Tandoori Chicken:

• 400g chicken tenders (about 4-5), cubed
• 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 (reduce as needed)
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp onion powder
• 1/4 tsp garam masala
• Optional: 1-2 tablespoon Shan tandoori masala
• 2 tbsp oil, butter or ghee for cooking
• Handful of wooden smoking chips for smoking

Garlic Butter Custard:

• 6–8 garlic cloves mixed with 2 tbsp olive oil
• 1/2 cup unsalted butter, melted (113g)
• 1 egg
• 1/4 cup milk (60g)
• 1/2 tsp salt
• 1/2 tsp paprika
• 2 tbsp chopped fresh parsley

Assembly:

• 12 King’s Hawaiian Original Hawaiian Sheet Rolls, kept in the full sheet form (or replace with a French baguette of similar size)
• 2 cups shredded mozzarella cheese
• Chopped fresh parsley for serving