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.
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
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.
Notes
For a sharper flavor, use a blend of mozzarella and cheddar cheese.
Adjust spice level by increasing or reducing chili powder and flakes.
Brioche or soft dinner rolls can replace Hawaiian rolls.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 325°F (160°C) oven for 10-15 minutes for best texture.
Avoid freezing after assembly as the custard-soaked bread may become too soft.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
