Marinate the chicken

• In a large bowl, combine the diced chicken with the olive oil, Greek yogurt, lemon juice, garlic paste, ginger paste, spices and salt.
• Mix until the chicken is evenly coated.
• Cover and marinate for at least 1 hour, or overnight for the best flavor.

Sear the chicken

• Heat a large skillet over medium-high heat with a drizzle of oil.
• Add the chicken in a single layer and let it sear undisturbed for 4–5 minutes.
• Stir and continue cooking until the chicken is fully cooked and lightly golden.
• Transfer the chicken to a plate and set aside.

Start the sauce

• In the same skillet, add the diced onion and cook until softened and translucent.
• Stir in the garlic and cook until fragrant.
• Add the tomato paste and cook, stirring frequently, until it darkens and caramelizes.

Season and simmer the sauce

• Add the spices and cook until fragrant.
• Pour in the heavy cream and stir until smooth and well combined. Taste and adjust with additional salt if needed.
• Cover and let the sauce simmer over low heat.
• Stir in the butter until completely melted and incorporated.

Cool the sauce

• Remove the sauce from the heat and transfer it to a heat-safe bowl.
• Let it cool for about 5 minutes.

Make the garlic butter

• In a small bowl, mix together the softened butter, parsley, Parmesan, garlic paste, garlic powder, salt and pepper until well combined.

Assemble the garlic bread

• Slice the loaf of bread in half lengthwise and spread the garlic butter evenly over both cut sides.
• Spread a generous layer of the butter chicken sauce over the bread.
• Top with the shredded mozzarella, the cooked chicken and a drizzle of additional butter chicken sauce.

Bake

• Preheat the oven to 200 °C.
• Bake until the cheese is melted, bubbly and lightly golden.

Garnish and serve

• Garnish with chopped parsley and an extra drizzle of butter chicken sauce.
• Slice and serve warm.