If you’re craving a unique twist on classic garlic bread, I’ve got just the recipe for you — my Tandoori Chicken Garlic Bread Recipe. This isn’t your run-of-the-mill side dish; it’s a vibrant mashup of smoky, spiced tandoori chicken nestled on top of soft, buttery garlic bread. I absolutely love how the bold flavors dance together, offering something both familiar and totally exciting for your taste buds.
When I first tried this recipe, it quickly became a favorite for weekend get-togethers and cozy movie nights at home. Whether you’re craving a snack with a kick or a crowd-pleasing appetizer, this Tandoori Chicken Garlic Bread Recipe is about to be your new go-to. Plus, it helps you put a creative spin on using leftovers or simple pantry ingredients, making it as practical as it is delicious!
Why You’ll Love This Recipe
- Flavor Explosion: The smoky tandoori chicken paired with garlicky butter bread creates a mouthwatering taste you won’t forget.
- Perfect for Any Occasion: Whether it’s a casual snack or party appetizer, this recipe fits effortlessly into your meal plans.
- Easy to Customize: You can tweak spices and ingredients to suit your heat tolerance and flavor preferences.
- Hands-On Yet Simple: The step-by-step process is straightforward, making it great for cooks of all skill levels.
Ingredients You’ll Need
Every ingredient here plays a crucial role in layering the flavors — from the rich garam masala in the chicken to the creamy garlic butter custard. Plus, using soft King’s Hawaiian rolls gives it an irresistibly fluffy texture. Shopping tip: Fresh garlic and a good-quality yogurt make a huge difference in taste.
- Chicken tenders: Tender and quick-cooking, ideal for absorbing the tandoori marinade flavors.
- Plain, full fat yogurt: Acts as a creamy base that tenderizes the chicken and adds tang.
- Ginger garlic paste: A vibrant flavor booster essential for authentic Indian spices.
- Lemon juice: Adds brightness and a subtle citrus punch.
- Salt: Enhances all the other spices and balances flavor.
- Red chili powder & chili flakes: Provides heat – adjust these to your comfort level.
- Turmeric, coriander, cumin, onion powder, garam masala: These warm spices build the classic tandoori profile.
- Shan tandoori masala (optional): An extra layer of flavor if you want to deepen the tandoori fragrance.
- Oil, butter, or ghee: For cooking the chicken and for richness in the garlic butter custard.
- Wooden smoking chips: Crucial for that authentic smoky aroma that makes this recipe stand out.
- Garlic cloves: Roasted to mellow out sharpness and infuse the butter custard with garlicky goodness.
- Olive oil and unsalted butter: Combine these for a luscious, silky garlic butter custard that soaks into the bread.
- Egg and milk: Bind the garlic butter custard and help it coat the bread perfectly.
- Paprika and fresh parsley: For subtle color and freshness.
- King’s Hawaiian Original Hawaiian Sheet Rolls or French baguette: The fluffy rolls soak up the custard wonderfully, but a baguette works too if you want a crustier bite.
- Shredded mozzarella cheese: Melts beautifully over the top and adds gooey, cheesy indulgence.
- Chopped fresh parsley: Adds a fresh, herbaceous finishing touch when serving.
Variations
I encourage you to make this recipe yours — try swapping out ingredients or adjusting the spice levels. I’ve had a blast experimenting with different cheeses and even adding fresh veggies on top to amp up the texture.
- Use Paneer Instead of Chicken: I’ve made this vegetarian by marinating paneer cubes the same way; it’s just as satisfying and so tasty!
- Spice Level Adjustments: For a milder version, reduce the chili powder and flakes; for more heat, add fresh green chilies into the marinade.
- Different Bread Choices: Sometimes I use a crusty sourdough loaf – it gives a heartier bite and soaks up the custard nicely.
- Herb Boost: Fresh cilantro or mint can be used instead of parsley for a more vibrant herbaceous flavor.
