I’m so excited to share this Tandoori Chicken Garlic Bread Recipe with you because it’s such a fun twist on two comfort food favorites rolled into one. Imagine juicy, spiced tandoori chicken nestled on top of warm, buttery garlic bread—it’s a flavor bomb that hits all the right notes. Whether you’re serving it for a casual dinner, game day snack, or a party appetizer, this recipe is guaranteed to impress and keep everyone coming back for more.
What I love most about this Tandoori Chicken Garlic Bread Recipe is how approachable it is—you don’t need fancy equipment or complicated steps, just some simple ingredients and a bit of patience. The smoky chicken pairs perfectly with the rich garlic butter custard soaked into the bread, making each bite a delightful explosion of flavors. Plus, once you nail this recipe, you’ll find it super easy to customize and make your own.
Why You’ll Love This Recipe
- Bold Flavor Fusion: The perfect marriage of spicy tandoori chicken and creamy garlic butter on bread brings exciting flavors to a simple dish.
- Easy Yet Impressive: Despite its gourmet taste, this recipe is straightforward enough for weekday indulgence or weekend gatherings.
- Versatile Serving: Great as an appetizer, snack, or main dish depending on how you plate it and pair it with sides.
- Family Friendly: My family goes crazy for this one—adults and kids alike love its savory, smoky charm.
Ingredients You’ll Need
The ingredients in this Tandoori Chicken Garlic Bread Recipe come together to create a layered flavor experience—from the tangy and aromatic spices on the chicken to the rich, buttery garlic custard that soaks right into the bread. Each component is simple but essential, so I recommend choosing fresh garlic and high-quality yogurt for best results.
- Chicken tenders: Tender pieces cook quickly and soak up the marinade beautifully.
- Plain full-fat yogurt: Provides that signature tang and tenderizes the chicken for perfect juiciness.
- Ginger garlic paste: A great shortcut for authentic flavor—look for fresh or good quality to really shine.
- Lemon juice: Adds brightness to balance the spices.
- Salt: Essential for enhancing all the flavors.
- Red chili powder & chili flakes: Bring heat with the flexibility to adjust to your spiciness preference.
- Turmeric, coriander, cumin, onion powder, garam masala: The backbone of the tandoori spice mix, these create the depth and warmth you want.
- Optional Shan tandoori masala: For an extra layer of authentic tandoori taste—totally optional, but I love it.
- Oil, butter or ghee: For cooking the chicken—ghee adds a lovely richness if you have it on hand.
- Wooden smoking chips: A little smoker magic that infuses a smoky aroma if you have the setup; otherwise, stovetop cooking works too.
- Garlic cloves: Roasted to mellow their bite, they form the heart of the buttery custard.
- Olive oil & unsalted butter: Rich and fragrant to soak the bread thoroughly.
- Egg & milk: Helps create that custardy texture to coat the bread beautifully.
- Paprika & fresh parsley: For color and a touch of freshness.
- King’s Hawaiian Original Hawaiian Sheet Rolls (or a similar-sized French baguette): Soft, slightly sweet bread that soaks up the custard perfectly.
- Shredded mozzarella cheese: Melts into gooey perfection atop the chicken.
Variations
I love mixing things up with this Tandoori Chicken Garlic Bread Recipe depending on mood and dietary needs—it’s so adaptable! Feel free to tweak spice levels, swap bread types, or even try different cheeses to really make it your own.
- Make it milder: When I first tried reducing chili flakes, my kids actually enjoyed it more; just dial back the spice and keep the flavor.
- Protein swap: I’ve replaced chicken with paneer cubes for a vegetarian version, and it worked beautifully with all the spices.
- Cheese variety: Using a blend of mozzarella and cheddar adds a sharper kick if you’re feeling adventurous.
- Bread options: If you don’t have Hawaiian rolls, a soft French baguette or even naan bread works great for soaking up that garlic butter custard.
How to Make Tandoori Chicken Garlic Bread Recipe
Step 1: Marinate the Chicken
Begin by mixing all your tandoori chicken marinade ingredients—yogurt, ginger garlic paste, lemon juice, spices, and salt—in a large bowl. Toss the cubed chicken tenders in this mixture, making sure every piece is thoroughly coated. Let it rest and marinate for at least 30 minutes; I sometimes let it go longer for deeper flavor, even overnight in the fridge for meal prep. This step is key to getting that tender, flavorful bite you’ll love.
