Butter Chicken with Paneer-Stuffed Zucchini Boats

Ingredients

• 1.5 lbs Boneless chicken thighs
• 3 Zucchini (medium)
• 8 oz Paneer, cubed
• 1.5 cups Tomato puree
• 1/2 cup Heavy cream
• 4 tbsp Unsalted butter
• 2 tbsp Ginger-garlic paste
• 2 tsp Garam masala
• 1.5 tsp Kashmiri chili powder
• 1.5 tsp Ground cumin
• 1 tsp Turmeric powder
• 1 tbsp Dried fenugreek leaves (kasuri methi)(optional)
• 1.5 tsp Salt
• 2 tbsp Olive oil
• 1/4 cup Fresh cilantro, chopped(optional)
• 1 tbsp Lemon juice

Instructions

1. 1

   Prep (15 min): Cube the paneer and chicken. Halve zucchini lengthwise and scoop out centers to form boats; brush with olive oil, sprinkle with salt, and set aside. Mix 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp Kashmiri chili powder, and 1/2 tsp salt; toss chicken in half the spice mix and paneer in the other half.

2. 2

   Roast zucchini boats (25 min): Preheat oven to 400°F (200°C). Place zucchini boats cut-side up on a baking sheet and roast 20-25 minutes until tender but still holding shape.

3. 3

   Toast spices and sear (15 min): Heat 1 tbsp butter in a large skillet over medium heat. Toast remaining spices (garam masala, cumin, turmeric, chili powder) for 30 seconds until fragrant. Add chicken and sear 5-6 minutes until browned on all sides; remove and set aside.

4. 4

   Build the sauce (15 min): In the same skillet, melt 2 tbsp butter and sauté ginger-garlic paste for 1 minute. Add tomato puree and simmer 10 minutes until darkened and thickened. Stir in heavy cream, return chicken, and simmer gently 15 minutes until chicken is cooked through and sauce is glossy.

5. 5

   Cook paneer filling (10 min): While the sauce simmers, pan-fry spiced paneer cubes in remaining 1 tbsp butter over medium heat until golden on all sides, about 6-8 minutes. Lightly mash half the paneer with lemon juice for a stuffing texture.

6. 6

   Assemble and finish (10 min): Fill each roasted zucchini boat with paneer stuffing and top with remaining whole cubes. Spoon butter chicken around and over the boats, sprinkle with crushed kasuri methi and cilantro, and serve hot.