Tandoori Chicken Garlic Bread

Why You’ll Love This Recipe

This recipe delivers layers of flavor and texture, from the tender tandoori chicken to the cheesy, buttery garlic bread. The tandoori chicken, marinated in yogurt and an array of spices, is juicy and full of flavor. The garlic bread is crispy on the outside, soft on the inside, and topped with a generous amount of melted mozzarella cheese and fresh parsley. Whether you’re a fan of Indian spices or classic comfort food, this dish is sure to please all taste buds.

Ingredients

• 400g chicken tenders (about 4-5), cubed
• ½ 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)
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp onion powder
• ¼ 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
• 6-8 garlic cloves mixed with 2 tablespoon olive oil
• ½ cup unsalted butter, melted (113g)
• 1 egg
• ¼ cup milk (60g)
• ½ tsp salt
• ½ tsp paprika
• 2 tbsp chopped fresh parsley
• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: In a large bowl, combine yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric powder, coriander powder, cumin powder, onion powder, and garam masala (and tandoori masala if using). Add the cubed chicken tenders and mix until fully coated. Let the chicken marinate for at least 30 minutes or overnight in the fridge for best results.
2. Cook the Chicken: Heat oil, butter, or ghee in a pan over medium heat. Add the marinated chicken pieces and cook until golden brown and cooked through, about 8-10 minutes. If you prefer a smoky flavor, add a handful of wooden smoking chips to the pan (you can also use a stovetop smoker). Set the cooked chicken aside.
3. Prepare the Garlic Bread: Preheat the oven to 350°F (175°C). In a small bowl, mix the garlic cloves and olive oil together. Brush the garlic-oil mixture over the top of the King’s Hawaiian rolls (or the baguette), ensuring the surface is covered evenly.
4. Prepare the Butter Mixture: In another bowl, combine the melted butter, egg, milk, salt, paprika, and chopped parsley. Whisk until smooth.
5. Assemble the Garlic Bread: Arrange the garlic bread rolls on a baking sheet. Pour the butter mixture evenly over the rolls. Then, top with shredded mozzarella cheese and cooked tandoori chicken.
6. Bake: Place the garlic bread in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the rolls are golden brown.
7. Serve: Remove from the oven and garnish with additional chopped parsley before serving.

Servings and Timing

• Servings: This recipe makes approximately 4-6 servings, depending on portion size.
• Prep Time: 40 minutes (including marination time)
• Cook Time: 25-30 minutes

Variations

• Vegetarian Option: Replace the chicken with paneer or tofu for a vegetarian version of this dish.
• Heat Level: Adjust the amount of red chili powder and chili flakes to suit your preferred spice level.
• Bread Substitute: If you don’t have access to King’s Hawaiian rolls, use any other soft, slightly sweet bread like brioche or a French baguette.
• Smoky Flavor: If you’re looking to enhance the smokiness of the chicken, you can smoke the chicken on a grill instead of cooking it on the stovetop.

Storage/Reheating

• Storage: Leftover tandoori chicken garlic bread can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in a microwave, but the texture of the garlic bread may not be as crispy.

FAQs

1. Can I make this dish ahead of time?

Yes, you can marinate the chicken a day in advance and assemble the garlic bread before baking. This will save you time on the day you plan to serve it.

2. Can I use a different type of cheese?

Yes, feel free to use any cheese you prefer, such as cheddar or a blend of mozzarella and cheddar.

3. Can I cook the chicken in the oven instead of on the stove?

Yes, you can bake the marinated chicken at 375°F (190°C) for about 15-20 minutes, or until fully cooked.

4. Is there a gluten-free option for the bread?

You can use gluten-free rolls or bread as a substitute for the King’s Hawaiian rolls.

5. How can I make this dish spicier?

Add more red chili powder, chili flakes, or even a chopped green chili to the chicken marinade to increase the heat.

6. Can I use store-bought garlic butter for the bread?

Yes, you can use store-bought garlic butter, but homemade garlic butter adds a fresh, personalized touch to the dish.

7. What can I serve this dish with?

Tandoori chicken garlic bread pairs well with a simple salad, yogurt-based dips like raita, or even a side of chutney for a more Indian-inspired meal.

8. Can I freeze this dish?

You can freeze the assembled, unbaked garlic bread for up to a month. Bake it directly from frozen, adding a few extra minutes to the baking time.

9. Can I use chicken breast instead of tenders?

Yes, chicken breasts work well too. Just be sure to cut them into smaller cubes and cook until fully done.

10. How can I make the garlic bread crispier?

For a crispier crust, broil the garlic bread for 2-3 minutes at the end of baking, watching carefully to avoid burning.

Conclusion

Tandoori Chicken Garlic Bread is the perfect fusion dish, bringing together the best of Indian spices and the comfort of garlic bread. With smoky, flavorful chicken and a cheesy, buttery bread base, this recipe is sure to be a crowd-pleaser at any gathering. Whether served as a main dish or an appetizer, it’s a unique and delicious twist on two classic favorites.

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