Step 2: Cook and Smoke the Chicken
Heat oil, butter, or ghee in a pan over medium heat and cook the marinated chicken until tender and cooked through—about 8-10 minutes depending on your stove and chicken size. Here’s a little trick I discovered: If you have wooden smoking chips and a lid, add them now for 2-3 minutes to infuse that smoky aroma that lifts the whole dish. Don’t have chips? No worries! The chicken still tastes amazing with just pan-cooked spices.
Step 3: Prepare the Garlic Butter Custard
Roast your garlic cloves in olive oil until soft and fragrant—this mellows the sharpness and brings out a lovely sweetness. Then combine the roasted garlic, melted butter, egg, milk, salt, paprika, and chopped fresh parsley to create a rich, luscious custard. This mixture is what gives the bread its beautiful moist texture and incredible garlic flavor, so don’t skip it!
Step 4: Assemble and Bake
Carefully dip your sheet of Hawaiian rolls (or sliced bread) into the garlic butter custard, making sure it soaks up evenly but doesn’t get soggy. Place the soaked bread on a baking sheet and bake at 350°F (175°C) for about 10 minutes to set and warm it through. Next, pile on your tandoori chicken evenly, sprinkle generously with shredded mozzarella, and switch to the broil setting to get that cheese bubbling golden brown—keep a close eye so it doesn’t burn, it usually takes 2-3 minutes!
Step 5: Garnish and Serve
Once your cheese is perfectly melted and lightly browned, remove from oven and sprinkle fresh parsley to brighten the dish visually and flavor-wise. Serve immediately—you and your guests will love the steamy, cheesy, and spicy bites. I promise, it’s hard to stop at just one piece!
Pro Tips for Making Tandoori Chicken Garlic Bread Recipe
- Balanced Spices: I always taste the marinade before adding the chicken to make sure the spice levels suit my family—adjust chili powders according to your heat tolerance.
- Don’t Over-soak the Bread: Too much custard can make the bread soggy; a quick, even dip gives perfect moisture without collapse.
- Smoking Step Optional: The smoking chips add authentic smoky flavor but if you’re short on time, pan cooking still yields delicious results.
- Watch the Broiler: Cheese melts fast under high heat, so stay close to avoid burning and achieve the perfect golden crust.
How to Serve Tandoori Chicken Garlic Bread Recipe
Garnishes
I love adding chopped fresh parsley on top because it adds a pop of color and freshness to balance all that richness. Sometimes, I sprinkle a little extra paprika or even some finely chopped green chilies if I’m serving friends who love extra heat—it looks beautiful and tastes even better.
Side Dishes
For a complete meal, I often serve this with a cooling cucumber raita or a crisp green salad to contrast the spicy, cheesy bread. Simple roasted vegetables or an easy chickpea salad are also great so you don’t overpower the star of the show—the Tandoori Chicken Garlic Bread Recipe itself.
Creative Ways to Present
For parties, I slice the bread into bite-sized pieces and arrange them on a wooden board with little bowls of raita and chutney alongside. It makes for a colorful, friendly appetizer platter that gets everyone chatting. I’ve even served it with a sprinkle of toasted sesame seeds and fresh mint leaves for a bit more flair when entertaining.
Make Ahead and Storage
Storing Leftovers
I store any leftover Tandoori Chicken Garlic Bread in an airtight container in the fridge for up to 2 days. To keep the bread from getting too soggy, I like to separate any extra chicken and cheese and then reassemble before reheating.
Freezing
While I haven’t frozen the fully assembled garlic bread, I have frozen cooked tandoori chicken separately with great success—just thaw it overnight in the fridge before reheating and assembling fresh bread for best texture and flavor.
Reheating
The best way I’ve found to reheat leftovers is to pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through and the cheese is melty again. I avoid microwaving because the bread can turn chewy and the cheese clumpy.
FAQs
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Can I make Tandoori Chicken Garlic Bread Recipe without smoking chips?
Yes! The smoking chips add a wonderful smoky depth, but if you don’t have them, cooking the marinated chicken in a regular pan yields deliciously juicy and flavorful results. You can also add a pinch of smoked paprika for a hint of smokiness.
