Chicken and Eggplant Tikka Masala

Chicken and Eggplant Tikka Masala
Serves 4-6

Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric

1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems

Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.

In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and  minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.