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:
- 12 King's Hawaiian Original Hawaiian Sheet Rolls, kept in the full sheet form (or replace with a French baguette of similar size)
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley for serving
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