Ingredients:
- Chicken Breast - 500 g
- Eggplant/Baingan/Brinjal - 2 pieces
- Onions chopped - 2 pieces
- Tomatoes chopped or pureed - 2 pieces
- Ghee/Butter/Olive Oil - 2 tablespoon
- Ginger-Garlic paste - 2 teaspoon
- Cumin seeds - A pinch
- Salt - According to taste
- Kashmiri Red Chilli powder - 2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Corriander powder - 1 teaspoon
- Chicken Masala powder - 1 teaspoon
- Garam Masala powder - 1 teaspoon
- Fresh Corriander - For garnish
Procedure:
- Take a pressure cooker and put it on medium heat. Add Ghee/Butter/Olive Oil to the cooker, and later when it is hot, add a pinch of cumin seeds.
- Fry the chopped onions for about 2-3 minutes till they turn golden brown. Later add the Ginger-Garlic paste and saute it for one minute more.
- To the sauteed onions, add Kashmiri Red Chilli powder, Turmeric powder, Corriander powder, Chicken Masala powder, Garam Masala powder and saute for a minute or so. Add half a cup of water to the mixture if required to cook the masalas properly.
- Add the chopped tomatoes and salt to the onions. Cook them along with onions for 3-4 minutes or till the oil separates.
- Cut the boneless chicken breast into 2-inch pieces and add the chicken to the cooker. Saute the chicken with the onion-tomato mixture for about 5 minutes.
- Now cut the brinjal into 2-3 inch pieces roughly and cook them for 2 minutes along with the chicken.
- Add half a glass of water or roughly 200-300 ml to the cooker. Now, close the pressure cooker and wait for it to whistle 2-3 times. Open the pressure cooker once there is no steam inside it. Please check the pressure cooker properly for steam before opening it.
- To get the right consistency of the gravy, put the pressure cooker on a lower flame to dry the water.
- Once you achieve the desired consistency of the gravy put the flame off. Garnish the Baingan Chicken with freshly chopped coriander and serve.
