoon cumin seeds
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2-3 green chillies, slit
- few curry leaves
- to taste salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chilli powder
- 2 tablespoons red chilli sauce
- 1 tablespoon green chilli sauce
- 1/4 teaspoon vinegar
- 1/2 teaspoon soy sauce
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
For the Garlic Spread
- 1 whole head garlic
- 1 tablespoon olive oil
- 1/4 cup butter, softened
- to taste salt
- to taste black pepper
- 1 teaspoon oregano
- 3/4 teaspoon dried parsley
- 1 teaspoon chilli flakes
For Assembly
- 1 loaf ciabatta or french bread, halved
- mozzarella cheese
For Garnish
- fried curry leaves
- fried green chillies
- red onions, thinly sliced
- lime
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the whole head of garlic on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 35 minutes until softened.
⏱️ 35 min•🌡️ 400
- 2
While the garlic roasts, prepare the chicken marinade. In a bowl, combine the boneless chicken cubes with 1 teaspoon red chilli powder, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, 1 tablespoon ginger garlic paste, 1/2 teaspoon garam masala, salt to taste, 1 teaspoon lemon juice, and a pinch of red food colour (if using). Mix well to coat the chicken evenly. Marinate for 2 hours in the refrigerator.
⏱️ 5 min
- 3
After 2 hours of marination, add 2 tablespoons cornflour, 1 tablespoon all purpose flour, 1 egg white, and 1/4 teaspoon baking soda to the chicken. Mix thoroughly and let it rest for an additional 20 minutes.
⏱️ 5 min
- 4
Once the roasted garlic is cool enough to handle, squeeze out the softened cloves into a bowl. Add 1/4 cup softened butter, salt and black pepper to taste, 1 teaspoon oregano, 3/4 teaspoon dried parsley, and 1 teaspoon chilli flakes. Mix everything thoroughly to create the garlic spread.
⏱️ 10 min
- 5
Heat oil in a pan for shallow frying. Once hot, carefully place the marinated chicken pieces into the oil and shallow fry until they are golden brown and cooked through. This will take about 5-7 minutes per batch. Remove the fried chicken and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 15 min
- 6
In a separate pan, sauté 1/2 teaspoon cumin seeds, 2 tablespoons chopped garlic, 2 tablespoons chopped ginger, 2-3 slit green chillies, and a few curry leaves over medium heat until fragrant, about 2-3 minutes.
⏱️ 3 min
- 7
Add salt to taste, 1/2 teaspoon black pepper, 1/2 teaspoon red chilli powder, 2 tablespoons red chilli sauce, 1 tablespoon green chilli sauce, 1/4 teaspoon vinegar, 1/2 teaspoon soy sauce, 1 tablespoon lemon juice, and 3 tablespoons plain yogurt to the pan. Mix well and bring the sauce to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
⏱️ 3 min
- 8
Add the previously shallow-fried chicken pieces to the sauce and toss until they are thoroughly coated. Remove from heat.
⏱️ 2 min
- 9
Preheat your oven to 400°F (200°C). Take the ciabatta or french bread and slice it in half lengthwise. Spread the prepared garlic butter generously over the cut sides of the bread. Top the bread generously with mozzarella cheese.
⏱️ 5 min•🌡️ 400
- 10
Arrange the sauced Chicken 65 mixture evenly over the mozzarella cheese on both halves of the bread.
⏱️ 2 min
- 11
Place the assembled garlic bread in the preheated oven and bake for 15 minutes. After baking, switch to broiler mode and broil on high for 2-3 minutes, or until the cheese is golden and bubbly and the bread is lightly toasted.
⏱️ 18 min•🌡️ 400
- 12
Once out of the oven, garnish the chicken 65 garlic bread with fried curry leaves, fried green chillies, and thinly sliced red onions. Finish with a generous squeeze of fresh lime juice before serving.
