This recipe isn't your grandma's butter chicken—it's got a fun twist! I added eggplant, which adds a wonderful smoky flavor and a lovely texture to the creamy butter chicken sauce. It's super satisfying and is a nice change from the standard recipe. I've made this so many times now, even my super picky eater of a friend, loves this recipe, and the best part is, it's not that hard to make!
The key to this dish is the balance of flavors—the richness of the butter chicken sauce, the smoky eggplant, and the tender chicken. It's a complete flavor explosion in your mouth. The preparation process is simple but takes time, so this might be best for a relaxing weekend cooking session. It’s perfect for a cozy dinner party or a weeknight treat for yourself. Trust me on this, you’ll want seconds!
Required Equipments
- Large bowl
- Whisk
- Spatula
- Large skillet or pan
- Baking sheet (optional)
- Blender (optional)
Butter Chicken with Eggplant (Updated March 27 2025)
This recipe blends the classic comfort of butter chicken with the smoky depth of eggplant for a truly unforgettable dish. It's a guaranteed crowd-pleaser!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- 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!
- 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.
- 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.
- 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.
- 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.
- 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!).
- 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!
🍎 Nutrition
Calories: 400 kcal
Protein: 35 g
Fat: 18 g
Carbohydrates: 20 g
Fiber: 5 g
Calcium: 100 mg
