Punjabi Bruschetta

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(Cook with Harish)


Bruschetta originated in Italy during 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.


Chicken Tikka is a delicious appetizer that is packed with flavor. It starts with chicken pieces marinated in yogurt along with lime juice and aromatic spices, cooked to create a delicious appetizer. how you feel if your chicken tikka give you in italian way lets start then new style Bruschetta ( Punjabi Bruschetta ).


                                 Chicken tikka

  • 1 cup fresh coriander (cilantro) leaves (finely chopped)
  • 2 tbsp. ginger paste
  • 3 tbsp. garlic paste
  • 3 to 4 tbsp. garam masala
  • 6 peppercorns (or 2 dry red chilies)
  • 1/2 tsp. orange food coloring
  • 1 cup fresh unsweetened yogurt (should not be sour)
  • 2 1/4 lbs./1 kg. skinless and boneless chicken breast (or thigh, cut into 2-inch chunks)
  • 1 large onion (cut into very thin rings)
  • 3 tbsp. lime juice (or lemon juice freshly squeezed)
  • 1 tsp. chaat masala (available at most Indian groceries)
  • 👇 Chicken tikka recipe how to make at home 
  • https://harishkitchen.com/chicken-tikka-salad/


  • 4 tbsp. extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 4 large tomatoes, diced
  • 2 tbsp. mint chutney
  • 1 tsp. kosher salt / or Normal salt
  • Pinch of crushed red pepper flakes
  • 1/4 c. thinly chopped coriander leaves
  • dice chicken tikka in small cubes.
  • Add some chaat masala and lemon juice


  1.   large baguette, or (regular bread) sliced ¼” thick on the bias       Extra-virgin olive oil, for brushing
  2.  cloves garlic, halved
  •  Cut small dice and marinated tomatoes: heat pan, low heat and heat oil. Add garlic and cook until lightly golden, 1 to 2  minutes, then remove from heat and let cool.
  • In a large bowl, toss together tomatoes,dice chicken tikka, coriander chopped , lemon juice, salt, chaat masala, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 10 minutes.
  • Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet or you can toast in toaster also. Toast bread until golden, 5 to 10 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with mint chutney
  • Spoon your mixture on top of bread just before serving.

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