I absolutely love sharing this Tandoori Chicken Garlic Bread Recipe with friends because it’s one of those dishes that instantly brings the wow factor to any meal or gathering. The smoky, spiced chicken combined with garlicky buttery bread is such a unique flavor combo that really satisfies your craving for comfort food with a twist. Trust me, once you try this, it’s going to become your go-to for casual dinners or when you want to impress without spending hours in the kitchen.
What makes this Tandoori Chicken Garlic Bread Recipe so special is how it beautifully melds the bold and vibrant Indian spices of tandoori chicken with the cozy, familiar warmth of garlic bread. It’s perfect for weekend hangouts, game days, or just when you want to treat yourself. Plus, it’s surprisingly simple to put together once you’ve prepped your chicken marinade – you’ll find that the homemade garlic butter custard really takes it to the next level.
Why You’ll Love This Recipe
- Bold and Balanced Flavors: The smoky tandoori chicken paired with creamy mozzarella and garlic butter creates an irresistible taste combo.
- Perfect for Sharing: This recipe is designed using a full sheet of rolls, making it easy to serve a crowd or enjoy leftovers.
- Simple Yet Impressive: You’ll look like a culinary rockstar thanks to that smoking step, yet it’s pretty straightforward to master.
- Customizable Spice Level: Adjust the chili powder and flakes to make this Tandoori Chicken Garlic Bread Recipe as mild or fiery as you like.
Ingredients You’ll Need
Each ingredient in this Tandoori Chicken Garlic Bread Recipe adds its own magic — from the yogurt that tenderizes the chicken to the fresh parsley that brightens the flavors. When grocery shopping, look for fresh garlic and quality bread to really make a difference in the final dish.
- Chicken tenders: Tender cuts soak up the marinade quickly for juicy, flavorful bites.
- Plain full-fat yogurt: Acts as a tenderizing base and carries the spices wonderfully.
- Ginger garlic paste: Provides authentic depth and warmth—you can make your own or grab it ready-made.
- Lemon juice: Adds a fresh zing and helps balance the spices.
- Salt: Essential for bringing all the flavors together; adjust to taste.
- Red chili powder and chili flakes: Give the heat—feel free to tweak for your preferred spice level.
- Turmeric, coriander, cumin powder, onion powder, garam masala: The heart of the tandoori spice mix—aromatic and earthy.
- Shan tandoori masala (optional): If you have it, this blend boosts authenticity and enhances flavor.
- Oil, butter or ghee: For cooking—ghee adds richness but butter works beautifully too.
- Wooden smoking chips: This trick adds that signature smoky aroma that sets this recipe apart.
- Garlic cloves and olive oil: Roasting these together brings out mellow, delicious garlic notes.
- Unsalted butter: Melted into the custard for a silky, flavorful base.
- Egg and milk: Incorporated into the garlic butter custard to give it a rich, smooth texture.
- Paprika: Adds a subtle smoky warmth and gorgeous color.
- Fresh parsley: For freshness and color both in the custard and as a garnish.
- King’s Hawaiian Original Hawaiian Sheet Rolls (or French baguette): Soft and slightly sweet rolls soak up the garlic butter custard beautifully.
- Shredded mozzarella cheese: Melts perfectly for that gooey, cheesy topping everyone loves.
Variations
I love that this Tandoori Chicken Garlic Bread Recipe is so adaptable—you can easily tweak the spices or bread choice to suit your taste or dietary needs. I often switch things up depending on what I have on hand and who I’m feeding, and it always turns out fantastic.
- Variation: For a vegetarian twist, try roasting spiced cauliflower or paneer cubes instead of chicken—I’ve done this for a meat-free dinner, and it was a hit!
- Spice Level: Dial down the chili flakes for a kid-friendly version or amp up with extra chili powder if you crave heat.
- Bread Choices: While the Hawaiian rolls soak up the garlic butter nicely, using a crusty French baguette adds more bite and crunch, which I sometimes prefer for a heartier feel.
- Cheese Options: Swap mozzarella for pepper jack or a blend of cheddar and mozzarella for a sharper flavor profile.
