This Tandoori Chicken Garlic Bread is a bold and flavorful fusion dish that combines the smokiness of tandoori chicken, the richness of garlic butter custard, and the gooey goodness of melted mozzarella cheese. Perfect as an appetizer or side dish, it takes traditional garlic bread to a whole new level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tandoori Chicken:
400g boneless, skinless chicken tenders, cubed
½ cup plain, full-fat yogurt
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon chili flakes
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon onion powder
¼ teaspoon garam masala
2 tablespoons oil, butter, or ghee for cooking
Optional: 1-2 tablespoons tandoori masala
For the Garlic Butter Custard:
6-8 garlic cloves
2 tablespoons olive oil
½ cup unsalted butter, melted
1 egg
¼ cup milk
½ teaspoon salt
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
For Assembly:
12 King’s Hawaiian Original Hawaiian Sweet Rolls (kept as a sheet) or a French baguette
2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions
Prepare the Tandoori Chicken:
In a bowl, mix 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).
Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.
Heat oil, butter, or ghee in a pan over high heat. Cook the marinated chicken until tender and slightly charred, about 5-8 minutes. Set aside.
Make the Garlic Butter Custard:
Preheat the oven to 400°F (200°C).
Place garlic cloves in a small oven-safe dish, drizzle with olive oil, cover, and roast for about 20 minutes until soft and golden. Mash the roasted garlic.
In a bowl, whisk together the mashed garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until well combined.
Assemble the Garlic Bread:
Reduce the oven temperature to 350°F (175°C).
Slice the sheet of sweet rolls or baguette horizontally into two halves.
Dip each half into the garlic butter custard, ensuring both sides are well-coated.
Place the soaked bread halves on a baking sheet and bake for 15-18 minutes until golden.
Remove from the oven and layer the cooked tandoori chicken evenly over the bread. Sprinkle shredded mozzarella cheese on top.
Switch the oven setting to broil and return the bread to the oven for 5-8 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley. Slice and serve warm.
Servings and Timing
Servings: 10
Prep Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 245 kcal per serving
Variations
Spicy Kick – Add extra red chili flakes or a drizzle of hot sauce for more heat.
Different Cheese – Swap mozzarella for cheddar, gouda, or a mix of cheeses for a different flavor.
Vegetarian Option – Replace chicken with paneer or mushrooms for a delicious meat-free version.
Bread Choices – Try ciabatta, sourdough, or naan instead of sweet rolls or baguette.
Herb Infusion – Add oregano, basil, or thyme for an aromatic twist.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in an airtight container for up to 1 month. Reheat directly from frozen.
Reheating: Warm in the oven at 350°F (175°C) for 8-10 minutes, or in an air fryer at 325°F (160°C) for 5 minutes. Avoid microwaving to keep the bread crispy.
FAQs
How can I make this dish ahead of time?
I can prepare the tandoori chicken and garlic butter custard in advance and store them separately in the fridge. When ready to serve, assemble the bread, bake, and broil.
Can I use store-bought tandoori seasoning?
Yes! If short on time, I can use pre-made tandoori seasoning instead of individual spices.
What bread works best for this recipe?
I prefer King’s Hawaiian Sweet Rolls for a slight sweetness or a crusty French baguette for a firmer texture. Naan would also work well.
Can I make this in an air fryer?
Yes! I can air fry the garlic bread at 350°F (175°C) for 10-12 minutes, then add the toppings and air fry for another 5 minutes until the cheese melts.
How do I adjust the spice level?
I can reduce the red chili powder and chili flakes for a milder version or add extra for more heat.
Conclusion
This Tandoori Chicken Garlic Bread is a mouthwatering fusion dish that combines bold Indian flavors with a cheesy, garlicky bread base. It’s perfect for parties, easy to customize, and simple to make ahead. Whether serving as a snack, appetizer, or side, it’s guaranteed to be a hit.
Recipe:
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Tandoori Chicken Garlic Bread
This Tandoori Chicken Garlic Bread is an irresistible fusion of smoky tandoori chicken, creamy garlic butter custard, and gooey mozzarella cheese on a crispy bread base. Perfect as an appetizer or side, this dish elevates traditional garlic bread with bold Indian spices and rich flavors.
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
Ingredients
For the Tandoori Chicken:
400g boneless, skinless chicken tenders, cubed
½ cup plain, full-fat yogurt
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon chili flakes
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon onion powder
¼ teaspoon garam masala
2 tablespoons oil, butter, or ghee for cooking
Optional: 1-2 tablespoons tandoori masala
For the Garlic Butter Custard:
6–8 garlic cloves
2 tablespoons olive oil
½ cup unsalted butter, melted
1 egg
¼ cup milk
½ teaspoon salt
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
For Assembly:
12 King’s Hawaiian Original Hawaiian Sweet Rolls (kept as a sheet) or a French baguette
2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Instructions
1.Prepare the Tandoori Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and tandoori masala (if using).
- Add the cubed chicken to the marinade, ensuring full coating. Cover and refrigerate for at least 30 minutes.
- Heat oil, butter, or ghee in a pan over high heat. Cook the marinated chicken for 5-8 minutes until tender and slightly charred. Set aside.
2.Make the Garlic Butter Custard:
- Preheat oven to 400°F (200°C).
- Place garlic cloves in a small oven-safe dish, drizzle with olive oil, cover, and roast for 20 minutes until golden. Mash the roasted garlic.
- In a bowl, whisk mashed garlic, melted butter, egg, milk, salt, paprika, and parsley.
3.Assemble the Garlic Bread:
- Reduce oven temperature to 350°F (175°C).
- Slice the sweet rolls or baguette horizontally into two halves.
- Dip each half into the garlic butter custard, coating both sides.
- Place the soaked bread on a baking sheet and bake for 15-18 minutes until golden.
- Remove from oven, layer with tandoori chicken, and sprinkle shredded mozzarella cheese.
- Switch oven to broil and bake for 5-8 minutes, or until cheese is bubbly.
4.Serve:
- Garnish with fresh parsley.
- Slice and serve warm.
Notes
Spicy Variation: Add extra red chili flakes or a drizzle of hot sauce.
Cheese Options: Swap mozzarella with cheddar, gouda, or a mix.
Vegetarian Alternative: Replace chicken with paneer or mushrooms.
Bread Options: Try ciabatta, sourdough, or naan instead of sweet rolls.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month. Reheat in oven or air fryer for best texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish
- Method: Baking, Broiling
- Cuisine: Fusion, Indian-Inspired
Nutrition
- Serving Size: 10 servings
- Calories: ~245 kcal per serving
