Description
This Tandoori Chicken Garlic Bread recipe is a delicious fusion appetizer combining tender, smoky tandoori-spiced chicken with rich garlic butter custard and melted mozzarella cheese atop soft Hawaiian rolls. Perfectly baked and broiled to golden perfection, this flavorful dish promises a delightful Indian-inspired twist on classic garlic bread.
Ingredients
Scale
Chicken Marinade
- 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 tbsp Shan tandoori masala
Cooking Fat & Smoking
- 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 (roasted)
- 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
Bread and Toppings
- 12 King’s Hawaiian Original Hawaiian Sheet Rolls, kept in the full sheet form (or substitute with 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 optional Shan tandoori masala. Mix thoroughly to coat the chicken evenly and marinate for at least 30 minutes for the flavors to develop.
- Cook and Smoke the Chicken: Heat oil, butter, or ghee in a pan over medium heat. Add the marinated chicken and cook until the pieces are tender and fully cooked through. Once done, add a handful of wooden smoking chips to the pan, cover briefly to trap the smoke and allow the chicken to develop a smoky flavor.
- Prepare the Garlic Butter Custard: Roast garlic cloves with olive oil until soft and fragrant. In a mixing bowl, combine the roasted garlic and olive oil mixture with melted unsalted butter, egg, milk, salt, paprika, and chopped parsley. Whisk well to create a rich, smooth garlic butter custard sauce.
- Assemble the Bread: Dip the whole sheet form Hawaiian rolls thoroughly into the garlic butter custard, ensuring even soaking. Arrange the soaked bread on a baking tray.
- Bake the Bread: Place the baking tray in a preheated oven and bake until the bread is lightly toasted and has soaked up the custard flavor.
- Add Tandoori Chicken and Cheese: Remove the bread from the oven and generously top with the smoked tandoori chicken pieces, then evenly sprinkle shredded mozzarella cheese over the top.
- Broil to Melt Cheese: Return the assembled bread to the oven under the broiler and broil until the mozzarella cheese melts, bubbles, and turns golden brown, watching carefully to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Slice into portions and serve warm as a tasty fusion appetizer or snack.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor.
- Adjust chili flakes and powder to your preferred spice level.
- Wooden smoking chips can be soaked in water for 30 minutes beforehand to produce more smoke without burning too quickly.
- If unavailable, substitute Hawaiian rolls with a soft French baguette.
- The garlic butter custard can be prepared in advance and refrigerated.
- Keep a close eye during broiling to avoid burning the cheese.
- Use ghee or butter for cooking chicken to enrich flavor.
