Description

Tandoori Chicken Garlic Bread is a delicious fusion recipe combining spicy, smoky tandoori chicken with flavorful garlic butter custard soaked bread, topped with melted mozzarella cheese and fresh parsley. This recipe blends Indian-inspired marinated chicken with a comforting garlic bread base, baked and broiled to perfection for a crispy, cheesy finish.

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

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 (for roasting)
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 whole (or equivalent French baguette)
2 cups shredded mozzarella cheese
Chopped fresh parsley for garnish

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Instructions

Marinate the Chicken: Mix all tandoori chicken marinade ingredients except oil and smoking chips in a large bowl until combined and let it marinate for at least 30 minutes to develop flavor.
Cook the Chicken: Heat oil in a wok or pan on high heat. Add the chicken with marinade, cooking for 5-8 minutes until chicken is tender and most water evaporates. Adjust spices as needed.
Smoke the Chicken: Place wooden smoking chips in aluminum foil, fold with a small opening, and heat on a burner low heat until smoking. Using tongs, put the foil in the wok, increase the foil opening, cover with lid, and smoke the chicken for 5-10 minutes, ensuring proper ventilation.
Roast the Garlic: While chicken marinates, preheat oven to 400°F. Toss peeled garlic cloves with olive oil and roast in a covered mini oven-safe pot or foil for ~20 minutes until soft and golden. Mash and set aside.
Prepare Garlic Butter Custard: In a bowl, whisk together mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until thoroughly combined.
Preheat Oven for Baking: Reduce oven temperature to 350°F after roasting garlic.
Cut the Bread: Using a sharp knife, divide the sheet roll loaf into two halves lengthwise.
Soak the Bread: Carefully dip the bread halves into the garlic butter custard, ensuring all sides are well coated.
Bake the Bread: Place the coated bread on a baking sheet and bake at 350°F for 15-18 minutes until golden brown.
Top with Chicken and Cheese: Layer the baked bread with the smoked tandoori chicken and shredded mozzarella cheese. Repeat layers as desired (chicken, cheese, chicken, cheese).
Broil for Finish: Set oven to broil/grill and broil for 5-8 minutes until the cheese melts and turns golden and bubbly.
Serve: Garnish with chopped fresh parsley, slice, and serve hot.

Notes

Ensure good ventilation when smoking chicken indoors to avoid smoke accumulation.
You can substitute the Hawaiian rolls with a French baguette or similar bread loaf for a different texture.
Adjust spice levels according to your heat preference, especially chili flakes and red chili powder.
Roasting garlic adds a mellow sweetness and depth of flavor to the custard; do not skip this step.
Use fresh mozzarella for best melting and flavor balance.
The smoking step is optional but highly recommended for authentic smoky flavor.