⏱️ 2 min
Kitchen Tools
Chicken 65 Garlic Bread
For the Chicken
- 500 g boneless chicken, cut into small cubes
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon garam masala
- to taste salt
- 1 teaspoon lemon juice
- pinch red food colour, (optional)
- 2 tablespoons cornflour
- 1 tablespoon all purpose flour
- 1 egg white
- 1/4 teaspoon baking soda
- oil, for shallow frying
For the Chicken 65 Sauce
- 1/2 teaspoon cumin seeds
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 2-3 green chillies, slit
- few curry leaves
- to taste salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chilli powder
- 2 tablespoons red chilli sauce
- 1 tablespoon green chilli sauce
- 1/4 teaspoon vinegar
- 1/2 teaspoon soy sauce
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
For the Garlic Spread
- 1 whole head garlic
- 1 tablespoon olive oil
- 1/4 cup butter, softened
- to taste salt
- to taste black pepper
- 1 teaspoon oregano
- 3/4 teaspoon dried parsley
- 1 teaspoon chilli flakes
For Assembly
- 1 loaf ciabatta or french bread, halved
- mozzarella cheese
For Garnish
- fried curry leaves
- fried green chillies
- red onions, thinly sliced
- lime
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the whole head of garlic on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 35 minutes until softened.
⏱️ 35 min•🌡️ 400 - 2
While the garlic roasts, prepare the chicken marinade. In a bowl, combine the boneless chicken cubes with 1 teaspoon red chilli powder, 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, 1 tablespoon ginger garlic paste, 1/2 teaspoon garam masala, salt to taste, 1 teaspoon lemon juice, and a pinch of red food colour (if using). Mix well to coat the chicken evenly. Marinate for 2 hours in the refrigerator.
⏱️ 5 min - 3
After 2 hours of marination, add 2 tablespoons cornflour, 1 tablespoon all purpose flour, 1 egg white, and 1/4 teaspoon baking soda to the chicken. Mix thoroughly and let it rest for an additional 20 minutes.
⏱️ 5 min - 4
Once the roasted garlic is cool enough to handle, squeeze out the softened cloves into a bowl. Add 1/4 cup softened butter, salt and black pepper to taste, 1 teaspoon oregano, 3/4 teaspoon dried parsley, and 1 teaspoon chilli flakes. Mix everything thoroughly to create the garlic spread.
⏱️ 10 min - 5
Heat oil in a pan for shallow frying. Once hot, carefully place the marinated chicken pieces into the oil and shallow fry until they are golden brown and cooked through. This will take about 5-7 minutes per batch. Remove the fried chicken and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 15 min - 6
In a separate pan, sauté 1/2 teaspoon cumin seeds, 2 tablespoons chopped garlic, 2 tablespoons chopped ginger, 2-3 slit green chillies, and a few curry leaves over medium heat until fragrant, about 2-3 minutes.
⏱️ 3 min - 7
Add salt to taste, 1/2 teaspoon black pepper, 1/2 teaspoon red chilli powder, 2 tablespoons red chilli sauce, 1 tablespoon green chilli sauce, 1/4 teaspoon vinegar, 1/2 teaspoon soy sauce, 1 tablespoon lemon juice, and 3 tablespoons plain yogurt to the pan. Mix well and bring the sauce to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
⏱️ 3 min - 8
Add the previously shallow-fried chicken pieces to the sauce and toss until they are thoroughly coated. Remove from heat.
⏱️ 2 min - 9
Preheat your oven to 400°F (200°C). Take the ciabatta or french bread and slice it in half lengthwise. Spread the prepared garlic butter generously over the cut sides of the bread. Top the bread generously with mozzarella cheese.
⏱️ 5 min•🌡️ 400 - 10
Arrange the sauced Chicken 65 mixture evenly over the mozzarella cheese on both halves of the bread.
⏱️ 2 min - 11
Place the assembled garlic bread in the preheated oven and bake for 15 minutes. After baking, switch to broiler mode and broil on high for 2-3 minutes, or until the cheese is golden and bubbly and the bread is lightly toasted.
⏱️ 18 min•🌡️ 400 - 12
Once out of the oven, garnish the chicken 65 garlic bread with fried curry leaves, fried green chillies, and thinly sliced red onions. Finish with a generous squeeze of fresh lime juice before serving.
⏱️ 2 min