Tandoori Chicken Garlic Bread layers spiced yogurt-marinated chicken and mozzarella between two custard-dipped halves of sweet rolls. Roasted garlic butter reaches every surface, while the optional smoking step adds a deeper tandoor-style aroma.
The recipe makes 2 loaded loaves, serving 10, in 75 minutes: 45 minutes of preparation and 30 minutes of cooking. The chicken needs at least 30 minutes to marinate, garlic roasts at 400°F, the soaked bread bakes at 350°F, and the assembled loaves finish under the broiler.
Tandoori Chicken Garlic Bread Ingredients
For the chicken, use 400 grams chicken tenders, about 4–5 pieces, cut into cubes; ½ cup full-fat yogurt; 1 tablespoon ginger-garlic paste; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon red chili powder; 1 teaspoon chili flakes; ½ teaspoon each turmeric, coriander, cumin, and onion powder; ¼ teaspoon garam masala; 1–2 tablespoons optional Shan tandoori masala; and 2 tablespoons oil, butter, or ghee. Wood smoking chips are optional.
The garlic custard uses 6–8 garlic cloves, 2 tablespoons olive oil, ½ cup melted unsalted butter or 113 grams, 1 egg, ¼ cup milk or 60 grams, ½ teaspoon salt, ½ teaspoon paprika, and 2 tablespoons chopped parsley. For assembly, keep one intact 12-roll sheet of King's Hawaiian rolls, or a baguette, 2 cups mozzarella, and extra parsley ready.
If you enjoy this recipe, you may also like Crock Pot Cheddar Chili Mac.
How to Make Tandoori Chicken Garlic Bread
- Marinate cubed chicken with yogurt, ginger-garlic paste, lemon, salt, spices, and optional tandoori masala for at least 30 minutes.
- Cook the chicken over high heat in 2 tablespoons oil, butter, or ghee for 5–8 minutes; optionally smoke it 5–10 minutes with good exhaust.
- Roast garlic with olive oil at 400°F for 20 minutes, then mash it.
- Whisk roasted garlic with melted butter, egg, milk, salt, paprika, and parsley.
- Lower the oven to 350°F, divide the intact roll sheet into 2 halves, dip all sides in custard, and bake 15–18 minutes.
- Layer each loaf with chicken, mozzarella, more chicken, and more mozzarella.
- Broil 5–8 minutes, garnish with parsley, and divide the 2 loaves among 10 servings.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cube Four Hundred Grams of Chicken
Mix the Yogurt Marinade
Cook Quickly over High Heat
Roast Six to Eight Garlic Cloves
Whisk the Garlic Custard
Keep the Roll Sheet Intact
Bake the Dipped Bread at 350°F
Layer Chicken and Two Cups of Mozzarella
Broil Five to Eight Minutes
Cool and Store Safely
Conclusion
Marinate 400 grams cubed chicken in yogurt, aromatics, lemon, salt, spices, and optional tandoori masala for at least 30 minutes. Cook over high heat in 2 tablespoons fat for 5–8 minutes and optionally smoke 5–10 minutes. Roast 6–8 garlic cloves at 400°F for 20 minutes, mash, and whisk with butter, egg, milk, salt, paprika, and parsley. Dip 2 bread halves, bake at 350°F for 15–18 minutes, layer with chicken and 2 cups mozzarella, then broil 5–8 minutes. The 2 loaves serve 10.
Frequently Asked Questions
- → How long should tandoori chicken marinate?
Marinate the cubed chicken for at least 30 minutes before cooking it.
- → Is the wood-smoke step required?
No. Smoking is optional; if used, smoke for 5–10 minutes with effective ventilation.
- → Why are two oven temperatures used?
The garlic roasts at 400°F for 20 minutes, while the custard-dipped bread bakes at 350°F for 15–18 minutes.
- → How much does this recipe yield?
It makes exactly 2 loaded loaves with a total yield of 10 servings.