Tandoori Chicken Garlic Bread Recipe

My Kitchen Smelled Like a Spice Bazaar

I first tried this recipe last summer. My grandson Leo was visiting. He loves both pizza and chicken tikka. I thought, why not put them together? Doesn’t that sound fun? The result was this Tandoori Chicken Garlic Bread. I still laugh at that messy, happy kitchen day.

The smell is just amazing. The yogurt and spices make the chicken so tender. The garlic butter soaks into the soft bread. It matters because food should make you smile. It should bring flavors you love into one happy bite. What two foods would you love to combine?

Let’s Talk About That Garlic Butter

This is not just melted butter. It’s a custard. We mix in an egg and some milk. This makes it rich and helps it stick to the bread. It creates a perfect golden crust. You roast the garlic first. This makes it sweet and soft, not sharp.

*Fun fact: Roasting garlic is like magic. The heat turns its strong bite into a gentle, nutty flavor. It’s a simple trick that makes everything taste fancy. Have you ever tried roasted garlic before?

The Heart of the Dish: Tandoori Chicken

Do not rush the marinade. Let the chicken sit in the yogurt and spices. Thirty minutes is good. An hour is even better. This waiting time is important. It lets the flavors go deep into the chicken. It makes every piece juicy and full of taste.

The smoking step is my favorite part. It smells like a campfire and a spice market had a party. You must be careful and use your stove’s fan. But that smoky flavor? It matters. It turns simple cooked chicken into something special. It tells a story.

Putting It All Together

Use the soft King’s Hawaiian rolls. Their sweetness is a nice surprise with the spicy chicken. You dip the whole sheet of rolls in the garlic custard. Be generous! Then you layer. Chicken, cheese, more chicken, more cheese. More is always better with cheese, I think.

The final broil makes the cheese bubbly and golden. Watch it closely. It can go from perfect to burnt in seconds. I like to add fresh parsley on top. The green color makes it look so pretty. Do you prefer your cheese lightly melted or fully bubbly and brown?

Why This Recipe is a Keeper

This is not a quiet dinner. It is for sharing. You put it in the middle of the table. Everyone pulls apart a piece. There are smiles and maybe some messy fingers. That is the best part. Food is about connection.

It also shows how cooking lets you play. You can adjust the spices to your taste. You can skip the smoke if you want. The recipe is a friend, not a boss. What is your favorite recipe to make for a crowd?

Ingredients:

Ingredient	Amount	Notes
chicken tenders, cubed	400g (about 4-5)
plain, full fat yogurt	½ cup
ginger garlic paste	1 tbsp
lemon juice	1 tbsp
salt	1 tsp	or to taste
red chili powder	1 tsp
chili flakes	1 tsp	reduce as needed
turmeric powder	½ tsp
coriander powder	½ tsp
cumin powder	½ tsp
onion powder	½ tsp
garam masala	¼ tsp
Shan tandoori masala	1-2 tbsp	Optional
oil, butter or ghee for cooking	2 tbsp
wooden smoking chips	Handful	for smoking
garlic cloves mixed with olive oil	6-8 cloves + 2 tbsp oil
unsalted butter, melted	½ cup (113g)
egg	1
milk	¼ cup (60g)
salt	½ tsp
paprika	½ tsp
chopped fresh parsley	2 tbsp
King’s Hawaiian Original Hawaiian Sheet Rolls	12	kept in full sheet form, or replace with similar French baguette
shredded mozzarella cheese	2 cups
chopped fresh parsley	for serving

My Tandoori Chicken Garlic Bread Adventure

Hello, my dear! It’s your kitchen grandma, Chloe. Let’s make something fun today. I remember my grandson’s face when I first made this. He said it was like a pizza and garlic bread had a party. I still laugh at that. This recipe mixes cozy garlic bread with exciting tandoori chicken. Doesn’t that smell amazing? It’s easier than it looks, I promise. Let’s get our hands a little messy together.

Step 1: First, we make our chicken cozy. Mix the yogurt and all those lovely spices in a big bowl. Add your chicken cubes and give them a good stir. Let it sit for at least 30 minutes. This lets the flavors become friends. (My hard-learned tip: Don’t skip the marinating time! It makes the chicken so tender.)

Step 2: Now, cook that chicken. Heat some oil in a pan. Add the chicken and all the marinade. Cook until the chicken is done and the sauce is thick. Your kitchen will smell incredible. This is the heart of our dish.

Step 3: Time for a little magic: smoking! This step is optional but so fun. Put wood chips in foil. Heat them until they smoke. Carefully add them to the chicken pan and cover it. Let the smoke flavor the chicken for a few minutes. Be sure to turn on your fan!