How to Make Tandoori Chicken Garlic Bread Recipe
Step 1: Marinate Your Chicken Like a Pro
Start by mixing all your tandoori chicken marinade ingredients in a big bowl—yogurt, spices, ginger garlic paste, lemon juice, and salt. I like to mix it thoroughly to ensure every piece soaks up those flavors. Then, toss in the cubed chicken tenders and let them rest for at least 30 minutes. If you have the time, marinate for longer—overnight is even better for deeper flavor.
Step 2: Cook and Smoke That Chicken
Heat oil, butter, or ghee in a pan and cook your marinated chicken until just tender. You don’t want to overcook because the chicken will keep cooking slightly in the oven later. Here’s where the magic happens — I use a handful of wooden smoking chips to give the chicken that classic smoky aroma. If you don’t have a smoker, you can improvise by covering the pan briefly with a lid and adding the chips, letting the smoke infuse the chicken for a few minutes.
Step 3: Whip Up the Garlic Butter Custard
Roast the garlic cloves until fragrant and soft, then blend them with melted butter, olive oil, an egg, milk, salt, paprika, and chopped parsley. This custard is the secret to the bread’s moist, flavorful finish—it soaks in nicely and keeps the bread tender inside while creating a lightly crispy top outside.
Step 4: Assemble and Bake Your Masterpiece
Dip your sheet of Hawaiian rolls or sliced baguette into the garlic butter custard, making sure it’s well coated but not soggy. Arrange the bread on a baking tray and bake until the tops turn golden and slightly crisped. Take them out, load on the juicy smoked tandoori chicken chunks, sprinkle shredded mozzarella generously, then broil for a few minutes. Watch closely here—the cheese should bubble and melt beautifully without burning.
Pro Tips for Making Tandoori Chicken Garlic Bread Recipe
- Marinate Longer, Taste Better: I learned that even 30 minutes works, but overnight marination deepens the flavors beautifully.
- Don’t Over-Smoke: A few minutes with smoking chips go a long way; too much can overpower the bread’s delicate garlic notes.
- Custard Consistency: Make sure your garlic butter custard isn’t too thin — it should coat the bread without making it soggy.
- Watch the Broil: Keep a close eye when broiling the cheese so it melts perfectly without burning.
How to Serve Tandoori Chicken Garlic Bread Recipe
Garnishes
I usually finish with a sprinkle of freshly chopped parsley for some brightness and color contrast — it adds a mild, fresh pop that balances the richness. Sometimes I toss on a few chili flakes if we want to amp up the heat at the table.
Side Dishes
I love pairing this Tandoori Chicken Garlic Bread with a crisp cucumber raita or a simple green salad to cut through the richness. If you want more, a bowl of dal or a light vegetable curry complements the flavors perfectly.
Creative Ways to Present
For parties, I like to slice the assembled garlic bread into smaller, bite-size pieces and serve on a large platter with fresh herbs scattered on top. It doubles as a show-stopping appetizer and handheld snack. Dressing up the plate with lemon wedges also works great — guests love a fresh squeeze before digging in!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 2 days. The bread can get a bit softer overnight, but reheating crisps it right back up without losing much flavor.
Freezing
If you want to freeze this garlic bread, I recommend freezing it before adding the cheese topping — freeze the marinated cooked chicken separately too. Then, thaw and assemble fresh before baking for the best texture and taste.
Reheating
The best way I found to reheat is in a preheated oven at 350°F (175°C) for 8-10 minutes. This method warms the chicken and refreshes the bread’s crisp crust without drying it out.
FAQs
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Can I use other types of bread for the Tandoori Chicken Garlic Bread Recipe?
Absolutely! While I prefer the softness of Hawaiian rolls for soaking up the buttery custard, you can use baguettes, sourdough, or even thick sandwich bread. Just keep in mind that denser breads may require slightly longer baking times.
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How spicy is this Tandoori Chicken Garlic Bread Recipe?
