Tandoori Chicken Garlic Bread (Print Version)

Smoky tandoori chicken and roasted garlic butter layered with cheese on fluffy bread for a bold, savory bake.

# Ingredients:

→ Tandoori Chicken

01 - 14 ounces boneless skinless chicken tenders, cut into cubes
02 - 1/2 cup plain full-fat yogurt
03 - 1 tablespoon ginger garlic paste
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1 teaspoon salt, or to taste
06 - 1 teaspoon red chili powder
07 - 1 teaspoon red chili flakes, adjust to preference
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon garam masala
13 - 1 tablespoon tandoori masala (optional, such as Shan brand)
14 - 2 tablespoons neutral oil, melted butter, or ghee for cooking
15 - Small handful of wooden smoking chips, for smoking

→ Garlic Butter Custard

16 - 6-8 garlic cloves, peeled
17 - 2 tablespoons olive oil
18 - 1/2 cup unsalted butter, melted (1 stick)
19 - 1 large egg
20 - 1/4 cup whole milk
21 - 1/2 teaspoon salt
22 - 1/2 teaspoon paprika
23 - 2 tablespoons chopped fresh parsley

→ Assembly

24 - 12 King's Hawaiian Original Hawaiian Sheet Rolls, kept whole (or substitute with a French baguette of similar size)
25 - 2 cups shredded mozzarella cheese
26 - Chopped fresh parsley, for serving

# Steps:

01 - Combine chicken, yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optional tandoori masala in a large bowl. Mix thoroughly, cover, and marinate in the refrigerator for at least 30 minutes.
02 - Heat oil or ghee in a large skillet or wok over high heat. Add the marinated chicken along with all marinade. Cook, stirring often, for 5 to 8 minutes until the chicken is tender and most of the moisture has evaporated. Taste and adjust seasoning if necessary.
03 - Place the wooden smoking chips in a piece of aluminum foil, folding to create a pouch with a small opening. Place the pouch over a low burner until smoke appears. Using tongs, transfer the pouch to the wok with the cooked chicken, open the foil further, cover with a lid, and smoke for 5 to 10 minutes. Ensure your kitchen is well ventilated.
04 - Preheat oven to 400°F. Toss peeled garlic cloves with olive oil and transfer to a small oven-safe dish. Cover and roast for about 20 minutes until soft and golden. Mash the roasted garlic with a fork and set aside.
05 - In a medium bowl, whisk together mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until fully combined.
06 - Reduce oven temperature to 350°F. Use a sharp knife to split the sheet of bread rolls into two halves. Pour the garlic butter custard into a large shallow dish. Dip the bread halves into the custard, ensuring all sides are thoroughly coated.
07 - Place the coated bread onto a baking sheet. Bake at 350°F for 15 to 18 minutes until golden.
08 - Layer the cooked tandoori chicken and shredded mozzarella over the baked bread halves, building up two layers: chicken, cheese, chicken, cheese.
09 - Switch oven to broil and cook for 5 to 8 minutes until the cheese is melted and golden brown.
10 - Remove from oven, sprinkle generously with chopped fresh parsley, slice, and serve immediately.

# Notes:

01 - Ensure the smoking step is completed in a well-ventilated area, as it produces significant smoke.

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