1-First Step: Prep and Marinate (Mise en place) Gather ingredients and prep items: cube 400g chicken tenders, measure spices, and preheat any ovens you will use later. In a mixing bowl combine 1/2 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 (adjust as needed), 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp onion powder, and 1/4 tsp garam masala. Mix well and add the cubed chicken. Coat thoroughly and refrigerate to marinate for at least 30 minutes. If you have more time, marinate 2-4 hours for deeper flavor. This tirage of spices gives the dish its signature tandoori chicken garlic bread taste.

2-Second Step: Cook the Chicken Heat 2 tbsp oil, butter or ghee in a heavy skillet over high heat. Add the marinated chicken and cook for 5-8 minutes, stirring occasionally, until chicken is tender and slightly charred on the edges. To get that smoky note, heat a handful of wooden smoking chips in a small piece of foil over a low flame until they start to smoke. Carefully transfer the smoking pouch to the pan with cooked chicken, remove pan from direct heat, cover with a lid, and let the smoke infuse for 5-10 minutes. Remove the pouch and discard the chips. If you skip smoking, add 1/2 tsp smoked paprika to the cooked chicken for a shortcut.

3-Third Step: Roast Garlic and Make the Garlic Butter Custard Preheat the oven to 400F for roasting garlic. Toss 6-8 peeled garlic cloves in 2 tbsp olive oil, place in a small baking dish or foil, and roast for about 20 minutes until soft and golden. Mash the softened garlic and set aside. In a bowl whisk together 1/2 cup unsalted butter melted (113g), the mashed roasted garlic, 1 egg, 1/4 cup milk (60g), 1/2 tsp salt, 1/2 tsp paprika, and 2 tbsp chopped fresh parsley. This creates a silky garlic butter custard used to dip and coat bread so every bite is flavorful. If short on time, use raw minced garlic (2-3 cloves) mixed into the butter instead.

4-Fourth Step: Prepare the Bread Lower the oven temperature to 350F for baking the custard-coated bread. Slice 12 soft dinner rolls in half horizontally as a full sheet or slice your French baguette in half lengthwise. Dip each half into the garlic butter custard, making sure both sides are coated. Place the coated bread on a baking sheet and bake for 15-18 minutes until golden and slightly crisped. The dipping step gives the bread a custardy, buttery texture that pairs beautifully with the spiced chicken.

5-Fifth Step: Assemble and Melt Once the bread halves are baked, layer the components. Spread a layer of tandoori chicken over the bottom half, sprinkle a generous handful of shredded mozzarella (about 2 cups total divided across layers), add more chicken, and finish with more mozzarella. The assembly order is chicken, cheese, chicken, cheese to give two cheesy layers that hold the chicken in place. Slide the assembled bread under the broiler for 5-8 minutes until the cheese melts and browns. Watch closely to prevent burning.

6-Final Step: Garnish and Serve Remove from oven and garnish with chopped fresh parsley. Slice into portions and serve hot with yogurt dip, mint chutney, or a side salad. This tandoori chicken garlic bread serves about 10 and makes a great party platter or weekend treat.