Tandoori Chicken Bread (Printable Version)

Toasted garlic bread soaked in buttery goodness, stacked with spiced tandoori chicken and melted mozzarella. A perfect mix of textures and flavors.

# Ingredients:

→ Tandoori Chicken

01 - 4-5 chicken tenders (roughly 400g), cut into small cubes
02 - 1/2 cup plain yogurt (use full-fat)
03 - 1 tablespoon garlic-ginger paste
04 - Juice from one lemon (1 tablespoon)
05 - 1 teaspoon salt, adjustable based on taste
06 - 1 teaspoon chili powder
07 - Chili flakes, 1 teaspoon or less if you prefer
08 - 1/2 teaspoon turmeric
09 - Coriander powder, 1/2 teaspoon
10 - Cumin powder, 1/2 teaspoon
11 - Onion powder, 1/2 teaspoon
12 - 1/4 teaspoon garam masala
13 - Shan tandoori masala (1-2 tablespoons, optional)
14 - A couple of tablespoons of oil, butter, or ghee to cook
15 - Small handful of wooden chips for adding smoky flavor

→ Garlic Butter Mix

16 - 6-8 garlic cloves tossed in 2 tablespoons of olive oil
17 - 4 ounces unsalted melted butter (1/2 cup)
18 - 1 egg, lightly beaten
19 - 1/4 cup milk (or about 60 grams)
20 - Salt, about 1/2 teaspoon
21 - 1/2 teaspoon smoked paprika
22 - 2 tablespoons fresh parsley, chopped fine

→ For Putting It Together

23 - Sheet of 12 Hawaiian-style dinner rolls or baguette, kept whole
24 - Mozzarella cheese, shredded, around 2 cups
25 - Parsley (fresh, chopped) for topping before serving

# Steps:

01 - Combine all the chicken marinade ingredients, keeping the oil and smoking chips aside. Stir everything until it’s well coated and rest it in the fridge for at least a half-hour.
02 - Heat up some oil in a large pan or wok over high heat. Toss in both the chicken and the marinade, letting it cook for 5-8 minutes. Most of the liquid should cook off, and the chicken should be juicy and tender. Taste the result, adding more spices if needed.
03 - Wrap some smoking chips tightly in foil, leaving a small opening on top. Place the bundle over the stove on high heat until you see smoke rising. Open the foil a bit more, place it in the wok with the chicken, and cover it with a lid for around 5-10 minutes to infuse the smoky flavor.
04 - Start by preheating your oven to 400°F. Lay garlic cloves coated in olive oil in a small oven-safe dish. Cover with a lid and bake them for about 20 minutes, until they're soft and lightly browned. Mash them up and hold them aside for later.
05 - Whisk together the roasted garlic paste, melted butter, egg, milk, seasonings, and parsley in a bowl until smooth.
06 - Bring the oven temperature down to 350°F. Slice the sheet of rolls horizontally into two even halves using a sharp knife. Submerge the bread pieces fully in the garlic mixture, making sure all sides soak it up well.
07 - Pop the bread onto a baking sheet and bake for about 15-18 minutes to get a golden crust. Top it with alternating layers of the cooked chicken and mozzarella cheese so that both are evenly distributed.
08 - Turn the oven to broil and heat the bread for an additional 5-8 minutes, just until the cheese melts and forms a golden bubbly topping. Sprinkle parsley on top before slicing and serving warm.

# Notes:

01 - This dish combines crusty, garlicky bread with spicy, smoky chicken and layers of gooey cheese.
02 - If you're short on time, you can skip the smoking step, though it does enhance the flavor.
03 - Rolls like Hawaiian bread or a similar French baguette work great in this recipe.
04 - Keep your vent fan on while smoking the chicken to avoid filling your kitchen with smoke.

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