Marinate the Chicken by adding lemon juice, salt, ginger-garlic paste, black pepper powder, coriander powder, cumin powder, and paprika to the chicken. Mix well, cover, and rest for at least 1 hour.

Roughly chop the onion and tomato. Sauté them with cashews and coriander until soft and fragrant. Let this mixture cool completely, then add some water and blend into a smooth paste.

Transfer the blended paste to a pan.

Add salt, cumin powder, coriander powder, paprika, kasuri methi and tomato paste. Slow cook on low heat for about 5 minutes, stirring occasionally.

Place the marinated chicken in the air fryer.

Air fry at 195–200°C for 10 minutes until lightly charred and cooked through.

Add the air-fried chicken to the gravy. Pour in cream and add butter. Simmer on low flame for 5–10 minutes until rich and creamy.

Blend the garlic with butter, salt, black pepper, and fresh parsley to form a smooth garlic butter compound.

Assemble the Garlic Bread. Slice the bread loaf. Spread a generous layer of garlic butter. Top with butter chicken. Finish with lots of mozzarella cheese.

Bake at 165–170°C for 20 minutes until the cheese is melted and bubbly and the bread is golden.

Slice, serve hot, and enjoy that cheesy, garlicky butter chicken goodness.