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.