Marinate the chicken

• In a bowl, mix the chicken with the yogurt, half the garam masala, the cumin, coriander, paprika, turmeric, chili flakes and salt.
• Toss well to coat and set aside.

Make the garlic butter

• Melt half the butter and stir in half the garlic.
• Brush the garlic butter generously over the cut sides of the baguette.

Toast the bread

• Place the baguette halves on a baking tray, cut side up.
• Bake at 200 °C until golden and crisp.

Cook the chicken

• Melt the remaining butter in a pan and soften the onion.
• Add the remaining garlic and the tomato paste and cook briefly.
• Add the marinated chicken and sear until coloured.

Build the butter chicken sauce

• Pour in the tomato passata and simmer until the chicken is cooked through.
• Stir in the cream and brown sugar and simmer until thickened.
• Set some sauce aside for dipping.

Assemble and bake

• Spoon the butter chicken over the toasted garlic bread.
• Top with the mozzarella.
• Bake at 200 °C until the cheese is melted and gooey.

Serve

• Scatter over the parsley.
• Serve hot with the reserved butter chicken sauce for dipping.