# Components:
→ Chicken Tikka
01 - 10.5 oz boneless chicken breast, cut into small cubes
02 - 2 tablespoons plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 tablespoon tikka masala paste
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1 tablespoon vegetable oil
→ Toast & Cheese
10 - 4 thick slices rustic bread, such as sourdough or ciabatta
11 - 3.5 oz grated mozzarella cheese
12 - 1.75 oz grated cheddar cheese
13 - 2 tablespoons softened butter
→ Garnishes
14 - 2 tablespoons fresh coriander leaves, chopped
15 - 1 small red onion, thinly sliced
16 - 1 green chili, finely sliced (optional)
17 - Lemon wedges
# Preparation steps:
01 - Combine Greek yogurt, lemon juice, tikka masala paste, cumin, paprika, salt, and black pepper in a mixing bowl. Add chicken cubes and coat them thoroughly. Allow to marinate for at least 15 minutes.
02 - Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken cubes for 5–7 minutes, stirring occasionally, until fully cooked and showing charred spots. Remove from heat.
03 - Preheat oven grill (broiler) to high. Lightly spread butter on one side of each bread slice. Place slices buttered side down on a parchment-lined baking tray.
04 - Distribute cooked chicken tikka evenly across bread slices. Sprinkle each slice with mozzarella and cheddar cheese.
05 - Place tray under grill for 3–5 minutes until cheese is melted and bubbling, and bread edges are golden.
06 - Remove toasts from oven. Top with chopped coriander, onion slices, green chili (if desired), and a squeeze of lemon juice. Serve immediately while warm.
