by Zars Kitchen Admin

An unusual combo that works sooooo well!!  Chicken with courgettes… who would have thought? We have requested this dish on repeat the last few months because we love it so much… Punjabi Mama finally taught me how to make it and I’m sharing the deliciousness with you lucky peeps.  

A super quick, simple, wholesome and delish dinner for any night of the week… all these dishes were made in my gorgeous new @stellarkitchenware saucepans… link to their website: https://stellar.co.uk

Who’s giving this a go??


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 tbsp Olive oil
  • 7 Green cardamom pods
  • 3 Onions, sliced into half moon
  • 1.5 tbsp Ginger, minced
  • 1.5 tbsp Garlic, crushed
  • 1kg boneless Chicken pieces (I used 500g each of breast and thighs)
  • 3 tsp Salt
  • 2 tsp Turmeric powder
  • 1 Garam masala
  • 2 Coriander powder
  • 1.5 tsp Cumin powder
  • 1 Chilli powder
  • 1 tsp Sugar
  • 3/4 cup Passata (puréed tomato)
  • 4 large Courgettes, sliced in half lengthways then into half moons about 1cm thick
  • 1.5 tbsp Dried methi (dried fenugreek leaves)
  • 1 tbsp Shaan Dopiaza masala (optional)
  • Large handful fresh coriander, chopped roughly (with stems)
  • Small knob of Ginger, julienned


  1. In a heavy based saucepan on medium heat, add the oil
  2. While the oil is heating, in a pestle and mortar smash the cardamom pods slightly then add them to the oil until they colour a little and you can smell the aromas
  3. Add the sliced onions and sauté until golden brown, stirring constantly and making sure to watch they don’t burn so adjust the heat accordingly
  4. Add the ginger and garlic once the onions have started colouring
  5. Add the chicken pieces, turn the heat up to med-high and sauté the chicken until coloured all over, about 20 mins
  6. Add the salt, turmeric, garam masala, coriander, cumin, chilli powder and sugar, mix well and cook out the spices for a minute
  7. Then tip in the passata, mix well then add the dried methi and the Shaan Dopiaza mix (if using)
  8. Stir everything to combine, add the courgettes, then cover with a lid and turn the heat down to low
  9. Give it a stir after 15 mins and continue to cook with the lid on until the courgettes are cooked well, about 10 mins
  10. Remove the lid, stir everything well and cook until some of the liquid evaporates
  11. Scatter over the coriander and ginger then serve hot with onion pulao or roti
  12. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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