Chicken: I have used bone in chicken which enhances the richness of the dish. As this recipe includes very few items, adding bone in chicken helps to enhance the flavour. But if you prefer you can also use boneless chicken.

Eggplant: I have used medium sized eggplants but if you have big ones feel free to use them. When selecting your eggplant at the market, pick the one that has a green stem, shiny skin and is heavy for its size.

Tomatoes: I prefer to use fresh tomatoes for their vibrant, fresh flavours but you can use canned tomatoes too.

Onions: Onion rings need to be sautéed till they are translucent but they shouldn’t change colour.

Aromatics and Spices: The best part of the recipe is very few spices is involved. You’ll only need roasted cumin powder and black pepper powder. The roasted cumin powder infuse an earthy smoky taste to the dish, black pepper powder enhance the overall spice profile. And of course, a generous amount of garlic.

Chicken stock: Chicken stock adds depth and enhances the flavour profile of the dish. If you don’t have chicken stock in hand you can use vegetable stock or plain water or bouillon powder.

Heavy cream: Heavy cream adds richness and creaminess to the dish. But you can also use fresh cream.

Parmesan Cheese:Grate the Parmesan cheese yourself for the best flavour and creaminess. This ingredient plays a crucial role in elevating the richness of the sauce.

Olive oil: Olive oil is used for frying and sauteing.

Butter: Butter adds a rich, velvety and indulgent flavour to the dish.