2.5 tsp salt
0.5 cup (or 3 tbsp) curd
3 tbsp tomato puree or tomato paste
0.5 tsp black pepper
0.5 tsp turmeric
3 tbsp ghee
3 tbsp oil
1 tbsp ginger and garlic paste
Mint leaves, handful
Coriander leaves, handful
5 green chillies, cut lengthwise
2 big tomatoes
2 eggs, slightly beaten
Mix all the marinade ingredients and mariante for 3 hours. Then boil the chicken.
Once the chicken has boiled half-way, take them out and either deep fry or add the ghee and oil to the pan and shallow fry until golden brown.
To the same pan, add the ginger and garlic paste, onion, green chillies, tomatoes, and then add the chicken pieces and mix well. If there is any gravy leftover from the boiling, add that as well. Then let it boil further.
Add the beaten eggs and let it cook for two minutes. Turn off the flame and add coriander and mint leaves.