Step 4: While the chicken rests, make the garlic custard. Roast your garlic cloves with oil until they’re soft. This makes them sweet and mellow. Mash them into a paste. Whisk them with the melted butter, egg, milk, and other goodies. This rich custard is our secret weapon.

Step 5: Let’s assemble our masterpiece! Dip your whole sheet of sweet rolls into the garlic custard. Coat every side. Bake it until it’s golden and puffy. What do you think makes the bread turn so golden and delicious? Share below!

Step 6: The final touch! Pile the smoky tandoori chicken on the baked bread. Cover it all with a mountain of mozzarella cheese. I like two layers. Broil it just until the cheese is bubbly and spotted with brown. Garnish with fresh parsley. Then, just slice and enjoy the gooey, spicy, garlicky goodness.

Cook Time: About 45 minutes
Total Time: About 1 hour 15 minutes (with marinating)
Yield: 4-6 servings
Category: Dinner, Appetizer

Three Tasty Twists to Try

I love playing with my recipes. You can too! Here are three simple ideas. They make this dish new again. Cooking should always be a little adventure, don’t you think?

The Veggie Delight: Swap the chicken for big chunks of cauliflower and paneer cheese. Marinate them just the same. It’s so hearty and satisfying.

The Sweet & Smoky: Add 1 tablespoon of mango chutney to the chicken marinade. It gives a lovely sweet touch that kids really adore.

The Breakfast Special: Use the garlic custard and bread, but top with scrambled eggs and crispy bacon instead. A weekend treat!

Which one would you try first? Comment below!

Serving It Up Just Right

This bread is a meal by itself. But I always like to add a little something on the side. It makes the table look so happy. A simple, cool salad is perfect. Try cucumber slices with a squeeze of lemon. It cuts through the richness.

For drinks, I have two favorites. A cold, fizzy lemon soda is wonderful. For the grown-ups, a crisp lager beer pairs beautifully. It’s like they were made for each other. Slice the bread right at the table. Let everyone see that cheese pull! Which would you choose tonight?

Keeping Your Tandoori Chicken Garlic Bread Tasty

Let’s talk about keeping leftovers. This bread is best fresh and warm. But life happens! You can store it in the fridge for two days. Wrap it tightly in foil first.

I don’t recommend freezing the fully assembled bread. The custard can get soggy. But you can freeze the cooked tandoori chicken alone. Just thaw and reheat it later.

To reheat, use your oven. A microwave will make it soft. I learned this the hard way with a sad, soggy loaf! Warm slices on a baking sheet at 350°F for 10 minutes.

Batch cooking the chicken is a smart move. Make a double batch on Sunday. You’ll have it ready for quick meals all week. This saves so much time on busy nights.

Have you ever tried storing it this way? Share below! Planning ahead means less stress. It also means you can enjoy good food anytime.

Simple Fixes for Common Hiccups

First, if your bread gets too dark, your oven is too hot. Ovens can be tricky. I always use an oven thermometer to check. It is a little kitchen helper.

Second, if the garlic custard seems too thin, do not worry. Just whisk it more. The egg needs to be fully mixed in. I remember my first time, it looked separated.

Third, if the chicken seems dry, you cooked it too long. Take it off the heat when just tender. It will cook more in the oven. This keeps it juicy and flavorful.

Getting these steps right builds your cooking confidence. It also makes the flavors perfect. Which of these problems have you run into before? We all learn as we go.

*Fun fact: The smoke from the wood chips gives the chicken its classic tandoori taste, just like a clay oven would!*

Your Questions, My Answers

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free bread or rolls. Just check they are sturdy for dipping.

Q: What can I make ahead? A: Marinate the chicken overnight. Roast the garlic ahead too. This cuts your work in half.

Q: No ginger-garlic paste? A: Use 1 tbsp each of fresh grated ginger and minced garlic. It will work just fine.

Q: Can I double the recipe? A: Absolutely. Use two baking sheets. Just watch the broiling time closely at the end.

Q: Is the smoking step optional? A: It is. The chicken will still be delicious. But the smoke adds a special touch. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this recipe. It is a fun mix of flavors. Cooking should be joyful, not stressful. Share your creation with someone you love.

I would love to see your beautiful bread. Show me your kitchen wins. Have you tried this recipe? Tag us on Pinterest! Your photos make my day.

Thank you for cooking with me today. Come back soon for more stories and recipes. Happy cooking!

—Chloe Hartwell.