Tandoori Chicken Garlic Bread Recipe

If you’re looking for a flavorful, crowd-pleasing appetizer that truly stands out, this Tandoori Chicken Garlic Bread checks every box. Imagine aromatic tandoori-spiced chicken, creamy garlic butter custard, and oozy mozzarella, all nestled atop pillowy-soft bread—it’s fusion comfort food at its finest!

Ingredients You’ll Need

All the magic behind Tandoori Chicken Garlic Bread starts with a handful of essential ingredients. Each one—from the creamy yogurt to the fluffy Hawaiian rolls—plays a crucial role in creating that trademark texture, color, and irresistible flavor.

• Chicken tenders (400g, cubed): Tender and quick to cook, these soak up the marinade beautifully for juicy, flavorful bites.
• Full fat plain yogurt (½ cup): Essential for that classic tandoori tang and for keeping the chicken super moist.
• Ginger garlic paste (1 tbsp): Adds a deep, zesty backbone to the tandoori flavor.
• Lemon juice (1 tbsp): Brightens the marinade and helps tenderize the chicken.
• Salt, red chili powder, and chili flakes: Together, they deliver balance and a gentle (or fiery!) kick of heat.
• Turmeric, coriander, cumin, onion powder, and garam masala: These classic spices are non-negotiable for that unmistakable tandoori aroma.
• Shan tandoori masala (optional): For an even more vivid, restaurant-style flavor and color—it’s totally up to you.
• Oil, butter, or ghee (2 tbsp): Infuses richness while cooking the chicken.
• Wooden smoking chips (handful): Optional, but if you want that authentic smokiness, it’s a must-try trick!
• Garlic cloves (6-8, roasted with olive oil): Roasted garlic takes the butter to a whole new mellow sweetness.
• Unsalted butter (½ cup, melted): Soaks into the bread for that rich, irresistible bite.
• Egg (1) & milk (¼ cup): Whisked together as part of the garlic butter custard—hello, crisp and golden bread!
• Salt, paprika, and fresh parsley: For seasoning and a pop of vibrant color.
• King’s Hawaiian Original Hawaiian Sheet Rolls (12): Their signature sweetness and super-soft texture are made for this recipe, but a French baguette works great too.
• Shredded mozzarella cheese (2 cups): Melts into delicious, gooey layers.
• Fresh parsley (more): Just to sprinkle on before serving for a fresh finish.

Variations

One of my favorite things about Tandoori Chicken Garlic Bread is how easy it is to make it your own. Whether you’re keeping it classic or making it meatless, these variations let you get creative while still capturing the essence of the dish.

• Vegetarian Twist: Swap out the chicken for roasted cauliflower or paneer, tossed in the same tandoori marinade for a fabulous meat-free option.
• Extra Cheesy: Experiment with a blend of mozzarella, cheddar, and a sprinkle of feta for even more gooey goodness.
• Whole Wheat or Sourdough: Use a sturdy whole wheat or tangy sourdough loaf to add nuttiness and body to every bite.
• Low-Spice Version: Simply reduce the chili powder and flakes, but keep the aromatic spices, so it’s family-friendly for all palates.

How to Make Tandoori Chicken Garlic Bread

Step 1: Marinate and Cook the Chicken

Start by combining the cubed chicken tenders with yogurt, ginger garlic paste, lemon juice, spices, salt, and (if desired) tandoori masala in a spacious bowl. Make sure each piece is thoroughly coated—this is where all that unmistakable tandoori flavor comes from! Give it at least 30 minutes to marinate (or up to overnight in the fridge if you want really intense flavor). Then, heat your oil, butter, or ghee in a wok or deep pan on high. Add the chicken and all the marinade, and stir-fry until it’s cooked through, slightly charred on the edges, and the sauce has mostly evaporated.

Step 2: Add Smoky Flavor (Optional)

If you want that authentic, smoky restaurant aroma in your Tandoori Chicken Garlic Bread, this is the magical step! Heat a foil packet of wooden smoking chips on the stove, then (carefully!) place it in your wok with the chicken. Pop the lid on and let the smoke infuse the chicken for up to 10 minutes. Your kitchen will smell incredible, and the chicken will taste next-level.

Step 3: Make the Roasted Garlic Butter Custard

While your chicken marinates or cooks, roast those garlic cloves! Toss them in olive oil and bake, covered, at 400°F for about 20 minutes until soft, golden, and mellow. Cool and mash them, then whisk them together with melted butter, egg, milk, salt, paprika, and fresh parsley. This forms your fragrant, savory garlic butter custard that soaks into every cranny of the bread.

Step 4: Prepare and Bake the Bread

Once your garlic is roasted, drop your oven to 350°F. Carefully cut the Hawaiian sheet rolls in half horizontally (or slice your baguette), keeping each piece in one big slab. Dip each sheet or loaf half into the garlic butter custard, making sure it absorbs the mixture on all sides—don’t rush this part, the more it soaks up, the better!

Step 5: Layer, Broil, and Garnish

Arrange the custard-soaked bread slabs onto your baking sheet and bake for 15-18 minutes until lightly golden. Pile on the tandoori chicken and top with a generous handful of gooey mozzarella—repeat with a second layer if you like things extra loaded! Switch your oven to broil and grill for about 5-8 minutes, just until the cheese is bubbling and golden in spots. Finish with a shower of fresh parsley, slice up, and serve immediately!

How to Serve Tandoori Chicken Garlic Bread

Garnishes

A shower of freshly chopped parsley brings a vibrant pop of color and freshness to each slice. For extra flair, try a little sprinkle of finely diced red onion or a hint of chaat masala just before serving to really make those Indian flavors sing.

Side Dishes

This Tandoori Chicken Garlic Bread practically begs to be the star of the table! Pair it with a crisp cucumber raita, a fresh green salad, or even a warm cup of tomato soup for the coziest meal. It’s incredibly satisfying but plays well with so many classic sides.

Creative Ways to Present

Sliced into sticks or squares, it’s perfect for a party platter, game night snack board, or even as an unexpected main paired with mezze-style sides. Turn leftovers into the ultimate sandwich, or serve individual pieces in mini baking dishes for a bistro-inspired presentation!

Make Ahead and Storage

Storing Leftovers

Simply pop any leftover Tandoori Chicken Garlic Bread in an airtight container and refrigerate for up to 3 days. The bread stays nicely fluffy and the flavors have a chance to meld even more by the next day.

Freezing

You can freeze assembled, unbaked Tandoori Chicken Garlic Bread or even baked slices! Wrap tightly in foil and freeze for up to one month. To serve, thaw in the fridge before baking or reheating as below.

Reheating

Reheat slices in a 350°F oven for 8-10 minutes until hot and melty, or zap briefly in the microwave if you’re in a hurry. A quick broil after reheating restores some of that glorious cheesy crispness, too!

FAQs

Final Thoughts

If you’re on the hunt for something exciting to add to your recipe collection, Tandoori Chicken Garlic Bread is a must-try fusion dish that’s as fun to make as it is to eat. Gather your friends, slice it up, and watch it disappear—this is comfort food happiness through and through!

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