Recipe-

 Chicken pieces – 1 kg

 Onions – 4 large

 Garlic – 6 – 7 cloves

 Tomatoes – 4 large

 Oil – 1/2 cup

 Salt to taste

 Turmeric powder – 1/2 teaspoon

 Sugar – 1 teaspoon optional

 Ginger – 1 inch piece

 Green chili – 3 – 4 or to taste

 Green cardamom – 4 -5

 Cinnamon – 1 inch stick

 Cloves – 4

 Mace or javitri – 2 string

 Kashmiri red chili powder – 2 tablespoons

 Red chili powder – 1 teaspoon or as per your spice tolerance

 Black pepper powder – 1 teaspoon

 Eggs – 4 – 6

Garam masala powder – 1/2 teaspoon

 For marinate

 Salt

 Mustard oil – 1 tablespoon

 Turmeric powder – 1/2 teaspoon

 Cumin powder – 1 teaspoon

 lemon juice – 1 teaspoon

 Garlic paste – 1 tablespoon

 Ginger paste – 1 teaspoon

 Red chili powder – 1 teaspoon

 Black pepper powder – 1 teaspoon

 Curd – 1/2 cup

Garam masala powder – 1/4 teaspoon

 Method-

 

Marinate the chicken pieces with salt, mustard oil, turmeric powder, cumin powder, lemon juice, ginger garlic paste, chili powder, pepper powder, garam masala powder and curd. Keep it in refrigerator for 1 – 2 hour or overnight.

 Finely chop 2 onions. Make a paste of remaining 2 onions, ginger and garlic. Keep it aside.

 Grind the tomatoes with green chillies, cardamom, mace, cloves and cinnamon. You can use the whole spices in tempering too.

 Peel the boiled eggs and pierce with a knife. Marinate with salt and turmeric powder and keep aside. I didn’t use potatoes but if you are using potatoes peel and marinate some whole small potatoes or chopped large potatoes with salt and turmeric powder. Fry the potatoes and eggs separately and keep aside.

 Heat mustard oil in a nonstick pan. Fry the marinated chicken pieces and keep aside. In the same oil add the chopped onion and sugar. Fry till the onion becomes brown. Add the onion, garlic and ginger paste. Saute till oil leaves the sides.

 Now add the tomato, green chili, cardamom, mace or javitri, cinnamon and cloves paste. Saute and add salt cumin powder, red chili powder, black pepper powder, turmeric powder. Saute till oil leaves the sides.

Now add the fried chicken pieces. Mix well.

Add remaining spices of marination and water as require to make gravy. Add the fried potatoes and eggs. Cover and cook until the chicken and potatoes are becomes soft.

 

Taste and adjust the seasoning. Sprinkle garam masala powder and switch off the flame.

Garnish with chopped cilantro, sliced onions and green chilli.

Serve hot with steamed rice, roti or Indian flat bread, paratha, puri or luchi.