I still remember the first time I converted leftover tandoori chicken into something the whole family fought over at the table. This tandoori chicken garlic bread takes soft, slightly sweet Hawaiian rolls, piles them with warmly spiced shredded chicken and melty cheese, and finishes with garlicky butter for a snack or weeknight meal that’s both comforting and a little unexpected. If you like indulgent cheesy chicken bites, this riff sits in the same playful category as my favorite chicken Alfredo garlic bread bowls recipe, but with an Indian-spiced twist.

Why you’ll love this dish

This recipe wins because it’s fast, forgiving, and wildly satisfying. Use precooked tandoori chicken or leftovers and you’ll have a cheesy, handheld meal in under 30 minutes. The Hawaiian rolls add a soft, sweet contrast to the smoky, spiced chicken; garlic butter soaks into the bread while the cheeses create a stringy, golden blanket. It’s perfect for weeknight dinners when you want something different without fuss, for game nights where guests graze, or for a casual brunch tray that travels well.

Step-by-step overview

You’ll spread garlicky butter on split rolls, layer on shredded cooked tandoori chicken, and top with mozzarella and Parmesan. After sandwiching the top pieces, wrap the whole tray in foil and bake until warm and the cheese melts. Unwrap briefly at the end to crisp and brown the tops, then finish with fresh parsley. The whole process is quick and mostly hands-off in the oven.

What you’ll need

• Hawaiian rolls (one standard pack)
• Cooked tandoori chicken, shredded (about 2 cups) — leftovers work great; rotisserie can be tossed with tandoori paste if needed
• Garlic, minced (2–3 cloves)
• Butter, softened (3–4 tablespoons)
• Mozzarella cheese, shredded (1 to 1 1/2 cups)
• Parmesan cheese, grated (1/2 cup)
• Parsley, chopped (2 tablespoons)
• Salt and pepper to taste

Notes: swap Greek yogurt-mixed tandoori chicken for a milder flavor, or use a mix of cheddar and mozzarella if you prefer a sharper bite. Reduce salt if your Parmesan is very salty.

Directions to follow

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine softened butter, minced garlic, a pinch of salt, and a few grinds of black pepper. Mix until smooth.
3. Slice the Hawaiian roll bundle horizontally so you have a top and bottom for each roll, keeping rolls attached if you prefer to bake them as a sheet.
4. Spread the garlic butter evenly over both cut surfaces of the rolls.
5. Distribute the shredded tandoori chicken over the bottom halves in an even layer. Press lightly so it nests into the buttered bread.
6. Sprinkle mozzarella over the chicken, then add the Parmesan for a golden, savory finish.
7. Place the top halves back on. Wrap the entire tray tightly in foil.
8. Bake wrapped for 10 to 15 minutes, until the cheese has melted and the rolls are heated through.
9. Unwrap and bake for an additional 4 to 6 minutes to brown and crisp the tops.
10. Remove, let rest for a minute, then garnish with chopped parsley and serve warm.

Best ways to enjoy it

Serve these warm from the oven as a main for a casual dinner, or slice into individual sliders for parties. They pair well with a simple cucumber-yogurt salad to cool the palate, a tangy chutney, or roasted vegetables. If you’re putting together a finger-food spread, stack them on a platter with toothpicks and offer napkins — they’re delightfully messy. For more cheesy chicken garlic bread inspiration, try the BBQ chicken cheesy garlic variation to see how different sauces change the whole mood of the sandwich.

Storage and reheating tips

Cool leftovers to room temperature but no longer than two hours, then refrigerate in an airtight container for up to 3 to 4 days. To reheat, place rolls in a 350°F (175°C) oven for 8 to 12 minutes, or microwave individual portions for about 45–60 seconds and then crisp under a broiler for 1–2 minutes. For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before reheating. Always reheat until the interior reaches 165°F (74°C) for safe consumption.

Pro chef tips

• Soften butter to room temperature so it spreads easily and penetrates the bread.
• Shred the chicken finely so every bite has a good meat-to-cheese ratio.
• Use a mix of cheeses for both melt and flavor: mozzarella for stretch, Parmesan for nutty saltiness.
• Avoid overloading the rolls with wet ingredients; excess moisture can make the bottom soggy. Pat chicken dry if it’s very wet.
• If you like a crispier crust, finish under a hot broiler for 1 to 2 minutes while watching carefully.

Recipe variations

• Vegetarian: swap the chicken for spiced roasted cauliflower or paneer cubes tossed in tandoori seasoning.
• Extra heat: fold in chopped green chiles or a smear of chili-garlic sauce to the garlic butter.
• Herbed garlic: stir finely chopped cilantro or mint into the butter for a fresher profile.
• Mini toasts: make open-faced versions on split rolls and broil briefly for crunchy, shareable crostini.

Helpful answers

Can I use raw chicken instead of cooked tandoori chicken?

Yes, but you’ll need to precook it. Marinate raw chicken pieces in tandoori paste and yogurt, cook until done (internal temperature 165°F / 74°C), shred, then proceed with the recipe. Using already cooked chicken saves time and makes this recipe quick.

How long does this take from start to finish?

If you’re using precooked chicken, plan on about 20 to 30 minutes total: 5 to 10 minutes prep and 15 to 20 minutes in the oven including the final crisp. If you must cook raw chicken first, add the time needed to marinate and roast or pan-sear the chicken.

Can I make these ahead for a party?

Yes. Assemble the rolls, wrap them tightly in foil, and refrigerate up to 24 hours before baking. Bake as directed straight from the fridge, adding a few extra minutes if needed. For longer prep, you can freeze assembled, unbaked rolls and bake from frozen, adding about 10–15 minutes to the baking time.

What if my rolls get soggy?

Sogginess usually comes from excess moisture. Pat chicken dry and avoid over-buttering the bottom too heavily. After unwrapping, give them a few minutes under the oven’s direct heat to crisp the top and dry the bottom slightly.

Is this kid-friendly?

Absolutely. The familiar flavors of garlic butter and melted cheese help tame the tandoori spices, but you can reduce spice by using milder tandoori seasoning or mixing in plain shredded chicken.

Tandoori Chicken Garlic Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Comforting tandoori chicken garlic bread made with Hawaiian rolls, shredded chicken, and melty cheese, topped with garlicky butter.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian
• Diet: None specified

Ingredients

Scale 1x2x3x

• 1 pack Hawaiian rolls
• 2 cups cooked tandoori chicken, shredded
• 2–3 cloves garlic, minced
• 3–4 tablespoons butter, softened
• 1 to 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C).
2. Combine softened butter, minced garlic, a pinch of salt, and black pepper in a small bowl. Mix until smooth.
3. Slice the Hawaiian roll bundle horizontally to create a top and bottom for each roll.
4. Spread garlic butter evenly over both cut surfaces of the rolls.
5. Distribute the shredded tandoori chicken over the bottom halves in an even layer.
6. Sprinkle mozzarella over the chicken, followed by Parmesan.
7. Place the top halves back on, then wrap tightly in foil.
8. Bake for 10 to 15 minutes until the cheese has melted and the rolls are heated through.
9. Unwrap and bake for an additional 4 to 6 minutes to brown and crisp the tops.
10. Remove, let sit for a minute, then garnish with parsley and serve warm.

Notes

Substitute Greek yogurt-mixed tandoori chicken for a milder flavor. Reduce salt if your Parmesan is salty.

Nutrition

• Serving Size: 1 roll
• Calories: 400
• Sugar: 4g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 40mg