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. This prep ensures everything cooks evenly and quickly.

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.