Tandoori Chicken Garlic Bread

Why You’ll Love This Recipe

I enjoy this recipe because it combines two comfort food favorites into one unforgettable dish. The rich garlic butter bread pairs perfectly with the smoky and spicy tandoori chicken, while the mozzarella creates a delicious cheesy topping.

Another reason I make this recipe often is that it feels impressive without being difficult. The marinated chicken adds deep flavor, and the soft Hawaiian rolls become wonderfully crisp and buttery in the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the tandoori chicken:

• 400g chicken tenders, cubed
• ½ cup plain 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 turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon onion powder
• ¼ teaspoon garam masala
• Optional: 1 to 2 tablespoons Shan tandoori masala
• 2 tablespoons oil, butter, or ghee
• Wooden smoking chips

For the garlic butter custard:

• 6 to 8 garlic cloves
• 2 tablespoons olive oil
• ½ cup unsalted butter, melted
• 1 egg
• ¼ cup milk
• ½ teaspoon salt
• ½ teaspoon paprika
• 2 tablespoons chopped fresh parsley

For assembly:

• 12 King’s Hawaiian Original Hawaiian Sheet Rolls
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Directions

1. I begin by mixing the yogurt, ginger garlic paste, lemon juice, spices, and seasonings together in a large bowl.
2. Then I add the cubed chicken and coat everything thoroughly before letting it marinate for at least 30 minutes.
3. While the chicken marinates, I roast the garlic by tossing the cloves with olive oil and baking them at 400°F until soft and golden.
4. Once roasted, I mash the garlic into a paste and set it aside.
5. I heat oil or butter in a wok or pan over high heat and cook the marinated chicken until tender and most of the moisture evaporates.
6. For extra smoky flavor, I prepare the smoking chips in foil, heat them until smoking, and place them inside the covered wok for several minutes.
7. Next, I make the garlic butter custard by whisking together the roasted garlic, melted butter, egg, milk, paprika, salt, and parsley.
8. I lower the oven temperature to 350°F and slice the bread sheet horizontally into two halves.
9. After transferring the garlic butter custard into a larger pan, I dip the bread into the mixture so every side gets coated.
10. I place the bread onto a baking sheet and bake it until golden and crisp around the edges.
11. Once baked, I layer the tandoori chicken and mozzarella cheese over the bread. I usually make two layers for extra flavor and cheesiness.
12. Finally, I switch the oven to broil and cook everything until the cheese melts and turns golden brown.
13. Before serving, I garnish with fresh parsley and slice the bread into portions.

Servings and timing

• Servings: 10
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

Variations

I sometimes replace the Hawaiian rolls with a French baguette or ciabatta bread when I want a crunchier texture.

For a milder version, I reduce the chili powder and chili flakes slightly. When I want even more flavor, I add sliced onions, jalapeños, or bell peppers between the cheese layers.

I also enjoy using cheddar or pepper jack cheese along with mozzarella for a richer and sharper flavor combination.

storage/reheating

I store leftover garlic bread in an airtight container in the refrigerator for up to 3 days.

When reheating, I prefer using the oven or air fryer so the bread stays crisp and the cheese melts properly again. I avoid microwaving for too long because it can soften the bread too much.

FAQs

Can I use chicken breast instead of chicken tenders?

Yes, I can use chicken breast cut into small cubes, and it works just as well in the recipe.

Is the smoking step necessary?

No, but I love using it because it gives the chicken a rich smoky flavor similar to restaurant-style tandoori dishes.

Can I prepare this ahead of time?

Yes, I often marinate the chicken and prepare the garlic butter mixture ahead of time to make assembly quicker later.

What bread works best for this recipe?

I enjoy using Hawaiian rolls because they are soft and slightly sweet, but baguettes and other sturdy breads also work well.

Can I freeze leftovers?

Yes, I can freeze slices in airtight containers for up to a month and reheat them in the oven when ready to serve.

Conclusion

This Tandoori Chicken Garlic Bread is one of my favorite crowd-pleasing comfort foods because it combines smoky spiced chicken, buttery garlic bread, and melted cheese into one irresistible dish. I love how every layer adds texture and flavor, creating a meal that feels indulgent and satisfying. Whether I make it for parties, family dinners, or weekend treats, it always disappears quickly from the table.

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