Butter Chicken Garlic Bread with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use whole-milk mozzarella and shred it yourself from a block. Pre-shredded cheese often contains anti-caking agents that can inhibit melting.

When broiling, keep a close eye on the oven — the difference between perfectly blistered and burnt is a matter of seconds. If your broiler runs hot, move the baking sheet to a lower rack and broil for a few minutes longer.

To make slicing easier without squishing the bread, use a serrated knife and cut with a gentle sawing motion. Serve the butter chicken garlic bread immediately after slicing, as it's best when the cheese is still hot and stretchy. If you have leftovers, reheat them in a toaster oven or under the broiler to restore the crunch — avoid the microwave, which makes the bread soggy.

Variations

• Spicy Chorizo Version: Swap the chicken for fresh Mexican chorizo, crumbling it as it cooks. Skip the marinade and season with smoked paprika and cumin. Proceed with the sauce and assembly; the chorizo adds a spicy, smoky depth that pairs beautifully with the mozzarella.
• Vegetarian Paneer Version: Replace the chicken with paneer cubes, marinated in the same yogurt-spice mix. Sear the paneer until golden, then simmer in the sauce. Paneer holds its shape and absorbs the flavors, making a satisfying vegetarian option.
• Garlic Naan Crust: Use two pieces of garlic naan instead of a baguette. Toast the naan until slightly crisp, then top with the butter chicken and cheese. Broil until bubbly. The naan's soft texture offers a different but equally delicious experience.
• Extra Crunchy Topping: After broiling, sprinkle with crushed papadums or crispy fried onions for added texture. This adds a salty, crunchy element that contrasts with the gooey cheese. Serve immediately to preserve the crunch.

Storage and make-ahead

Fridge

Store leftover butter chicken garlic bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze assembled but unbaked bread for up to 1 month; thaw overnight in the fridge before broiling. Cooked leftovers can also be frozen for up to 2 months.

Reheat

Reheat frozen or refrigerated slices in a 375°F (190°C) oven for 8-10 minutes, or until hot and crispy.

Store any leftover butter chicken garlic bread in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is melted and the bread is crisp. Avoid microwaving, as it will make the bread chewy and the cheese rubbery.

The butter chicken can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, reheat the chicken in a skillet over medium heat until bubbling, then assemble the baguette and broil as directed.

You can also assemble the entire dish (without broiling) a few hours ahead, cover, and refrigerate, then broil just before serving — add a few extra minutes to the broiling time if starting from cold.

Serving ideas

Serve this butter chicken garlic bread as a hearty main course with a crisp green salad dressed in a simple vinaigrette. The acidity of the salad balances the richness of the dish.

It also pairs well with cooling sides like cucumber raita or a dollop of plain yogurt on the side. For a casual dinner, cut the baguette into thick slices and let everyone pull apart their own pieces — the cheese pull is part of the fun.

For a more substantial meal, serve alongside roasted vegetables like broccoli or cauliflower, which soak up any extra sauce. The bread is filling on its own, so a light soup or a crunchy slaw works well as a starter.

If serving as an appetizer, cut into smaller pieces and arrange on a platter with toothpicks. This dish is best enjoyed fresh from the oven, but it also makes a delicious (if messy) leftover for lunch.

Frequently asked questions

Recipe card

Butter Chicken Garlic Bread with Mozzarella

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 1 lb diced chicken breast
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garam masala
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• salt to taste
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1/2 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp kasoori methi (dried fenugreek leaves)
• 1 rustic baguette
• 1/4 cup roasted garlic parsley butter, softened
• 2 cups shredded mozzarella cheese

Instructions

1. In a bowl, combine the diced chicken breast with Greek yogurt, lemon juice, smoked paprika, garam masala, chili powder, ground cumin, ground turmeric, and salt. Stir until every piece is coated. Cover and refrigerate while preparing the other ingredients.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook without stirring for 2-3 minutes until browned on one side. Then stir and continue cooking for another 3 minutes until the chicken is cooked through and charred at the edges.
3. Reduce the heat to medium-low. Add the butter, tomato puree, heavy cream, and kasoori methi to the skillet with the chicken. Stir gently and let the sauce simmer for 2-3 minutes until it thickens slightly and the flavors meld. The sauce should coat the back of a spoon.
4. Preheat the oven to 400°F (200°C). Halve the baguette lengthwise. Spread the roasted garlic parsley butter evenly over both cut sides. Place the baguette halves on a baking sheet, cut side up, and toast for 8 minutes until the edges are golden and the bread is crunchy.
5. Spoon the butter chicken mixture generously over the toasted baguette halves, spreading it to the edges. Sprinkle the shredded mozzarella evenly over the top, covering the chicken completely.
6. Switch the oven to broil. Place the assembled baguette under the broiler for 3 minutes, watching closely, until the cheese is melted, bubbling, and blistered in spots. The edges of the bread should be deep golden brown.
7. Remove the baguette from the oven and let it rest for 2 minutes. Slice the loaded baguette crosswise into thick batons. Pull apart the pieces to reveal the stretchy cheese pull and serve hot.

Contains: milk, gluten

Estimated nutrition per serving

Calories

670

Protein

38 g

Carbohydrates

48 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.