Description
Tandoori Chicken Garlic Bread is a bold fusion appetizer combining spicy marinated chicken, buttery roasted garlic bread, and melted mozzarella. It delivers smoky, creamy, and cheesy flavors in every bite.
Ingredients
- For the Tandoori Chicken:
- 400g boneless, skinless chicken tenders, cubed
- 1/2 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
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garam masala
- 1–2 tablespoons tandoori masala (optional)
- 2 tablespoons oil, butter, or ghee for cooking
- For the Garlic Butter Custard:
- 6–8 garlic cloves
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, melted
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- For Assembly:
- 12 King’s Hawaiian Original Hawaiian Sweet Rolls (kept as a sheet) or 1 French baguette
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- 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 optional tandoori masala.
- Add cubed chicken to the marinade and coat well. 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.
- 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. Mash the roasted garlic.
- In a bowl, whisk together mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until well combined.
- Reduce 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 so both sides are well coated. Place on a baking sheet and bake for 15–18 minutes until golden.
- Remove from the oven and evenly spread the cooked tandoori chicken over the bread. Sprinkle shredded mozzarella cheese on top.
- Switch the oven to broil and return the bread for 5–8 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley, slice, and serve warm.
Notes
- Use rotisserie chicken or leftover grilled chicken to save time.
- If using a baguette, slice it lengthwise and follow the same soaking and baking process.
- Add sliced jalapeños or chili oil for extra heat.
- This dish is best served fresh while the cheese is melted and the bread is crisp.
- Store leftovers in the refrigerator for up to 2 days and reheat in the oven for best texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 75 mg
