Description
A delightful dish featuring zucchini stuffed with a creamy butter chicken mixture, topped with melted mozzarella and garnished with fresh herbs.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, diced
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust for spice level)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 4 medium zucchinis
- 1 cup shredded mozzarella cheese
- 1/2 cup plain Greek yogurt (optional for serving)
- 1 tbsp fresh mint, chopped (for garnish)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Begin by preparing your ingredients. Dice the chicken thighs into bite-sized pieces and set aside. Finely chop the onion, mince the garlic, and grate the ginger.
- In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbly, add the chopped onion and sauté for about 4-5 minutes until it becomes translucent and slightly golden.
- Add the minced garlic and grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant. Be cautious not to burn the garlic.
- Stir in the diced chicken thighs, cooking for 6-7 minutes until they are just browned on the outside.
- Next, add the crushed tomatoes, coconut milk, tomato paste, garam masala, cumin, coriander, turmeric, and chili powder. Stir well to combine.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10-12 minutes, stirring occasionally.
- While the chicken is simmering, preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon.
- Once your butter chicken is ready, remove it from heat. Taste and season with salt and pepper as needed. Spoon the butter chicken mixture generously into each zucchini boat.
- Sprinkle shredded mozzarella cheese on top of each stuffed zucchini.
- Place the stuffed zucchini boats on a baking sheet and bake in the preheated oven for 20-25 minutes.
- Once out of the oven, let them cool for a few minutes before serving. Garnish with fresh cilantro, mint, and parsley.
Notes
- Ensure that the zucchini are not overly ripe for better texture when cooked.
- Feel free to adjust the spices according to your heat preference.
- The Greek yogurt can be served on the side for added creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake, Sauté
- Cuisine: Indian
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg