1.Prepare the Tandoori Chicken:

1. 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).
2. Add the cubed chicken to the marinade, ensuring full coating. Cover and refrigerate for at least 30 minutes.
3. 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:

1. Preheat oven to 400°F (200°C).
2. 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.
3. In a bowl, whisk mashed garlic, melted butter, egg, milk, salt, paprika, and parsley.

3.Assemble the Garlic Bread:

1. Reduce oven temperature to 350°F (175°C).
2. Slice the sweet rolls or baguette horizontally into two halves.
3. Dip each half into the garlic butter custard, coating both sides.
4. Place the soaked bread on a baking sheet and bake for 15-18 minutes until golden.
5. Remove from oven, layer with tandoori chicken, and sprinkle shredded mozzarella cheese.
6. 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.