Ingredients:
1 cup onions, sliced
1 cup chicken broth
1 cup chopped tomatoes
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 teaspoon fenugreek
1 tablespoon cumin powder
1 teaspoon turmeric
1 teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons clarified butter Salt to taste
2 tablespoons flour Oil for deep frying
2 tablespoons cilantro, finely chopped

Instructions:
In a large bowl mix eggplant, salt, pepper, and flour. Deep-fry eggplant till lightly crisp. Drain well on paper towel. In a non-stick pan heat clarified butter, splitter fenugreek till it turns dark. Add onions, and sautee till light brown. Put turmeric, cumin, garlic, ginger, and chili powder. Stir for 1 min. Salt and pepper chicken pieces and transfer to the onion mixture. Brown chicken thoroughly in medium heat.
Add tomatoes and chicken broth. Cook the chicken mixture for 10 min. When the sauce is thickened well, transfer eggplant to the pan. Fold eggplant into the chicken mixture. Cook in low heat till the excess liquid is evaporated off. Garnish with chopped cilantro. Serve with roti, or rice.