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This recipe happened when I was trying to figure out what to make for my friends who were coming over for dinner and I wanted something that felt special but wasn't too complicated. I had some chicken marinating in tandoori spices from another recipe I'd planned to make, and I also had these Hawaiian rolls that were about to go bad. Suddenly I thought, what if I turned garlic bread into something more substantial by adding the spiced chicken and loads of cheese? The combination of buttery, garlicky bread topped with smoky tandoori chicken and melted mozzarella creates this incredible fusion that tastes like the best of both worlds.
My neighbor, who's usually pretty traditional about food, tried this at our last barbecue and kept asking what spices I used because it was "unlike anything she'd ever had but somehow familiar too." My teenage daughter's friends, who are normally pretty picky, demolished this and kept asking when I was making it again. Even my husband, who was skeptical about putting Indian spices on garlic bread, admitted it was "actually really good."
Master Your Ingredients
- Chicken tenders: Cut into cubes so they distribute evenly and cook quickly.
- Tandoori marinade: Yogurt, spices, and aromatics that create that signature smoky, spicy flavor.
- Roasted garlic butter: Takes regular garlic bread to the next level with deep, caramelized garlic flavor.
- Hawaiian rolls: The slight sweetness pairs surprisingly well with the spiced chicken.
- Mozzarella cheese: Melts beautifully and balances out the bold spices.
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Creating Your Perfect Tandoori Chicken Garlic Bread
- Initial Preparation:
- Cut your **chicken tenders** into bite-sized cubes and mix with yogurt, ginger garlic paste, lemon juice, and all the spices. Let this marinate for at least 30 minutes, though longer is better if you have time. The yogurt tenderizes the chicken while the spices penetrate the meat.
- Chicken Cooking:
- Heat oil in a wok or large pan over high heat and add the chicken along with all the marinade. Cook for 5 to 8 minutes until the chicken is tender and most of the liquid has evaporated. The chicken should be well-coated with spices and slightly caramelized. This ensures deeply flavored chicken.
- Smoking Process (Optional):
- This step adds incredible flavor. Wrap wooden smoking chips in foil with a small opening, heat on a burner until smoking, then carefully transfer to your pan with the chicken. Cover and let smoke for 5 to 10 minutes with good ventilation. This imbues the chicken with a wonderful smoky depth.
- Roasted Garlic Butter:
- While the chicken marinates, roast whole garlic cloves mixed with olive oil in a covered dish at 400 degrees for about 20 minutes until soft and golden. Mash these and mix with melted butter, egg, milk, salt, paprika, and parsley to create this incredible custard-like mixture. This elevates your garlic bread base.
- Bread Preparation:
- Cut your sheet of **Hawaiian rolls** in half horizontally. Dip each half into the garlic butter custard, coating all sides thoroughly. Bake at 350 degrees for 15 to 18 minutes until golden and crispy. This creates a rich, flavorful foundation.
- Final Assembly:
- Top the baked bread with layers of tandoori chicken and **mozzarella cheese**. I like to do chicken, cheese, chicken, cheese for maximum coverage. Switch to broil and cook for 5 to 8 minutes until the cheese is melted and golden brown. This brings all the components together into a cohesive, delicious dish.
I learned about the marinade time after rushing it once and having the chicken taste bland instead of flavorful. Now I always plan ahead and let it sit for at least an hour. Also, that broiler step needs constant attention because I've burned the cheese more than once by walking away.
Creative Variations
Try different spice levels by adjusting the chili powder and flakes to your family's tolerance. You could use different proteins like **lamb or even paneer** for a vegetarian version. Different breads work too - **naan or pita bread** create interesting variations. Adding some **caramelized onions** to the topping creates extra sweetness that pairs well with the spices.
Storage Solutions
This is definitely best eaten fresh and hot while the bread is crispy and the cheese is gooey. Leftovers can be stored in the fridge for a day and reheated in the oven, though the bread won't be quite as crispy. The tandoori chicken mixture can be made ahead and stored separately for easier assembly.
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This tandoori chicken garlic bread has become my go-to recipe when I want to serve something that feels exotic and special but doesn't require a trip to specialty stores. It proves that fusion cooking can work beautifully when you combine familiar techniques with bold flavors. Every time I make it, people are surprised by how well the Indian spices work with classic garlic bread, and it's become one of those recipes that people specifically request when they're coming over.
Frequently Asked Questions
- → Can I skip the smoking step?
- Yes, the smoking step is optional. The chicken will still be delicious with just the tandoori spices, but smoking adds that authentic tandoori flavor.
- → What can I substitute for King's Hawaiian rolls?
- You can use a French baguette, Italian bread, or any soft sandwich bread of similar size. Just make sure it's sturdy enough to hold the toppings.
- → Can I prepare this ahead of time?
- You can marinate the chicken and prepare the garlic butter custard ahead of time. Assemble and bake when ready to serve for the best texture.
- → How do I safely do the smoking step?
- Make sure your exhaust fan is on, use tongs to handle the hot foil, and be careful with the smoke. You can skip this step if you're not comfortable with it.
- → Can I make this less spicy?
- Yes! Reduce or omit the chili powder and chili flakes. You can also use less garam masala and tandoori masala to tone down the heat while keeping the flavor.