Instructions

Mix all tandoori chicken ingredients except oil and smoking chips in a large bowl. Mix until combined and let marinate for at least 30 minutes.

Heat oil in a wok or pan on high heat. Add chicken with marinade and cook for 5-8 minutes until tender and most water has evaporated. Taste and adjust spices if needed.

Place wooden smoking chips in aluminum foil with small opening on top. Heat on burner until smoke escapes. Transfer to wok, open foil more, cover with lid and smoke for 5-10 minutes. Keep exhaust on during this step.

Preheat oven to 400°F. Mix peeled garlic cloves with olive oil. Transfer to mini oven-safe pot with lid and bake for 20 minutes until soft and golden. Mash with fork and set aside.

Add mashed roasted garlic, melted butter, egg, milk, salt, paprika, and parsley to a bowl. Thoroughly whisk to combine.

Change oven to 350°F. Use sharp knife to divide sheet of bread rolls into 2 halves. Dip bread sheets into garlic butter custard, coating all sides well.

Place bread on baking sheet and bake at 350°F for 15-18 minutes until golden. Cover with tandoori chicken and mozzarella cheese in 2 layers (chicken, cheese, chicken, cheese).

Change oven to broil and broil for 5-8 minutes until cheese is melted and golden. Garnish with fresh parsley, slice, and serve.

Notes
This tandoori chicken garlic bread is made with crispy, buttery, garlicky bread, smoky spicy tandoori chicken topping, and lots of cheese.
The smoking step is optional but adds authentic tandoori flavor to the chicken.
You can substitute the King’s Hawaiian rolls with a French baguette of similar size.
Be careful during the smoking step and keep the exhaust fan on.

Tools You’ll Need
Large mixing bowl
Wok or large pan
Mini oven-safe pot with lid
Aluminum foil
Tongs
Baking sheet
Sharp knife
Whisk