Deep fry zucchini and eggplant cubes until golden brown. Place them on a kitchen paper to remove any excess oil.
Heat 2 tablespoons of vegetable oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add the chicken pieces, cardamom powder, coriander powder and black pepper. Cook for 3-4 minutes with constant stirring. Stir in parsley and season with salt to taste. Remove from heat.
In a separate saucepan, mix the milk with the MAGGI Secrets Béchamel Mix, bring to a boil and cook for 2 minutes until the sauce reach the desired thickness.
Spoon 2 spoons of the béchamel sauce into the bottom of an oven dish, arrange the eggplant and zucchini cubes and add the chicken mixture on top.
Pour the rest of the béchamel sauce over the chicken and vegetable mixture. Combine cheese and bread crumbs and sprinkle over the béchamel sauce.
Bake in a 180°C preheated oven for 20-25 minutes or until top is golden.
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