Delicious Tandoori Chicken Bread

This all came together when I had friends coming over, I wanted to put something fun together that didn’t take a ton of work. There was some chicken already soaking in tandoori spices from another meal, and a pack of Hawaiian rolls close to the end of their days. That’s when I thought, why not turn garlic bread into something heartier by piling the spiced-up chicken and a bunch of cheese on top? The buttery garlic bread with smoky chicken and gooey mozzarella, honestly, couldn’t taste better. It’s like bringing two comfort foods into one awesome plate.

My neighbor, who usually sticks to her old favorites, tried a piece at our last BBQ and wouldn’t stop asking about the spices, saying it felt weirdly both new and familiar. My daughter’s teenage pals, who are usually super picky, made this vanish fast and asked for more. Even my husband, not the biggest fan of Indian flavors on bread, said it was a win.

Essential Ingredient Lineup

• Chicken tenders: Cube these up so they spread around nicely and don’t take forever to cook.
• Tandoori marinade: Yogurt, a mix of hearty spices, and fresh bits make that classic tandoori punchy flavor.
• Mozzarella cheese: Super melty, it tones down those big flavors and just pulls everything together.
• Hawaiian rolls: Slightly sweet, which works way better than you’d guess with the spicy stuff.
• Roasted garlic butter: Gives basic garlic bread a huge upgrade—think sweet, nutty, roasted garlic magic.

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Irresistible Tandoori Chicken Garlic Bread

Final Touch:

After baking, sprinkle the tandoori chicken and mozzarella over your bread halves. I go with a chicken-cheese-chicken-cheese pattern so every spot gets loaded. Set the broiler to high and give it 5-8 minutes, watching until you get bubbly, golden cheese. It’s done when everything’s looking melty and toasted together.

Bread Prep:

Grab your Hawaiian rolls and slice the whole sheet sideways. Dunk both pieces into your garlicky butter custard, covering every bit. Bake that at 350°F for 15-18 minutes until the edges crisp up and deepen in color.

Roasted Garlic Butter Magic:

While chicken’s resting in its marinade, wrap garlic cloves and a little olive oil in foil, throw them in the oven at 400°F for about 20 minutes, until they’re real soft and browned. Mash them and stir into butter, egg, a splash of milk, salt, smoky paprika, and a handful of fresh parsley. You'll end up with a spread that makes garlic bread way more interesting.

Smoke Option:

Want a real smoky note? Wrap a pile of wood chips in foil with a vent, heat it until it’s smoking, then pop it into your pan with the cooked chicken. Cover it and let the smoke soak in for about 5-10 minutes, making sure your kitchen’s aired out. This gives your meat an awesome smoky taste.

Sear the Chicken:

Pour oil into a large hot pan, toss in all your marinated chicken and the juices, and cook for maybe 5-8 minutes. The chicken should not be pink anymore and gets a nice bit of caramel color on the outside—perfect for big flavor.

Kickoff Prep:

First, get your chicken cut into little pieces. Mix that with yogurt, lemon juice, ginger-garlic paste, and all your chopped spices. Let it sit for no less than half an hour—more if you’ve got time. The yogurt softens the chicken and those flavors really sink in.

I figured out the marinating part the hard way—tried to cut corners and ended up with blah chicken. Now I always let it soak at least for an hour. Keep an eye on the broiler too! The cheese goes from melty to ruined super fast if you step away.

Fresh Take Ideas

Spice things up by dialing chili powder up or down depending on who’s eating. Want to skip the meat? Go with paneer or even lamb for something special. Naan or pita bread gives a twist on the base, too. Throw some sweet, slow-cooked onions on top for extra depth and a hint of sweetness.

Smart Storage

Best served fresh, so the cheese stays stretchy and the bread stays crisp. If you have extras, stash them in the fridge for a day, then reheat in the oven—they won’t be as crunchy but still taste great. Make the chicken mixture ahead and keep it chilled, then just build and bake when you’re ready.

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This mash-up has basically become my staple whenever people want something different but easy. Shows you don’t need anything wild or hard to find to make fusion food awesome. Every time I serve it, everybody’s surprised by the Indian flavors matching so well with garlic bread, and now friends are requesting it whenever they visit.

Recipe FAQs

→ Do I have to do the smoking step?

Nope, that’s optional! Skipping it doesn’t ruin the taste, but it won’t have that authentic smoky kick.

→ What’s a good swap for King's Hawaiian rolls?

You can try Italian bread, a soft baguette, or any thick sandwich bread that won’t fall apart under the toppings.

→ Can I make parts of this early?

Sure! Marinate the chicken and mix up the garlic butter custard ahead. Wait to bake until serving for the crispiest results.

→ What should I know before smoking it?

Make sure to have ventilation, carefully handle the hot foil with tongs, and watch the smoke. Skip it if you’re uneasy about trying it!

→ How do I tone down the heat?

You can cut back on garam masala, tandoori masala, chili powder, or chili flakes. Adjust to your spice level and keep it tasty!