Hard boil the eggs, shell and keep aside. Create cuts on the egg and roll it in ¼ tsp of chilli powder until well coated. Fry this for 2 minutes in a teaspoon of oil rotating until done on all sides.
Remove the skin, clean and pat dry the whole chicken. Create deep gashes on the chicken. Make a marinade by mixing together the chilly powder, turmeric powder, salt and lime juice. Rub this well onto the chicken and the cavity too. Let it rest on counter top for about an hour.
Heat oil in a deep pan (use extra oil than you would use for normal chicken curry). Add onions into the pan and sauté till transparent. Add ginger garlic paste, curry leaves and green chilly. Let it cook down.
At this point, separate 4 tbsp masala into another pan. Add ½ tsp of chilli powder to this and cook well. Add 2 tbsp of chopped tomato and let it melt. Add the fried eggs and coat the masala. Let it cook for another minute. Turn off the flame and set aside.
Meanwhile, add the remaining chilli powder, turmeric powder, coriander powder, fennel powder and garam masala into the main pan. Let the masala cook before adding tomato. Mix well and keep it covered until the tomato melts. Add salt and water to this, bring it to boil and turn off.
Stuff the egg masala into the cavity and using a twine tie together the legs of the chicken to close the cavity so that the masala stuffed in does not seep out. Tie together the wings as well.
Place this in the deep bottomed pan. Spoon masala over the chicken and let it cook on high for 5 minutes. Reduce the flame and let the chicken cook. Flip over the chicken once a while ensuring that the chicken is always well coated in the masala. It takes about 30 minutes to an hour for the chicken to cook completely. Uncover and cook the chicken for the last ten minutes. The masala reduces and begins to change colour to brownish red. Transfer to a serving dish and serve it with choice of bread or rice.
By Ria Samuel
By Ria Samuel