Tandoori Chicken Garlic Bread (Print Format)

Smoky tandoori chicken on buttery garlic bread, topped with melted cheese and fresh parsley, perfect for sharing.

# Ingredients:

→ Tandoori Chicken

01 - 400g chicken tenders, cubed
02 - ½ cup plain, full-fat yogurt
03 - 1 tbsp ginger garlic paste
04 - 1 tbsp lemon juice
05 - 1 tsp salt, or to taste
06 - 1 tsp red chili powder
07 - 1 tsp chili flakes, reduce as needed
08 - ½ tsp turmeric powder
09 - ½ tsp coriander powder
10 - ½ tsp cumin powder
11 - ½ tsp onion powder
12 - ¼ tsp garam masala
13 - Optional: 1-2 tbsp Shan tandoori masala
14 - 2 tbsp oil, butter, or ghee for cooking
15 - Handful of wooden smoking chips for smoking

→ Garlic Butter Custard

16 - 6-8 garlic cloves mixed with 2 tbsp olive oil
17 - ½ cup unsalted butter, melted (113g)
18 - 1 egg
19 - ¼ cup milk (60g)
20 - ½ tsp salt
21 - ½ tsp paprika
22 - 2 tbsp chopped fresh parsley

→ Assembly

23 - 12 King's Hawaiian Original Hawaiian Sheet Rolls, or French baguette of similar size
24 - 2 cups shredded mozzarella cheese
25 - Chopped fresh parsley for serving

# Steps:

01 - Mix chicken ingredients (except oil and smoking chips) in a bowl. Let marinate for at least 30 minutes. Heat oil in a wok over high heat. Cook the marinated chicken for 5-8 minutes or until tender and most liquid evaporates. Adjust spices if necessary.
02 - Place wooden smoking chips in aluminum foil, leaving a small opening. Heat on low until smoke escapes. Transfer foil to wok, open slightly, cover with lid, and smoke for 5-10 minutes with exhaust on.
03 - Preheat oven to 400°F. Mix peeled garlic cloves with olive oil and transfer to oven-safe dish. Cover with lid or foil and bake for ~20 minutes until soft and golden. Mash and set aside.
04 - In a bowl, combine mashed roasted garlic, melted butter, egg, milk, salt, paprika, and parsley. Whisk well to combine.
05 - Set oven to 350°F after roasting garlic. Halve the sheet rolls with a sharp knife. Dip bread halves into garlic butter custard, ensuring coverage on all sides. Place on baking sheet and bake for ~15-18 minutes until golden.
06 - Layer golden bread halves with tandoori chicken and shredded mozzarella cheese in two layers. Broil at high heat for ~5-8 minutes until cheese melts and turns golden.
07 - Garnish with fresh parsley, slice into portions, and serve hot.

# Tips:

01 - For optimal flavor, marinate the chicken longer if possible—up to 12 hours.
02 - Smoked flavors deepen the tandoori profile but can be skipped if smoking chips are unavailable.