Make fine paste of 1-1/2 onion, 2 tomatoes and half of soaked cashews. Also coarsely grind garlic, ginger, curry leaves and coriander.

Chop remaining onion cube size. Just slit open green chillies.

Now heat ghee and oil together and add coarsely grounded ginger garlic mixture and hing. Also add remaining soaked cashew and fry it till it get golden texture.

Add Onion and tomatoes paste now with Ciba Kashmiri Red chilli powder, Ciba Chicken masala and Turmeric. And let it cook till paste become thick and dry. (Medium to High flame)

Add Tablespoon of Curd and again let it cook for 2-3 mins on medium flame.

Now add chopped onion and green chillies. Cook it till it become translucent.

Masala is ready now. It's time to add fresh cream and coconut milk. Add 1 tbsp of sugar too. (Turn flame on medium to low)

Once it start boiling from sides, add salt, biryani masala and half chopped boiled eggs. (You can add eggs at the time of serving as well.)

Let curry cook with eggs for 2-3 minutes or little more. And serve it with some more slices of eggs, Jeera flavoured Organic sticky rice and naan with Garnish of coriander and Ciba Boiled egg Masala