Wash and clean the chicken pieces and sprinkle salt over.

Chop onions and tomatoes and finely grind them into a paste.

Grind the cinnamon, cardamom and cloves into fine dust and mix with chicken.

Mix all other remaining masala paste and dry asala powder with the chicken and keep for an hour.

Heat and melt butter in a frying pan and add to it kasuri methi.As it start smelling add the marinated chicken to it.Lower the flame and cover the pan with a lid.

Keep cooking on a moderate flame for half an hour adding salt sugar and a little water turning up and down at times.

In the meantime hard boil the eggs. UN peel them and shallow fry. Slice into small circular shape

When the gravy of chicken gets thickened remove from the flame and serve hot topping with egg slices and coriander leaves.