Description
This flavorful Tandoori Chicken Garlic Bread combines spicy, smoky tandoori marinated chicken with cheesy garlic bread, baked to perfection. It’s a delightful fusion dish that offers bold Indian spices with the comforting taste of garlic bread, ideal for sharing at gatherings or as a hearty appetizer.
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 tablespoon 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, roasted and mashed
- 2 tbsp olive oil (for roasting garlic)
- 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 full sheet form (or similar-sized baguette)
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley for garnish
Instructions
- Prepare Tandoori Chicken: Mix all the marinade ingredients except the oil and smoking chips in a large bowl until well combined. Add the chicken cubes and coat thoroughly. Let marinate in the refrigerator for at least 30 minutes. After marination, cook the chicken in a pan over medium heat until tender and cooked through. Smoke the cooked chicken using wooden smoking chips for a smoky flavor, following your preferred smoking method.
- Make Garlic Butter Custard: Roast garlic cloves wrapped in foil or on a baking sheet with a little olive oil until soft and fragrant, about 20 minutes. Mash roasted garlic. Mix the mashed garlic with melted butter, then whisk in the egg, milk, salt, paprika, and chopped parsley until smooth.
- Assemble the Dish: Slice the sheet rolls in half if desired. Dip each bread piece into the garlic butter custard, coating thoroughly. Place the dipped rolls on a baking sheet. Bake at 375°F (190°C) for about 10 minutes or until slightly toasted. Remove from oven, then top each with shredded mozzarella cheese and the smoked tandoori chicken pieces. Return to the oven and broil for 3–5 minutes until cheese is melted and bubbly. Garnish with chopped parsley before serving.
Notes
- Adjust the spice levels by reducing the chili flakes or chili powder if desired.
- For extra smoky flavor, use a stovetop smoking method or a smoker box if available.
- Ensure the bread is soaked enough in the garlic butter custard for maximum flavor.
- This dish can be assembled ahead and baked just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 105 mg