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What kind of bread works best for this recipe?
Traditional Hawaiian sheet rolls are perfect because they’re soft and slightly sweet, which pairs well with the spicy chicken. However, a soft French baguette or even naan bread will work as long as the bread can soak up the garlic butter custard without falling apart.
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Can I prepare the chicken marinade ahead of time?
Absolutely! Marinating the chicken for several hours or overnight intensifies the flavors and makes the chicken even more tender. Just store it covered in the fridge until you’re ready to cook.
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How spicy is this Tandoori Chicken Garlic Bread Recipe?
The heat level depends on how much red chili powder and flakes you add. I recommend starting with less if you’re sensitive to spice, then adjust to your taste. It’s easy to customize!
Final Thoughts
This Tandoori Chicken Garlic Bread Recipe has become such a favorite in my kitchen because it combines the familiar comfort of garlic bread with the exciting bold flavors of tandoori chicken. It’s a real crowd-pleaser and a dish I’m proud to serve friends and family whenever we want something special but easy. Seriously, give it a try—you’ll find it’s the kind of recipe you reach for again and again, whether for an indulgent snack or a fun dinner. Can’t wait to hear how much you love it!
Print
Tandoori Chicken Garlic Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian Fusion
Description
This Tandoori Chicken Garlic Bread recipe combines succulent marinated chicken tenders cooked with authentic Indian spices and smoky aromas, layered over soft Hawaiian rolls soaked in a flavorful garlic butter custard, then baked and broiled with melted mozzarella cheese for a fusion snack that’s perfect for gatherings or a hearty appetizer.
Ingredients
Tandoori Chicken:
- 400g chicken tenders (about 4-5), cubed
- 1/2 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)
- 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
- Optional: 1-2 tablespoon Shan tandoori masala
- 2 tbsp oil, butter or ghee for cooking
- Handful of wooden smoking chips for smoking
Garlic Butter Custard:
- 6-8 garlic cloves mixed with 2 tbsp olive oil
- 1/2 cup unsalted butter, melted (113g)
- 1 egg
- 1/4 cup milk (60g)
- 1/2 tsp salt
- 1/2 tsp paprika
- 2 tbsp chopped fresh parsley
Assembly:
- 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
Instructions
- Prepare the Tandoori Chicken: In a large bowl, combine chicken tenders with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optionally Shan tandoori masala. Mix well to coat all the chicken pieces thoroughly. Let this mixture marinate for at least 30 minutes to allow flavors to infuse.
- Cook and Smoke the Chicken: Heat oil, butter, or ghee in a pan over medium heat. Add the marinated chicken and cook until the chicken pieces become tender and cooked through. Once cooked, add a handful of wooden smoking chips to the pan to smoke the chicken, imparting a smoky flavor—cover pan briefly to trap smoke.
- Prepare the Garlic Butter Custard: Roast the garlic cloves with olive oil until fragrant and soft. In a mixing bowl, combine the roasted garlic mixture, melted unsalted butter, egg, milk, salt, paprika, and chopped fresh parsley. Whisk until well blended to create a rich garlic butter custard sauce.
- Assemble the Bread: Dip the full sheet form Hawaiian rolls into the garlic butter custard to soak evenly. Arrange the soaked bread on a baking tray and place into a preheated oven. Bake until the bread is lightly toasted and has absorbed the custard flavors.
- Add Tandoori Chicken and Cheese: Remove the baked bread from the oven. Top generously with the smoked tandoori chicken pieces and then sprinkle evenly with shredded mozzarella cheese.
- Broil to Melt Cheese: Place the assembled bread back into the oven under the broiler. Broil until the mozzarella cheese melts and bubbles with a golden brown finish, keeping a close eye to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Slice and serve warm as an indulgent fusion appetizer or snack.
Notes
- Adjust chili flakes according to your preferred spice tolerance.
- Using wooden smoking chips adds authentic smoky flavor but can be skipped if unavailable.
- You can substitute Hawaiian rolls with a French baguette if desired.
- Ensure to watch the broiler carefully as cheese can burn quickly.
- For a dairy-free version, substitute butter and cheese with suitable alternatives.
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