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tandoori chicken garlic bread on a wooden board cut into slices. bread is crispy and golden with lots of tandoori chicken and cheese on top.

Tandoori Chicken Garlic Bread


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4.9 from 8 reviews

  • Author: Zoha
  • Total Time: 1 hour 15 min
  • Yield: 10 servings

Description

This Tandoori Chicken Garlic Bread is made with crispy, buttery, garlicky bread, a smoky, spicy tandoori chicken topping and lots of cheese.


Ingredients

Tandoori Chicken:

  • 400g 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
  • Optional: 1-2 tablespoon Shan tandoori masala
  • 2 tbsp oil, butter or ghee for cooking
  • Handful of wooden smoking chips for smoking

Garlic Butter Custard:

  • 6-8 garlic cloves 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

Assembly:


Instructions

Tandoori Chicken:

  • 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

Garlic Butter Custard:

  • 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

Assembly:

  • 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!

Video Tutorial:

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  • Prep Time: 45 min
  • Cook Time: 30 min
  • Category: Appetizer