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Tandoori Chicken Garlic Bread

Tandoori Chicken Garlic Bread

This Tandoori Chicken Garlic Bread is made with crispy, buttery, garlicky bread, a smoky, spicy tandoori chicken topping and lots of cheese.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 400 g chicken tenders (about 4-5), cubed
  • ½ 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)
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp onion powder
  • ¼ tsp garam masala
  • 1-2 tbsp Shan tandoori masala (optional)
  • 2 tbsp oil, butter or ghee for cooking
  • handful of wooden smoking chips for smoking
  • 6-8 cloves garlic mixed with 2 tbsp olive oil
  • ½ cup unsalted butter, melted (113g)
  • 1 egg
  • ¼ cup milk (60g)
  • ½ tsp salt
  • ½ tsp paprika
  • 2 tbsp chopped fresh parsley
  • 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

Equipment

  • wok or pan
  • oven
  • aluminum foil
  • mini oven safe pot

Method
 

Instructions
  1. Mix all the ingredients except the oil and smoking chips in a large bowl. Mix until combined, and let marinate for at least 30 minutes.
  2. Heat oil in a wok or pan on high heat. Add the chicken along with the marinade and cook for ~5-8 minutes or until the chicken is tender and most of the water has evaporated. Taste and adjust spices if needed.
  3. Place the wooden smoking chips into a sheet of aluminum foil and fold it up so only a small opening remains on the top. Place onto a burner on low heat until you see smoke escaping from the opening. Use a tong to transfer to the wok, open the foil more, cover with a lid and let smoke for 5-10 minutes. Be careful and keep the exhaust on during this step.
  4. First, roast the garlic (you can do this while the chicken is marinating). Pre-heat oven to 400F. Mix the peeled garlic cloves in the olive oil. Transfer to a mini oven safe pot with a lid (or cover with foil) and bake for ~20 minutes until they are soft and golden. Mash with a fork and set aside.
  5. Add the mashed roasted garlic, melted butter, egg, milk, salt, paprika and parsley to a bowl.
  6. Thoroughly whisk to combine.
  7. Change the oven temperature to 350F after roasting the garlic.
  8. Use a sharp knife to divide the sheet of bread rolls into 2 halves (as seen in pictures above).
  9. Transfer the garlic butter custard to a larger pan. Carefully dip the bread sheets / loaves into the garlic butter custard, getting them well coated on all sides.
  10. Place the bread on a baking sheet and bake at 350F for ~15-18 minutes until golden.
  11. Cover the bread with the tandoori chicken and shredded mozzarella cheese. I usually do this in 2 layers (chicken, cheese, chicken, cheese).
  12. Change the oven setting to broil / grill and broil for ~5-8 minutes until the cheese is melted and golden.
  13. Garnish with fresh parsley. Slice up, serve and enjoy!