If you love bold, smoky flavors and can’t resist the aroma of freshly baked garlic bread, then this Tandoori Chicken Garlic Bread is about to become your new favorite. It’s a mouthwatering blend of tender, spiced chicken, buttery garlic-infused bread, and melty mozzarella cheese — all baked together into a dish that’s as irresistible as it sounds.
This recipe takes inspiration from two culinary worlds: the rich, vibrant spices of Indian tandoori chicken and the indulgent comfort of classic garlic bread. The result? A dish that’s perfect for parties, game nights, family dinners, or just a night when you want something a little extra special. The chicken is marinated in yogurt and spices to lock in flavor and tenderness, while the bread gets a luxurious soak in a garlic butter custard before being baked to golden perfection.
Best of all, despite its impressive look and flavor, this recipe is surprisingly easy to pull off. Most of the work happens in stages — marinating, roasting garlic, baking bread — so you can tackle each step without feeling rushed. When everything comes together, you’ll have a cheesy, smoky, spicy, and utterly satisfying centerpiece that’s guaranteed to disappear fast.
Why You’ll Love This Recipe
- Fusion perfection – Combines Indian spices with classic garlic bread.
- Crowd-pleaser – Great for gatherings or special occasions.
- Customizable – Adjust spice levels to suit your taste.
- Smoky goodness – Optional smoking step adds depth of flavor.
- Make-ahead friendly – Prep chicken and garlic ahead of time.
Ingredients (Serves 10)
For the 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 for milder flavor)
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp onion powder
- ¼ tsp garam masala
- Optional: 1–2 tbsp Shan tandoori masala
- 2 tbsp oil, butter, or ghee (for cooking)
- Handful of wooden smoking chips (optional, for smoking)
For the 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
For Assembly
- 12 King’s Hawaiian Original Hawaiian Sheet Rolls (kept in full sheet form) or similar-sized French baguette
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Tandoori Chicken
In a large mixing bowl, combine the yogurt, ginger garlic paste, lemon juice, salt, chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optional Shan tandoori masala. Stir until well mixed, then add the cubed chicken. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
Heat oil in a wok or pan over high heat. Add the chicken along with its marinade and cook for 5–8 minutes, stirring often, until tender and most of the liquid has evaporated. Adjust seasoning to taste.
If using the smoking method, place wooden smoking chips in a sheet of foil, fold to leave a small opening, and place directly on a low flame until smoke appears. Transfer the smoking foil packet to the wok, open it slightly, cover with a lid, and smoke the chicken for 5–10 minutes. Keep ventilation on during this step.
Step 2: Make the Garlic Butter Custard
While the chicken marinates, roast the garlic. Preheat the oven to 400°F (200°C). Toss the peeled garlic cloves in olive oil, then transfer to a small oven-safe pot with a lid (or cover tightly with foil). Roast for about 20 minutes until golden and soft. Mash the garlic with a fork and set aside.
In a medium bowl, whisk together the roasted garlic, melted butter, egg, milk, salt, paprika, and parsley until smooth and fully combined.
Step 3: Prepare the Bread
Reduce oven temperature to 350°F (175°C). Using a sharp knife, carefully slice the sheet of rolls in half horizontally so you have a top and bottom layer.
Pour the garlic butter custard into a large shallow dish. Dip each half of the bread sheet into the custard mixture, coating thoroughly on all sides. Place the bread halves onto a baking sheet. Bake for 15–18 minutes until golden and slightly crisp.
Step 4: Assemble the Tandoori Chicken Garlic Bread
Layer the baked bread with tandoori chicken and shredded mozzarella. For maximum flavor and gooeyness, layer in this order: chicken, cheese, chicken, cheese.
Switch the oven to broil/grill mode and broil for 5–8 minutes, or until the cheese is melted, bubbly, and golden.
Step 5: Garnish and Serve
Remove from the oven and sprinkle with fresh parsley. Slice into pieces and serve hot.
Tips & Variations
- Bread swap – Use ciabatta or French bread instead of rolls.
- Cheese options – Try a mix of mozzarella and cheddar for a richer flavor.
- Spice control – Reduce chili flakes or powder for a milder version.
