Cheesy Tandoori Chicken Garlic Bread is about to be a hit side dish at your next game day party! Crunchy, crusty bread is slathered with heaps of garlic butter, and then topped with delicious homemade Indian tandoori chicken. Add a ton of mozzarella cheese, and you've got the best cheesy chicken garlic bread with an Indian twist.
Cut off the top of the garlic heads to expose the garlic cloves. Place them in foil and coat them in olive oil. Wrap up the foil and roast for an hour in the oven at 400°F for an hour (see notes).
In the meantime, add the ginger garlic paste, kasuri methi, lemon juice, oil, yogurt, and tandoori masala into a bowl and whisk it together. Slice the chicken breasts into tenders (into half) and place them in the bowl. Toss the marinade and chicken to coat it completely. Cover the chicken and marinate it in the fridge for a minimum of an hour.
Add the butter, parsley, chili flakes, and salt into a bowl. Remove the garlic from the foil and squeeze out the roasted garlic into the bowl and discard the peel. Mix until fully combined.
Remove the marinated chicken from the fridge and transfer it to a baking sheet lined with foil. Bake the chicken for 20-25 minutes at 400°F, or until the internal temperature has reached 165°F. The chicken will be charred in certain areas.
Using two forks, shred all of the chicken into small pieces.
Brush the loaf of bread with the garlic butter mixture. Layer half of the chicken to cover the entire loaf, then with half a cup of mozzarella cheese. Add another layer of chicken, and then more mozzarella to top it.
Bake the garlic bread at 400°F for 10 minutes, or until the butter has melted, the cheese has melted, and the loaf is crusty. Broil for an additional 3 minutes to get a char at the top, then remove it from the oven.
Slice the garlic bread into desired size using a bread knife. Serve with chopped cilantro.
Notes
Alternative to roasting garlic - Instead of roasting the garlic for an hour, use plain finely minced garlic.Grilling alternative to oven - Use a grill to cook the tandoori chicken. Shred the chicken, assemble the garlic bread, and then grill the garlic bread with the lid on.To store - Store the garlic bread in an airtight container in the fridge for up to 4 days. The FDA recommends consuming cooked chicken within 4 days.To reheat - Toast the garlic bread in the oven at 350°F for 5-10 minutes, or until it's fully warmed through.