Can I make Tandoori Chicken Garlic Bread without smoking the chicken?

Yes, you can skip the smoking step if you're short on time or don’t have smoking chips. However, smoking the chicken brings that authentic flavor associated with tandoori dishes and elevates the entire dish.

Can I use raw garlic instead of roasted in the custard?

You can, but expect a sharper, more pungent flavor. Roasting the garlic softens its bite and adds a subtle sweetness that blends better with the custard and bread.

What kind of bread works best if I can't find Hawaiian rolls?

While King’s Hawaiian Rolls add a subtle sweetness, you can easily use a French baguette or any white bread with structure. The key is that the bread holds up during the custard soak and baking process without becoming soggy.

Tandoori Chicken Garlic Bread: A Flavor-Packed Twist You Need to Try

Tandoori Chicken Garlic Bread

Print Recipe

This Tandoori Chicken Garlic Bread is a flavorful fusion of smoky, spicy marinated chicken layered over roasted garlic custard-soaked bread and topped with gooey mozzarella cheese. Combining South Asian spices with classic garlic bread, it offers a crispy, creamy, and indulgent appetizer perfect for parties or special occasions.

Author: Elena
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Yield: 12 slices
Category: Appetizer
Method: Baking and Broiling
Cuisine: Fusion (Indian-American)
Diet: Halal

Ingredients

400g chicken tenders, cubed
1/2 cup plain, full-fat yogurt
1 tbsp ginger garlic paste
1 tbsp lemon juice
1 tsp salt
1 tsp red chili powder
1 tsp chili flakes
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
1 tbsp Shan tandoori masala (optional)
2 tbsp oil, butter, or ghee
Handful of wooden smoking chips
6–8 garlic cloves
2 tbsp olive oil
1/2 cup unsalted butter, melted
1 egg
1/4 cup milk
1/2 tsp salt
1/2 tsp paprika
2 tbsp chopped fresh parsley
12 King’s Hawaiian Original Hawaiian Sheet Rolls (or French baguette)
2 cups shredded mozzarella cheese
Chopped fresh parsley for garnish

Instructions

Mix cubed chicken with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optional Shan tandoori masala. Marinate for at least 30 minutes.
Heat oil, butter, or ghee in a pan over high heat. Cook marinated chicken until tender and slightly charred, about 8 minutes.
Place smoking chips in foil with a small opening, heat over low flame until smoking, then place in the pan with chicken and cover. Let smoke for 10 minutes, then remove.
Roast garlic cloves mixed with olive oil in a covered dish at 400°F for 20 minutes until soft and golden. Mash and set aside.
In a bowl, combine mashed garlic, melted butter, egg, milk, salt, paprika, and parsley. Whisk to make garlic butter custard.
Cut bread rolls into two halves. Dip both sides of each half into the garlic butter custard until coated.
Place on a baking sheet and bake at 350°F for 18 minutes until golden.
Top baked bread with layers of tandoori chicken and shredded mozzarella. Repeat layering if desired.
Broil for 8 minutes until cheese is melted and golden brown.
Garnish with fresh parsley, slice, and serve hot.

Notes

Use freshly shredded mozzarella for the best melting and creamy texture.
Adjust chili flakes and powder according to your spice preference.
Smoking the chicken adds depth but can be skipped if needed.
French baguette can be substituted for Hawaiian rolls if desired.

Find it online: https://www.recipebyelena.com/tandoori-chicken-garlic-bread/