- Make ahead – Prep the chicken and garlic butter custard a day in advance.
- Vegetarian option – Replace chicken with roasted vegetables or paneer.
Serving Suggestions
- Pair with a fresh cucumber raita to balance the heat.
- Serve alongside a crisp green salad for a lighter meal.
- Add a side of fries or potato wedges for extra indulgence.
- Slice into smaller pieces for a perfect party appetizer.
Nutritional Benefits
While this is definitely an indulgent recipe, you’ll still get a good dose of protein from the chicken and calcium from the cheese. Garlic provides immune-boosting compounds, and yogurt in the marinade helps tenderize the chicken while adding probiotics.
FAQ
Can I skip the smoking step? Yes, you’ll still get plenty of flavor from the marinade.
Can I use pre-cooked chicken? You can, but the marinade step is what gives this its signature tandoori taste.
Can I make this less rich? Reduce the cheese and use half the butter in the custard.
How do I store leftovers? Wrap tightly in foil and store in the fridge for up to 2 days. Reheat in the oven to maintain crispness.
Final Thoughts
This Tandoori Chicken Garlic Bread is a showstopper that blends Indian spice magic with classic cheesy comfort food. The smoky chicken, garlicky bread, and melty mozzarella create a flavor combination that’s impossible to resist. Whether you serve it as a party centerpiece, a fun family dinner, or a weekend treat, it’s guaranteed to earn rave reviews. Once you try it, you’ll find yourself coming back to it again and again — it’s that good.
The Goods
Tandoori Chicken Garlic Bread
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Recipes
For the Tandoori Chicken
- 400 g 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 for milder flavor
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp onion powder
- ¼ tsp garam masala
- Optional: 1–2 tbsp Shan tandoori masala
- 2 tbsp oil butter, or ghee (for cooking)
- Handful of wooden smoking chips optional, for smoking
For the 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
For Assembly
- 12 King’s Hawaiian Original Hawaiian Sheet Rolls kept in full sheet form or similar-sized French baguette
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley for garnish
Instructions
Step 1: Prepare the Tandoori Chicken
- In a large mixing bowl, combine the yogurt, ginger garlic paste, lemon juice, salt, chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optional Shan tandoori masala. Stir until well mixed, then add the cubed chicken. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
- Heat oil in a wok or pan over high heat. Add the chicken along with its marinade and cook for 5–8 minutes, stirring often, until tender and most of the liquid has evaporated. Adjust seasoning to taste.
- If using the smoking method, place wooden smoking chips in a sheet of foil, fold to leave a small opening, and place directly on a low flame until smoke appears. Transfer the smoking foil packet to the wok, open it slightly, cover with a lid, and smoke the chicken for 5–10 minutes. Keep ventilation on during this step.
Step 2: Make the Garlic Butter Custard
- While the chicken marinates, roast the garlic. Preheat the oven to 400°F (200°C). Toss the peeled garlic cloves in olive oil, then transfer to a small oven-safe pot with a lid (or cover tightly with foil). Roast for about 20 minutes until golden and soft. Mash the garlic with a fork and set aside.
- In a medium bowl, whisk together the roasted garlic, melted butter, egg, milk, salt, paprika, and parsley until smooth and fully combined.
Step 3: Prepare the Bread
- Reduce oven temperature to 350°F (175°C). Using a sharp knife, carefully slice the sheet of rolls in half horizontally so you have a top and bottom layer.
- Pour the garlic butter custard into a large shallow dish. Dip each half of the bread sheet into the custard mixture, coating thoroughly on all sides. Place the bread halves onto a baking sheet. Bake for 15–18 minutes until golden and slightly crisp.
Step 4: Assemble the Tandoori Chicken Garlic Bread
- Layer the baked bread with tandoori chicken and shredded mozzarella. For maximum flavor and gooeyness, layer in this order: chicken, cheese, chicken, cheese.
- Switch the oven to broil/grill mode and broil for 5–8 minutes, or until the cheese is melted, bubbly, and golden.
Step 5: Garnish and Serve
- Remove from the oven and sprinkle with fresh parsley. Slice into pieces and serve hot.
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