Can I skip the smoking step?

Absolutely! While the smoke adds that signature tandoori finish, the dish is still delicious if you leave this part out. The marinade and spices bring plenty of flavor on their own.

What’s the best bread to use if I can’t find King’s Hawaiian rolls?

Any soft, slightly sweet bread works wonderfully! A French baguette (split lengthwise), brioche, or a big loaf of challah are all fantastic options. Just make sure to slice it thick enough to hold all those toppings.

Can I make this recipe less spicy for kids?

Yes, and it’s easy! Cut the chili powder and chili flakes by half or leave them out completely. You can also add a dollop of plain yogurt or a mild cheese to tone down the heat.

Do I have to roast the garlic for the custard?

Roasting the garlic isn’t strictly necessary, but it mellows and sweetens the flavor, keeping the custard from being too sharp. If you’re in a hurry, use raw garlic but reduce the amount by half.

Tandoori Chicken Garlic Bread Recipe

Description

Tandoori Chicken Garlic Bread combines juicy, aromatic tandoori chicken with soft, buttery garlic bread, all topped with melted mozzarella and fresh parsley. This irresistible fusion appetizer brings together authentic Indian flavors and classic comfort food in a single, crowd-pleasing bite. Perfect for parties, gatherings, or an indulgent family meal.

Ingredients

Units Scale

Tandoori Chicken

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
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

Assembly

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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, combine chicken tenders, yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric powder, coriander powder, cumin powder, onion powder, garam masala, and tandoori masala (if using). Mix until chicken is well coated. Marinate for at least 30 minutes for best flavor.
Cook the Chicken: Heat oil in a wok or pan on high heat. Add the marinated chicken and cook for 5-8 minutes, stirring, until chicken is tender and most liquid has evaporated. Adjust spices if needed to taste.
Smoke the Chicken: Place wooden smoking chips inside a piece of aluminum foil, folding it to leave a small opening. Place on a stove burner on low until smoke emerges. Using tongs, transfer the packet to the wok, open the foil to release more smoke, cover the wok with a lid, and let smoke for 5-10 minutes. Turn on kitchen exhaust and take care with this step.
Roast the Garlic: While the chicken is marinating, preheat oven to 400°F (200°C). Toss peeled garlic cloves with olive oil. Place in a small oven-safe pot (with lid or covered in foil) and bake for about 20 minutes until golden and soft. Mash garlic with a fork and set aside.
Prepare Garlic Butter Custard: In a bowl, whisk together the mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until fully combined.
Prepare the Bread: After garlic is roasted, reduce oven temperature to 350°F (175°C). Using a sharp knife, slice the sheet of bread rolls or baguette into two halves horizontally. Dip each half thoroughly in the garlic butter custard, coating all sides evenly.
Bake the Bread: Place the dipped bread halves on a baking sheet and bake at 350°F for 15-18 minutes until golden and slightly crisp.
Assemble with Tandoori Chicken and Cheese: Remove bread from oven. Spread a layer of cooked tandoori chicken over the bread, then sprinkle with mozzarella. Repeat to make two layers if desired, starting with chicken and ending with cheese.
Broil/Grill the Bread: Set oven to broil/grill mode. Return assembled bread to oven and broil for 5-8 minutes until cheese is melted, bubbly, and golden.
Garnish and Serve: Remove from oven, top with more fresh parsley, slice, and serve immediately while hot.

Notes

Adjust spice levels in the marinade to suit your preference.
If using a baguette, slice it into halves or large pieces for soaking in custard.
The smoking step is optional but adds authentic tandoori flavor.
Ensure the bread is thoroughly coated with garlic custard to maximize flavor.
Leftovers can be reheated in a toaster oven or under the broiler for best results.

Nutrition

Serving Size: 1 piece (1/10th of recipe)
Calories: 320
Sugar: 4g
Sodium: 560mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 19g
Cholesterol: 70mg