Fakeaway
Bombay Crusted Aubergine Nuggets with Tikka Chicken
Bombay Crusted Aubergine Nuggets with Tikka Chicken is a 55-minute fakeaway dinner. Pick estimates $6.65 a serving, above the catalog average of $5.05, with 42g of protein and 560 kcal. You need stove + oven and 8 ingredients.
- 55 minCook time
- $6.65Est. cost
- 560Calories
- 42gProtein
- 48gCarbs
- 20gFat
Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.
Ingredients
- Chicken ThighsMeat & Seafood5½ oz
- Greek YogurtDairy & Eggs3 tbsp
- EggplantProduce1 piece
- Panko BreadcrumbsPantry½ cup
- EggsDairy & Eggs1 piece
- All-Purpose FlourPantry2 tbsp
- Ground CuminPantry1 tsp
- Smoked PaprikaPantry1 tsp
Method
- Preheat the oven to 400°F and line a sheet pan.
- Mix the yogurt with half the cumin and smoked paprika, then toss with the diced chicken thighs to marinate for 10 minutes.
- Cut the eggplant into nugget-sized pieces, dust in flour, dip in beaten egg, and coat in panko mixed with the remaining spices.
- Spread the eggplant nuggets on the sheet pan and bake for 20 minutes, turning once, until golden and tender.
- Meanwhile, thread the marinated chicken onto a skewer or leave loose and sear in a hot skillet for 8 minutes, turning, until charred and cooked through.
- Rest the chicken for 2 minutes, then slice.
- Serve the tikka chicken alongside the crispy aubergine nuggets.
You'll need
Allergen tags come from the recipe, not from the products you buy — always check the label.
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