How to Make Tandoori Chicken Garlic Bread Recipe
Step 1: Marinate the Chicken for Maximum Flavor
Start by mixing all the tandoori chicken marinade ingredients in a large bowl, except the oil and smoking chips. I like to whisk everything thoroughly so the spices and yogurt blend well. Then add your cubed chicken tenders, mixing until every piece is coated. Cover and let them marinate for at least 30 minutes—if you have more time, a few hours will deepen the flavor and tenderize the meat beautifully. This step is key because it sets the foundation for that classic tandoori taste.
Step 2: Cook and Smoke the Chicken
I usually cook the marinated chicken gently in a pan with a bit of oil or butter until it’s fully cooked and tender—this takes about 10-12 minutes. Then comes the fun part: smoking the chicken with wooden chips to add that signature smoky aroma. If you haven’t smoked food before, it’s easier than it sounds—I cover the pan with a lid and place a small amount of smoking chips in the pan, letting the smoke infuse for a few minutes. This simple trick really transforms the dish and makes it unforgettable.
Step 3: Prepare the Garlic Butter Custard
Meanwhile, roast your garlic cloves in olive oil until soft and aromatic, which tempers the sharpness and makes them melt-in-your-mouth delicious. Then whisk the roasted garlic and oil with melted butter, egg, milk, salt, paprika, and chopped fresh parsley to create the garlic butter custard. This mixture is what you’ll dip your bread into—trust me, it’s the magic that makes this garlic bread extra special and rich.
Step 4: Assemble and Bake the Bread
Keep the Hawaiian sheet rolls in one full sheet for easy dipping. Carefully dip the rolls into the garlic butter custard, making sure the bread absorbs the custard but doesn’t get soggy. Place the soaked rolls on a baking sheet and bake until golden and just crisp. Then top with your smoky tandoori chicken and shredded mozzarella cheese, and pop it under the broiler until the cheese melts and bubbles. I always watch closely here—broil too long and the bread can burn, so keep an eye on it for that perfect gooey finish!
Pro Tips for Making Tandoori Chicken Garlic Bread Recipe
- Marinate Longer if Possible: I’ve found letting the chicken soak overnight boosts flavor and tenderness way beyond the minimum 30 minutes.
- Control the Smoke: Using just a small handful of smoking chips gives rich aroma without overpowering the chicken—too much smoke can turn bitter.
- Garlic butter custard is key: Don’t skimp on this step—the custard makes the garlic bread so luscious and helps it crisp up beautifully in the oven.
- Watch the Broiler: The cheese melts quickly, so broil in short bursts and keep an eye out to prevent the bread from burning.
How to Serve Tandoori Chicken Garlic Bread Recipe
Garnishes
I always finish with a generous sprinkle of freshly chopped parsley because it adds a pop of color and a fresh herbal note that balances the richness of the bread. If you like a little extra tang, a squeeze of fresh lemon over the top just before serving brightens everything up beautifully.
Side Dishes
For sides, I love serving this with a crisp cucumber raita or a simple green salad with lemon vinaigrette to cut through the richness. It also pairs nicely with Indian pickles or chutney for extra layers of bold flavor.
Creative Ways to Present
For special occasions, I’ve tried slicing the assembled garlic bread into finger-sized portions for easy party platters—everyone loves grabbing a piece. Another fun idea is serving it alongside a bowl of spiced tomato soup for a cozy combo that feels super special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which isn’t likely because my family devours this), wrap them tightly in foil or store in an airtight container in the fridge for up to 2 days. I find reheating in the oven restores the crispness better than the microwave.
Freezing
I’ve frozen leftover cooked tandoori chicken separately in portions, wrapped well in plastic wrap and foil, and it freezes beautifully for up to a month. Just thaw overnight and reheat gently on the stove or oven before assembling the garlic bread.
Reheating
For best results, reheat your garlic bread on a baking sheet in a preheated oven at 350°F for about 10 minutes. This refreshes the crust and melts the cheese perfectly without drying it out, which the microwave tends to do.
FAQs
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Can I use regular chicken instead of chicken tenders in this Tandoori Chicken Garlic Bread Recipe?
Absolutely! You can use boneless chicken breasts or thighs cut into bite-sized pieces. Just keep in mind that chicken thighs tend to be juicier and more forgiving if slightly overcooked, while breasts cook faster and can dry out if overcooked, so adjust your cooking time accordingly.
