Tandoori Chicken Garlic Bread (Print Version)
# Ingredients:
→ Tandoori Chicken
01 -
400g chicken tenders (about 4-5), cubed
02 -
½ cup plain, full fat yogurt
03 -
1 tablespoon ginger garlic paste
04 -
1 tablespoon lemon juice
05 -
1 teaspoon salt (or to taste)
06 -
1 teaspoon red chili powder
07 -
1 teaspoon chili flakes (reduce as needed)
08 -
½ teaspoon turmeric powder
09 -
½ teaspoon coriander powder
10 -
½ teaspoon cumin powder
11 -
½ teaspoon onion powder
12 -
¼ teaspoon garam masala
13 -
1-2 tablespoons Shan tandoori masala (optional)
14 -
2 tablespoons oil, butter or ghee for cooking
15 -
Handful of wooden smoking chips for smoking
→ Garlic Butter Custard
16 -
6-8 garlic cloves mixed with 2 tablespoons olive oil
17 -
½ cup unsalted butter, melted (113g)
18 -
1 egg
19 -
¼ cup milk (60g)
20 -
½ teaspoon salt
21 -
½ teaspoon paprika
22 -
2 tablespoons chopped fresh parsley
→ Assembly
23 -
12 King's Hawaiian Original Hawaiian Sheet Rolls, kept in full sheet form (or French baguette of similar size)
24 -
2 cups shredded mozzarella cheese
25 -
Chopped fresh parsley for serving
# Instructions:
01 -
Mix all tandoori chicken ingredients except oil and smoking chips in a large bowl. Mix until combined and let marinate for at least 30 minutes.
02 -
Heat oil in a wok or pan on high heat. Add chicken with marinade and cook for 5-8 minutes until tender and most water has evaporated. Taste and adjust spices if needed.
03 -
Place wooden smoking chips in aluminum foil with small opening on top. Heat on burner until smoke escapes. Transfer to wok, open foil more, cover with lid and smoke for 5-10 minutes. Keep exhaust on during this step.
04 -
Preheat oven to 400°F. Mix peeled garlic cloves with olive oil. Transfer to mini oven-safe pot with lid and bake for 20 minutes until soft and golden. Mash with fork and set aside.
05 -
Add mashed roasted garlic, melted butter, egg, milk, salt, paprika, and parsley to a bowl. Thoroughly whisk to combine.
06 -
Change oven to 350°F. Use sharp knife to divide sheet of bread rolls into 2 halves. Dip bread sheets into garlic butter custard, coating all sides well.
07 -
Place bread on baking sheet and bake at 350°F for 15-18 minutes until golden. Cover with tandoori chicken and mozzarella cheese in 2 layers (chicken, cheese, chicken, cheese).
08 -
Change oven to broil and broil for 5-8 minutes until cheese is melted and golden. Garnish with fresh parsley, slice, and serve.
# Notes:
01 -
This tandoori chicken garlic bread is made with crispy, buttery, garlicky bread, smoky spicy tandoori chicken topping, and lots of cheese.
02 -
The smoking step is optional but adds authentic tandoori flavor to the chicken.
03 -
You can substitute the King's Hawaiian rolls with a French baguette of similar size.
04 -
Be careful during the smoking step and keep the exhaust fan on.