Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp garam masala
1 tsp ground cumin
Salt to taste
2 tbsp yogurt
1 tbsp lemon juice
1–2 tbsp oil
For the Filling:
1 cup fresh spinach, finely chopped
1/2 cup roasted red peppers, chopped
1/2 cup grated cheese (cheddar or mozzarella works well)
1 small onion, finely chopped
1 tsp ginger-garlic paste
1 green chili, finely chopped (optional)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Salt and pepper to taste
1 tbsp oil or ghee
Optional Garnish:
Fresh coriander leaves, chopped
A sprinkle of chili flakes
Instructions
Prepare the Filling:
Heat oil or ghee in a pan. Add cumin seeds and let them sizzle.
Add onions and sauté until golden.
Add ginger-garlic paste, turmeric, green chili, and sauté for 30 seconds.
Add chopped spinach and cook until wilted.
Stir in roasted red peppers and cheese. Mix well and cook for 1–2 minutes.
Remove from heat and let it cool.
Prepare the Chicken:
Flatten chicken breasts slightly using a meat mallet or rolling pin for even cooking.
Mix turmeric, red chili powder, garam masala, cumin, salt, yogurt, and lemon juice into a marinade.
Coat chicken breasts with this marinade and let sit for at least 20–30 minutes.
Stuff the Chicken:
Make a pocket in each chicken breast (slice horizontally but not all the way through).
Stuff each pocket with the spinach, red pepper, and cheese mixture. Secure with toothpicks if needed.
Cook the Chicken:
Heat oil in a skillet over medium heat.
Sear chicken breasts for 2–3 minutes on each side until golden.
Transfer to a preheated oven at 180°C (350°F) and bake for 15–20 minutes, or until the chicken is fully cooked (internal temp 75°C / 165°F).
Serve:
Remove toothpicks, slice the chicken, and garnish with fresh coriander and chili flakes.
Serve with naan, jeera rice, or a fresh salad.
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