Crunchy Butter Chicken Cheese Pull-Apart Baguette Step-by-step instructions

Before you start

Before starting, dice the chicken breast into bite-size pieces and gather all the spices. Mix the marinade in a bowl and coat the chicken thoroughly. Refrigerate the chicken while you measure the remaining ingredients.

Preheat the broiler with a rack about 6 inches from the heat source. Have a broiler-safe baking sheet ready. If using a fresh baguette, let it come to room temperature so it's easy to slice without crumbling.

Instructions

Marinate and Sear

1. 1Marinate the chicken
   In a bowl, combine the diced chicken with the Greek yogurt, lemon juice, smoked paprika, garam masala, chili powder, cumin, turmeric, and salt. Stir until every piece is coated. Refrigerate while you prepare the other ingredients, at least 15 minutes or up to overnight.
   Look for The chicken is evenly coated in a thick, spiced yogurt marinade.
   Tip For deeper flavor, marinate overnight in the fridge.
2. 2Sear the chicken
   Heat the oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer. Sear without stirring for 2–3 minutes until a deep golden crust forms. Flip and sear the other side for another 2–3 minutes. The chicken should be charred in spots and cooked through to 165°F (74°C).
   Look for The chicken is golden-brown and charred at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; sear in batches if needed.

The chicken should be coated in a thick, spiced yogurt marinade and then seared until golden-brown with charred edges. The kitchen will smell of smoked paprika and garam masala. The chicken is fully cooked and ready to be sauced.

Simmer the Butter Chicken

3. 3Build the butter chicken sauce
   Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in the tomato puree and heavy cream. Sprinkle in the kasoori methi and stir to combine. Simmer gently for 3–4 minutes until the sauce thickens slightly and turns a rich orange color.
   Look for The sauce is velvety, orange, and coats the back of a spoon.
   Tip Taste and adjust salt before assembling.
4. 4Combine chicken and sauce
   Return the seared chicken to the skillet with the sauce. Stir to coat every piece. Let it simmer for 2 minutes so the chicken absorbs the sauce. The mixture should be thick enough to mound on a spoon.
   Look for The chicken is glossy and fully coated in the creamy sauce.
   Tip If the sauce is too thick, add a splash of water or cream.

The sauce should be velvety, orange, and thick enough to coat the back of a spoon. The butter chicken mixture is glossy and fragrant with kasoori methi. It should mound easily on a spoon without being runny.

Assemble and Broil

5. 5Preheat the broiler
   Position an oven rack about 6 inches from the broiler element. Turn the broiler to high. Place a baguette on a broiler-safe baking sheet. Cut a deep slit lengthwise down the center, but do not cut all the way through.
   Look for The baguette is ready to be filled.
   Tip Use a sturdy baguette that can hold the filling without tearing.
6. 6Load the baguette
   Generously spoon the butter chicken mixture into the slit of the baguette, piling it high. Use a spatula to push the filling down gently. Make sure the chicken is distributed evenly from end to end.
   Look for The baguette is generously filled with saucy chicken.
   Tip Mound the filling high for a dramatic pull-apart effect.
7. 7Add the cheese
   Sprinkle the shredded mozzarella evenly over the top of the butter chicken, covering the entire surface. Press the cheese lightly so it sticks to the sauce.
   Look for The cheese completely covers the chicken filling.
   Tip Use freshly shredded mozzarella for best melting.
8. 8Broil until bubbly
   Place the baking sheet under the broiler. Broil for 3 minutes until the cheese is melted, bubbling, and blistered in spots. Watch carefully to prevent burning. The cheese should be golden-brown in places and the baguette crust should be crunchy.
   Look for The cheese is bubbly and lightly charred, and the baguette is crisp.
   Tip Rotate the pan halfway through for even browning.
9. 9Slice and serve
   Let the loaded baguette rest for 2 minutes. Use a serrated knife to slice it into thick batons, cutting through the crunchy crust. Pull the pieces apart to reveal the stretchy cheese pull. Serve warm.
   Look for The cheese stretches as the pieces are pulled apart.
   Tip Serve immediately while the cheese is still stretchy.

The baguette is generously filled, the cheese is melted and blistered, and the crust is crunchy. The cheese pull is long and stretchy when the baguette is sliced. The top is golden-brown with darker spots from the broiler.

Common mistakes

One common mistake is overcooking the chicken during the sear, making it dry. Sear just until charred and cooked through, then let it simmer briefly in the sauce.

Another pitfall is using too much sauce, which can make the baguette soggy. Spoon the chicken with just enough sauce to moisten the bread without soaking it. Also, watch the broiler carefully—it can go from bubbly to burnt in seconds.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The sauce should be thick enough to coat the back of a spoon.

The assembled baguette is done when the cheese is completely melted, bubbling, and blistered in spots, and the baguette crust is crunchy when tapped.

Let it rest for 2 minutes before slicing so the cheese sets slightly and the filling stays in place.

• Poultry: 165°F (74°C) in the thickest part