Print

Tandoori Chicken Garlic Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Tandoori Chicken Garlic Bread is a flavorful fusion dish combining spicy marinated tandoori chicken with a rich garlic butter custard and melted mozzarella, all baked on soft Hawaiian rolls or French baguette slices. With smoky notes and cheesy goodness, this recipe serves as a delicious appetizer or snack perfect for sharing.

Ingredients

Tandoori Chicken Marinade

  • 400g chicken tenders (about 4-5), cubed
  • ½ cup plain, full fat yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt (or to taste)
  • 1 tsp red chili powder
  • 1 tsp chili flakes (reduce as needed)
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp onion powder
  • ¼ tsp garam masala
  • Optional: 1-2 tbsp Shan tandoori masala

Cooking & Smoking

  • 2 tbsp oil, butter or ghee for cooking
  • Handful of wooden smoking chips for smoking

Garlic Butter Custard

  • 6-8 garlic cloves mixed with 2 tbsp olive oil
  • ½ cup unsalted butter, melted (113g)
  • 1 egg
  • ¼ cup milk (60g)
  • ½ tsp salt
  • ½ tsp paprika
  • 2 tbsp chopped fresh parsley

Assembly

  • 12 King’s Hawaiian Original Hawaiian Sheet Rolls, kept in the full sheet form (or replace with a French baguette of similar size)
  • 2 cups shredded mozzarella cheese
  • Chopped fresh parsley for serving

Instructions

  1. Prepare the Tandoori Chicken Marinade: In a large bowl, combine the yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric powder, coriander powder, cumin powder, onion powder, garam masala, and optional Shan tandoori masala. Mix well to form a marinade.
  2. Marinate the Chicken: Add the cubed chicken tenders to the marinade and mix until fully coated. Let it marinate for at least 30 minutes to absorb the spices.
  3. Cook the Chicken: Heat oil, butter, or ghee in a wok or pan over high heat. Add the marinated chicken along with the marinade and stir-fry for about 5-8 minutes until the chicken is tender and most of the liquid has evaporated. Taste and adjust seasoning if needed.
  4. Smoke the Chicken: Place wooden smoking chips onto a sheet of aluminum foil, fold the foil leaving a small opening, and place it on a burner on low heat until smoke appears. Using tongs, transfer the foil packet to the wok with cooked chicken, open the foil more, cover with a lid, and let the chicken smoke for 5-10 minutes. Keep ventilation on for smoke exhaust.
  5. Roast the Garlic: Preheat the oven to 400°F. Mix peeled garlic cloves with olive oil, place in a small oven-safe pot with lid or cover with foil, and roast for about 20 minutes until soft and golden. Mash the roasted garlic with a fork and set aside.
  6. Make Garlic Butter Custard: In a bowl, add the mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley. Whisk thoroughly to combine all ingredients into a smooth custard.
  7. Prepare for Baking: Reduce the oven temperature to 350°F after roasting garlic. Using a sharp knife, carefully split the sheet of bread rolls into two halves horizontally.
  8. Coat the Bread: Pour the garlic butter custard into a larger pan. Dip the bread sheets or loaves carefully into the custard, ensuring all sides are well coated.
  9. Bake the Bread: Place the coated bread on a baking sheet and bake at 350°F for 15-18 minutes or until golden brown.
  10. Assemble Chicken and Cheese: Remove the bread from the oven, then layer the smoked tandoori chicken evenly over the bread, followed by a generous layer of shredded mozzarella cheese. Repeat for two layers: chicken, cheese, chicken, cheese.
  11. Broil the Assembly: Set the oven to broil or grill setting, and broil the bread for 5-8 minutes until the cheese has melted and turned golden and bubbly.
  12. Garnish and Serve: Sprinkle chopped fresh parsley over the top, slice the bread, serve warm, and enjoy the fusion of smoky tandoori chicken and cheesy garlic bread flavors.

Notes

  • For a smokier flavor, use specialty smoking chips like hickory or applewood.
  • If King’s Hawaiian rolls are not available, a soft French baguette can be used, sliced lengthwise.
  • Adjust chili and paprika quantities according to your preferred spice level.
  • Ensure proper ventilation during the smoking step to avoid smoke buildup indoors.
  • Roasting garlic ahead of time enhances its sweetness and mellows harshness for the custard.

Find it online: https://marthatasty.com/tandoori-chicken-garlic-bread-recipe/