This was really good! Took a while to cook down the sauce, but overall worth it.

tasted great! made a few alterations though. didn't peel the eggplant, just baked it together with the onions and garlic after browning the chicken, then added the tomatoes. no blending, so it was a more rustic dish. also added some chili flakes, smoked paprika and chickpeas and let it simmer all together for about an hour. Good!

Super good. Making this dish was Easier than I thought it would be. So simple, so delicious.

Very tasty! Creamy but not in a milky fashion. I couldn’t find eggplants at my grocery store so I substituted with riced cauliflower. To compensate for the water content (beginner but I guessed!) I added some water and a touch a heavy whipping cream. Took me longer than the time suggested, but hopefully will get faster as I gain more experience!

It was awesome! Used canned tomatoes and broccoli instead of eggplant. Fabulous recipe!

It turned out fine. The chicken stayed moist, but I seared it first rather than last. Probably not something I'd make again without making significant changes.

Delicious! Awesome flavor and great to dip bread into :)

It's a good basic recipe. If you don't like eggplant add squash for flavor. I added butter to the oil when sauteeing the chicken and potatoes.

I love this recipe! It was surprisingly easy and very tasty. I added red pepper flakes to the sauce prior to blending!

A great success with the family!

Wow so good and so health . My daughter hates veg and loved it . If you like BUTTER CHICKEN this is better and healthy . So simple to make .

Was so excited to try but idk i think i did something wrong its was too salty and lack flavor or something.

It was ok I was pretty excited to try this (maybe I made a mistake along the way) but it didn’t turn out like I was hoping still good but kind “meh”.

Good! The smell of it cooking is outrageous! My chicken turned out a little dry but I think I know what I did wrong there. Trying it again tonight.

Really delicious and surprisingly easy. This recipe convinces me I should always make my own sauce. Yummy

We did not care for the recipe. It was very bland. Served over brown rice to make healthier, and no bread. Salted the eggplant and let drain for 30 minutes to remove any possible bitterness, then rinse, drained and patted dry before sautéing. We were looking forward to a scrumptious meal and was very disappointed. We will not be making again.

I loved this recipe - warm and comforting as it should be. I did make some changes the 2nd time around: 1. Sautéed the onions over medium low heat for about 10 minutes then added minced garlic. 2. Used fire roasted tomatoes - Muir Glen instead of "fresh" tomatoes that are available in the markets now. 3. Salted the eggplant and let drain for 15 minutes to intensify the eggplant taste 4. Used both smoked paprika and piment d'espelette as well as dried sage, rosemary, thyme, nutmeg and marjoram as seasonings. 5. I layered the bottom of the pan with the sliced potatoes and let them cook for about 5 minutes over medium high heat to get a nice crust on the bottom.

This was very good... I did add jalapeno chili ( seeds removed) to give it a little more hot spicy taste