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
Units
Scale
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.
