PREPARATION

1. In a mixing bowl, add 450 grams chicken, 1 teaspoon salt, 1 tablespoon ginger garlic paste, 1 teaspoon lemon juice and mix it well.
2. Marinate for 30 minutes.
3. Heat 1 tablespoon oil in a pan, add 115 grams onions and fry till translucent.
4. Add 5 cloves garlic, 1 teaspoon ginger, 10 pods cloves, 2 pods cardamom, 2 cinnamon stick, 1 teaspoon black peppercorns, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and mix it well.
5. Then, add 50 grams coconut and mix it again.
6. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Add 4 dry red chili, 1 teaspoon turmeric and mix it well.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a paste.
10. Heat 1 tablespoon oil in a heavy skillet, add 50 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 50 grams tomato and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 teaspoon green chili, 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
14. Then, add the marinated chicken and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add 200 milliliters water and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add the blended paste and mix it well.
20. Add 50 milliliters water and mix it again.
21. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add 1 teaspoon coriander and mix it well.
24. Cook for another 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. In a mixing bowl, add 2 eggs, 20 grams onions, 1/2 teaspoon green chili, 1/2 teaspoon salt, 1 teaspoon coriander and mix it well.
27. Heat some oil in a pan, add the egg mixture in it.
28. Cook for 5 - 7 minutes on medium heat.
29. Flip it gently.
30. Cook until it turns golden brown in color from both sides.
31. Remove it from heat.
32. Serve with prepared ros.
33. Garnish with onions and coriander.
34. Serve hot.