⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 medium Eggplant
• 2 Chicken breasts
• 1 cup Plain yogurt
• 2 tablespoons Tomato paste
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Chili powder
• To taste Salt
• 2 tablespoons Vegetable oil
• For garnish Fresh cilantro
• For garnish Lime juice

📖 Instructions

1. First, prep the eggplant: Dice the eggplant into 1-inch cubes. Sprinkle them generously with salt and let them sit in a colander for at least 30 minutes. This draws out excess moisture and prevents the eggplant from becoming soggy. Seriously, this step makes all the difference!
2. Rinse and pat dry: After 30 minutes, rinse the eggplant cubes thoroughly under cold water and pat them completely dry with paper towels. This is crucial for getting a nice sear.
3. Make the butter chicken sauce: In a large bowl, whisk together the yogurt, tomato paste, ginger-garlic paste, garam masala, turmeric, cumin, coriander, chili powder, and salt. Taste and adjust the seasoning. If you want it spicier, add more chili powder or some cayenne pepper.
4. Sear the eggplant: Heat a tablespoon of oil in a large skillet or pan over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until they are nicely browned on all sides. This usually takes about 8-10 minutes. Don't overcrowd the pan; work in batches if necessary. You wanna really get those nice little sear marks.
5. Cook the chicken: Add the chicken breasts to the skillet and cook until browned on all sides. Then, reduce the heat to medium-low, add the butter chicken sauce, and let everything simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Finishing touches (optional): For an extra creamy sauce, stir in a tablespoon of heavy cream or coconut milk at the end. If you want a smoother sauce, you can briefly blend a portion of the sauce using an immersion blender or regular blender (be careful when blending hot liquids!).
7. Garnish and serve: Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of extra garam masala. Serve hot with basmati rice or naan bread. I swear, this is ridiculously good with some naan bread

📝 Notes

• Adjust the amount of chili powder to your preferred spice level.
• For a richer flavor, use full-fat yogurt.
• If you don't have ginger-garlic paste, you can grate fresh ginger and garlic and use 1 tablespoon each instead.
• Don't be afraid to experiment with other spices!