The spice level depends on how much chili powder and flakes you use. I usually keep it moderately spicy, but you can reduce or increase the chili to suit your taste — it’s very customizable!
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Do I need a smoker to get the authentic smoky flavor?
You don’t need a full smoker — using wooden smoking chips in a covered pan or even a smoking gun will work. If you don’t have either, the recipe still tastes fantastic without the smoke, just less smoky.
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Can I prepare the chicken in advance?
Definitely! Marinate the chicken up to 24 hours ahead to deepen flavors, and cook it shortly before assembling the bread for best freshness and texture.
Final Thoughts
This Tandoori Chicken Garlic Bread Recipe has become one of my favorite ways to impress family and friends with something unexpected but utterly delicious. It strikes the perfect balance between smoky, spicy, savory, and buttery — all the things you want in comfort food but with an adventurous twist. I’m confident once you try it, you’ll find yourself reaching for this recipe whenever you want to wow your crowd without complicated steps. So go ahead, gather your ingredients, and enjoy making this tasty fusion treat in your own kitchen!
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: Baking
- Cuisine: Indian Fusion
Description
Tandoori Chicken Garlic Bread is a flavorful fusion recipe combining spicy tandoori-marinated chicken with rich garlic butter custard and melted mozzarella on soft Hawaiian rolls or a French baguette. This dish involves marinating and pan-cooking the chicken with authentic Indian spices, smoking it for added aroma, then baking and broiling the bread with garlic butter and cheese to create a deliciously satisfying appetizer or snack.
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 tbsp 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
- Marinate the Chicken: In a large bowl, mix plain yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric powder, coriander powder, cumin powder, onion powder, garam masala, and optional Shan tandoori masala. Add the cubed chicken tenders and coat well. Let it marinate for at least 30 minutes to absorb all the spices.
- Cook and Smoke the Chicken: Heat 2 tablespoons of oil, butter, or ghee in a pan over medium heat. Cook the marinated chicken cubes until they are tender and cooked through, about 8-10 minutes. For enhanced flavor, use a handful of wooden smoking chips to smoke the cooked chicken by placing the chips in the pan, covering it, and letting the smoke infuse the chicken for a few minutes.
- Prepare the Garlic Butter Custard: Roast garlic cloves mixed with olive oil until fragrant and soft. In a bowl, combine the roasted garlic with melted unsalted butter, egg, milk, salt, paprika, and chopped fresh parsley. Mix well to form a rich and flavorful garlic butter custard.
- Assemble the Bread: Keep the King’s Hawaiian sheet rolls intact or use a French baguette of similar size. Dip the bread sheets into the garlic butter custard ensuring they are well-coated. Place them on a baking tray.
- Bake the Bread: Preheat the oven and bake the custard-soaked bread sheets until they are golden and slightly crispy on the edges, about 15-20 minutes.
- Top With Chicken and Cheese: Remove the bread from the oven, evenly spread the smoked tandoori chicken pieces on top, then sprinkle 2 cups shredded mozzarella cheese over the chicken-covered bread.
- Broil to Melt Cheese: Place the assembled bread under the broiler until the mozzarella cheese is completely melted and bubbly, about 3-5 minutes. Watch closely to avoid burning.
- Garnish and Serve: Garnish the Tandoori Chicken Garlic Bread with chopped fresh parsley. Serve hot and enjoy as a flavorful appetizer or snack.
Notes
- You can adjust the chili flakes based on your heat preference.
- Using smoking chips adds an authentic smoky aroma but can be skipped if unavailable.
- Full-fat yogurt helps tenderize the chicken and adds creaminess.
- If you prefer a less rich option, substitute some butter with olive oil in the custard.
- King’s Hawaiian rolls add a subtle sweetness that balances the spices; substitute with similar soft rolls or baguette.
- Ensure the chicken is marinated long enough to absorb flavors fully.
