Name: Tandoori Chicken Garlic Bread
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: 400 g chicken tenders, cubed; 1/2 cup plain full-fat yogurt; 1 tbsp ginger garlic paste; 1 tbsp lemon juice; 1 tsp salt; 1 tsp red chili powder; 1 tsp chili flakes; 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; 1-2 tbsp Shan tandoori masala (optional); 2 tbsp oil, butter or ghee; Handful of wooden smoking chips; 6-8 garlic cloves; 2 tbsp olive oil; 1/2 cup unsalted butter, melted; 1 egg; 1/4 cup milk; 1/2 tsp salt; 1/2 tsp paprika; 2 tbsp chopped fresh parsley; 12 King's Hawaiian Original Hawaiian Sheet Rolls (kept whole); 2 cups shredded mozzarella cheese; Chopped fresh parsley for garnish

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I combine the smoky depth of tandoori chicken with rich, buttery garlic bread to create a bold fusion dish that feels both indulgent and comforting. I layer juicy spiced chicken over custard-soaked Hawaiian rolls and finish everything with bubbling, golden mozzarella for a crowd-pleasing bake that is perfect for gatherings or family dinners.

Tandoori Chicken Garlic Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

400 g chicken tenders, cubed

½ cup plain full-fat yogurt

1 tablespoon ginger garlic paste

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon red chili powder

1 teaspoon chili flakes

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon onion powder

¼ teaspoon garam masala

1–2 tablespoon Shan tandoori masala (optional)

2 tablespoon oil, butter or ghee

Handful of wooden smoking chips

6–8 garlic cloves

2 tablespoon olive oil

½ cup unsalted butter, melted

1 egg

¼ cup milk

½ teaspoon salt

½ teaspoon paprika

2 tablespoon chopped fresh parsley

12 King's Hawaiian Original Hawaiian Sheet Rolls (kept whole)

2 cups shredded mozzarella cheese

Chopped fresh parsley for garnish

Directions

I start by mixing the chicken with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander powder, cumin powder, onion powder, garam masala, and optional tandoori masala. I let it marinate for at least 30 minutes so the flavors fully develop.

I heat oil in a wok or pan over high heat, then cook the marinated chicken for about 5–8 minutes until it becomes tender and most of the moisture evaporates. I adjust the seasoning if needed.

For the smoky flavor, I place wooden smoking chips in foil, heat them until smoke forms, then carefully add them to the wok. I cover immediately and let the chicken smoke for 5–10 minutes before removing the chips.

I preheat the oven to 400°F (200°C). I toss garlic cloves with olive oil and roast them in a covered dish for about 20 minutes until soft and golden, then mash them into a paste.

In a bowl, I whisk together the roasted garlic paste, melted butter, egg, milk, salt, paprika, and chopped parsley until smooth.

I reduce the oven temperature to 350°F (175°C). I slice the sheet rolls horizontally into two large slabs without separating them.

I pour the garlic butter custard into a wide pan and carefully dip each bread half into the mixture, coating all sides evenly.

I transfer the bread to a baking sheet and bake for 15–18 minutes until golden.

I top the bread with half the tandoori chicken and half the mozzarella, then repeat with another layer of chicken and cheese.

I switch the oven to broil and broil for 5–8 minutes until the cheese melts and turns golden. I garnish with fresh parsley, slice, and serve warm.

Servings and timing

Prep Time: 45 minutes

Cooking Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Calories: 420 kcal per serving

Variations

I sometimes swap mozzarella for a blend of mozzarella and cheddar for a sharper flavor. If I want extra heat, I add finely chopped green chilies to the chicken marinade. For a milder version, I reduce the chili powder and flakes.

I also like experimenting with different breads. While Hawaiian sheet rolls give a slightly sweet balance, I can use brioche or soft dinner rolls for a similar texture. If I want a lighter option, I use part-skim mozzarella and reduce the butter slightly.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 325°F (160°C) for about 10–15 minutes to keep the bread crisp and the cheese melty. If I am short on time, I reheat individual portions in the microwave, though the bread will be softer.

I avoid freezing after assembly because the custard-soaked bread can become too soft when thawed.

FAQs

Can I prepare the chicken ahead of time?

Yes, I often marinate and cook the chicken a day in advance. I store it in the refrigerator and assemble the bread just before baking.

Can I skip the smoking step?

Yes, I can skip it if I prefer. The dish will still be flavorful, though I find the smoky aroma adds extra depth.

What can I use instead of Hawaiian rolls?

I can use brioche buns, soft dinner rolls, or even a large French loaf sliced horizontally.

How do I prevent the bread from becoming soggy?

I make sure not to oversoak the bread in the custard mixture and bake it until lightly golden before adding the toppings.

Can I make this less spicy?

Yes, I reduce the red chili powder and chili flakes to suit my taste while keeping the aromatic spices for flavor.

Conclusion

I love serving this Tandoori Chicken Garlic Bread when I want something unique, flavorful, and comforting all at once. The smoky chicken, rich garlic custard bread, and bubbling cheese create a layered dish that always impresses. Whether I am hosting guests or making a weekend family dinner, this fusion bake never disappoints.

📖 Recipe:

Tandoori Chicken Garlic Bread

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 10 servings
Diet: Halal

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Description

This Tandoori Chicken Garlic Bread combines smoky, spiced chicken with rich garlic custard-soaked rolls and bubbling mozzarella for a bold, comforting fusion bake. Perfect for gatherings or family dinners, it delivers layers of flavor in every bite.

Instructions

In a large bowl, mix the chicken with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander powder, cumin powder, onion powder, garam masala, and optional tandoori masala. Marinate for at least 30 minutes.
Heat oil in a wok or pan over high heat. Cook the marinated chicken for 5-8 minutes until tender and most moisture evaporates. Adjust seasoning if needed.
For a smoky flavor, heat wooden smoking chips in foil until they begin to smoke. Carefully place them in the wok, cover immediately, and let the chicken smoke for 5-10 minutes. Remove chips.
Preheat oven to 400°F (200°C). Toss garlic cloves with olive oil, cover, and roast for about 20 minutes until soft and golden. Mash into a paste.
In a bowl, whisk together roasted garlic paste, melted butter, egg, milk, salt, paprika, and chopped parsley until smooth.
Reduce oven temperature to 350°F (175°C). Slice the sheet rolls horizontally into two large slabs without separating the rolls.
Pour the garlic butter custard into a wide pan. Dip each bread half into the mixture, coating evenly without oversoaking.
Place bread on a baking sheet and bake for 15-18 minutes until lightly golden.
Top with half the cooked chicken and half the mozzarella. Repeat with remaining chicken and cheese.
Switch oven to broil and broil for 5-8 minutes until cheese is melted and golden. Garnish with fresh parsley, slice, and serve warm.