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What if I don’t have wooden smoking chips for the smoky flavor?
No worries! The smoking step adds signature aroma but isn’t absolutely essential. If you omit it, try adding a pinch of smoked paprika in the marinade to mimic a mild smoky flavor and still enjoy delicious tandoori chicken.
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Can I make the garlic butter custard ahead of time?
Yes, you can prepare the garlic butter custard a few hours ahead and keep it covered in the fridge. Bring it to room temperature before dipping the bread for the best absorption and bake results.
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What can I substitute for King’s Hawaiian rolls?
If you don’t have Hawaiian rolls, a soft, slightly sweet roll or even a French baguette works great. Just adjust the dipping time accordingly since crustier breads won’t soak up the custard as easily but offer more crunch.
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How spicy is the Tandoori Chicken Garlic Bread Recipe?
The spice level is moderate but can be easily adjusted by reducing or increasing the amount of red chili powder and chili flakes. I usually reduce the flakes if serving kids or spice-sensitive guests.
Final Thoughts
This Tandoori Chicken Garlic Bread Recipe has become such a staple for me because it’s flavorful, comforting, and fun to make. I love how it bridges Indian spices with classic garlic bread, adding personality to a familiar favorite. I really encourage you to give this a try—you don’t need fancy equipment, just a little patience to marinate and the smoky step to impress your loved ones. Trust me, this will become a recipe you return to again and again, just like I do!
Print
Tandoori Chicken Garlic Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Indian Fusion
Description
This Tandoori Chicken Garlic Bread recipe combines the bold, smoky flavors of tandoori-spiced chicken with the rich, buttery goodness of garlic custard-soaked bread, topped with melted mozzarella cheese. A perfect fusion appetizer or snack, it showcases marinated chicken cooked to tenderness and smoked for authentic flavor, layered over soft bread and broiled to golden perfection.
Ingredients
Tandoori Chicken:
- 400g chicken tenders (about 4-5), cubed
- 1/2 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)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/4 tsp garam masala
- Optional: 1-2 tablespoon Shan tandoori masala
- 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
- 1/2 cup unsalted butter, melted (113g)
- 1 egg
- 1/4 cup milk (60g)
- 1/2 tsp salt
- 1/2 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
- Prepare Tandoori Chicken: In a large bowl, combine the chicken tenders with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optional Shan tandoori masala. Mix thoroughly to coat the chicken evenly. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Cook and Smoke Chicken: Heat oil, butter, or ghee in a pan over medium heat. Cook the marinated chicken until tender and cooked through, about 8-10 minutes, turning occasionally. Once cooked, smoke the chicken using a handful of wooden smoking chips to impart a smoky aroma and authentic tandoori flavor. Set the smoked chicken aside.
- Make Garlic Butter Custard: Roast the garlic cloves mixed with olive oil until soft and fragrant. In a mixing bowl, combine the roasted garlic and olive oil with melted unsalted butter, egg, milk, salt, paprika, and chopped fresh parsley. Whisk well to form a smooth custard mixture.
- Assemble the Bread: Dip the sheet of King’s Hawaiian rolls or the French baguette cut into sheets into the garlic butter custard, allowing it to soak evenly but not overly soggy. Place the soaked bread sheets on a baking tray.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the custard-soaked bread for about 10-12 minutes until the bread is set and slightly golden.
- Add Toppings and Broil: Remove the baked bread from the oven, top it evenly with the smoked tandoori chicken pieces and shredded mozzarella cheese. Place under the broiler on high heat for 2-4 minutes or until the cheese melts and bubbles, forming a golden crust.
- Garnish and Serve: Garnish the tandoori chicken garlic bread with freshly chopped parsley. Serve immediately while hot and enjoy this flavorful fusion treat.
Notes
- For a spicier version, increase chili flakes or red chili powder according to taste.
- If wooden smoking chips are unavailable, consider using a stovetop smoking method with foil or smoked paprika as an alternative.
- King’s Hawaiian rolls provide a sweet contrast, but French baguette works well as a substitute if preferred.
- Ensure the bread is dipped moderately to avoid sogginess during baking.
- Use fresh parsley for the best aroma and color in garnish.
