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
Units
Scale
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.
