Tandoori Chicken Garlic Bread (Print-Friendly Recipe)
Smoky chicken, garlic buttered bread and gooey cheese broiled for a comforting, flavorful party dish.
# Ingredients List:
→ Tandoori Chicken
01 -
14 ounces chicken tenders, cubed
02 -
1/2 cup plain full-fat yogurt
03 -
1 tablespoon ginger garlic paste
04 -
1 tablespoon lemon juice
05 -
1 teaspoon salt, or to taste
06 -
1 teaspoon red chili powder
07 -
1 teaspoon chili flakes, adjust to preference
08 -
1/2 teaspoon turmeric powder
09 -
1/2 teaspoon coriander powder
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon garam masala
13 -
1 tablespoon tandoori masala mix, optional
14 -
2 tablespoons oil, butter, or ghee for cooking
15 -
Small handful wooden smoking chips for smoking
→ Garlic Butter Custard
16 -
8 garlic cloves
17 -
2 tablespoons olive oil
18 -
1/2 cup unsalted butter, melted
19 -
1 large egg
20 -
1/4 cup whole milk
21 -
1/2 teaspoon salt
22 -
1/2 teaspoon paprika
23 -
2 tablespoons chopped fresh parsley
→ Assembly and Topping
24 -
12 King's Hawaiian original sweet dinner rolls, kept as full sheet, or French baguette of similar size
25 -
2 cups shredded mozzarella cheese
26 -
Chopped fresh parsley for garnish
# How to Make It:
01 -
In a large bowl, combine chicken, yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optional tandoori masala. Mix thoroughly to coat chicken evenly. Marinate for a minimum of 30 minutes.
02 -
Heat oil in a wok or large skillet over high heat. Add marinated chicken and cook for 5–8 minutes until chicken is tender and liquids have mostly reduced. Adjust seasoning as desired.
03 -
Wrap smoking chips in aluminum foil, leaving a small opening. Place foil packet on burner over low heat until smoke appears. Transfer the packet to the wok with the chicken, open foil wider, cover, and smoke chicken for 5–10 minutes, ensuring adequate ventilation.
04 -
While chicken marinates, preheat oven to 400°F. Toss peeled garlic cloves in olive oil and transfer to a small oven-safe covered dish or cover with foil. Roast for 20 minutes until soft and golden. Mash to a paste and set aside.
05 -
In a bowl, whisk together mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until fully combined.
06 -
Reduce oven temperature to 350°F. Using a sharp knife, halve the sheet of dinner rolls or split baguette for an even base. In a large pan, dip each piece into garlic butter custard, coating thoroughly on all sides.
07 -
Arrange bread on a baking sheet and bake at 350°F for 15–18 minutes until the surface is golden and crisp.
08 -
Layer cooked tandoori chicken and shredded mozzarella cheese on baked bread, alternating for two layers. Switch oven to broil and broil for 5–8 minutes until cheese is melted and golden.
09 -
Remove from oven, garnish with additional fresh parsley, slice, and serve immediately.
# Extra Information:
01 -
For the best smoky flavor, ensure the smoking step is done with proper ventilation. Broiling for the final minutes produces a beautifully melted, browned cheese topping.