Tandoori Chicken Bruschetta Recipe
The Tandoori Chicken Bruschetta Recipe is a delightful fusion that merges the bold flavors of Indian tandoori spices with the crispy texture of Italian bruschetta. This recipe takes grilled, tandoori-marinated chicken and pairs it with a tangy yogurt sauce, all served on crunchy, toasted bread. The result is a mouthwatering appetizer that bursts with smoky, spicy, and fresh flavors in every bite. Perfect for parties or casual get-togethers, the Tandoori Chicken Bruschetta Recipe is easy to prepare and sure to impress your guests with its unique, vibrant taste.
Equipment
- Grill or oven
- Mixing bowls
- Brush for basting
- knife
- Cutting board
- Baking tray
Ingredients
- 2 boneless chicken breasts
- 1 cup yogurt (for marinade)
- 1 tablespoon tandoori masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- Salt to taste
- 1 baguette (sliced)
- 2 tablespoons olive oil (for brushing bread)
- Fresh cilantro for garnish
- Yogurt or mint chutney (for drizzle)
Instructions
- Prepare the marinade: In a bowl, mix the yogurt, tandoori masala, cumin, coriander, lemon juice, and salt. Coat the chicken breasts in the marinade, cover, and refrigerate for 6-8 hours.
- Cook the chicken: Preheat your grill or oven. Grill the marinated chicken until fully cooked and charred slightly on the outside (approximately 10-12 minutes). Once cooked, slice the chicken thinly.
- Toast the bread: Slice the baguette into pieces, brush each slice with olive oil, and toast in the oven at 180°C for 5-7 minutes until golden brown.
- Assemble the bruschetta: Top each toasted baguette slice with the tandoori chicken pieces. Drizzle with yogurt or mint chutney.
- Garnish: Add fresh cilantro leaves on top for a burst of color and flavor. Serve immediately.
Notes
- For a vegetarian option, substitute the chicken with paneer or tofu marinated in the same tandoori spices.
- You can also add a layer of tomato chutney or diced tomatoes for a fresh, tangy flavor.
