| • | Wash and cut the chicken joints into two.
|
| • | Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night.
|
| • | Heat the oil in a pot and saute the onions until golden brown.
|
| • | Take out the onion from the pot, set aside.
|
| • | Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds.
|
| • | Add chicken and the yogurt.
|
| • | Fry the chicken for 5 minutes over medium heat.
|
| • | Add the chili powder, stock cube, onions, water and salt to taste.
|
| • | Bring it to a boil, reduce the flame and simmer for about 30 minutes.
|
| • | Mix almond with it.
|
| • | Garnish it with the sliced eggs and sprinkled with paprika. |
