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

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

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

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

Add the mashed roasted garlic, melted butter, egg, milk, salt, paprika and parsley to a bowl

Thoroughly whisk to combine

Change the oven temperature to 350F after roasting the garlic

Use a sharp knife to divide the sheet of bread rolls into 2 halves (as seen in pictures above)

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

Place the bread on a baking sheet and bake at 350F for ~15-18 minutes until golden

Cover the bread with the tandoori chicken and shredded mozzarella cheese. I usually do this in 2 layers (chicken, cheese, chicken, cheese)

Change the oven setting to broil / grill and broil for ~5-8 minutes until the cheese is melted and golden

Garnish with fresh parsley. Slice up, serve and enjoy!