Description
This Tandoori Chicken Garlic Bread recipe combines the bold, smoky flavors of marinated tandoori chicken with the rich, buttery goodness of garlic-soaked Hawaiian rolls. The chicken is cooked and smoked in a pan, then layered atop custard-soaked bread and melted mozzarella cheese, creating a delicious fusion appetizer or snack that’s bursting with Indian-inspired spices and comforting cheesy goodness.
Ingredients
Scale
Tandoori Chicken Marinade
- 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 tbsp Shan tandoori masala
Cooking Ingredients
- 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
Bread and Cheese
- 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 the Tandoori Chicken: In a large bowl, combine chicken tenders with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optionally Shan tandoori masala. Mix well to coat all chicken pieces thoroughly. Allow to marinate for at least 30 minutes so the flavors fully infuse the meat.
- Cook and Smoke the Chicken: Heat oil, butter, or ghee in a pan over medium heat. Add the marinated chicken and cook until the chicken pieces are tender and fully cooked through. Once cooked, place a handful of wooden smoking chips into the pan and cover briefly to trap smoke, infusing the chicken with a deep smoky flavor.
- Prepare the Garlic Butter Custard: Roast the garlic cloves mixed with olive oil until fragrant and soft. In a mixing bowl, combine the roasted garlic, melted unsalted butter, egg, milk, salt, paprika, and chopped fresh parsley. Whisk well to create a rich, flavorful garlic butter custard sauce.
- Assemble the Bread: Dip the full sheet form Hawaiian rolls evenly into the garlic butter custard to soak them thoroughly. Arrange the soaked bread on a baking tray and place in a preheated oven. Bake until the bread is lightly toasted and has absorbed the custard flavors.
- Add Tandoori Chicken and Cheese: Remove the bread from the oven and generously top with the smoked tandoori chicken pieces. Then sprinkle shredded mozzarella cheese evenly over the chicken-topped bread.
- Broil to Melt Cheese: Return the assembled bread to the oven under the broiler. Broil until the mozzarella cheese melts, bubbles, and achieves a golden brown finish. Watch carefully to avoid burning.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, slice, and serve warm as an indulgent fusion appetizer or snack.
Notes
- You can adjust the chili flakes and red chili powder to make it milder or spicier according to your taste.
- If you don’t have wooden smoking chips, you can substitute with a smoking gun or omit this step, though the smoky flavor adds authenticity.
- Use full-fat yogurt for the marinade to keep the chicken tender and juicy.
- King’s Hawaiian rolls are preferred for sweetness but French baguette can be used for a crustier texture.
- Make sure to watch the bread closely under the broiler to prevent it from burning.
