Kodi Guddu Iguru

1. 1
   prep · ~12 min

   Boil and score the eggs.

   1.Boil the eggs until hard-boiled, then cool and peel them.

   2.Make 2 to 3 light slits on each egg so the masala can soak in.

   3.Keep the eggs aside while you start the curry.
2. 2
   saute · ~10 min

   Start the masala base.

   1.Heat oil in a kadai over medium heat.

   2.Add cumin seeds and curry leaves and let them sizzle for a few seconds.

   3.Add onions and green chili, then cook until the onions turn light golden.

   4.Add ginger-garlic paste and cook until the raw smell goes away.

   TIPKeep the heat at medium so the onions brown evenly without burning the paste.
3. 3
   saute · ~8 min

   Cook the tomato masala.

   1.Add tomato and cook until soft and pulpy.

   2.Add turmeric powder, red chili powder, coriander powder, black pepper, garam masala, and salt.

   3.Mix well and cook until the masala thickens and the oil starts to show at the edges.
4. 4
   simmer · ~25 min

   Cook the chicken in the masala.

   1.Add chicken and coat it well with the masala.

   2.Cook for 5 minutes, stirring now and then, until the pieces lose their raw color.

   3.Pour in water and mix well.

   4.Cover and cook on low heat until the chicken is tender and the gravy turns thick.

   TIPUse small curry-cut pieces so the chicken cooks quickly and stays coated in the thick iguru masala.
5. 5
   simmer · ~7 min

   Add the eggs and finish the iguru.

   1.Add the boiled eggs and gently turn them in the masala.

   2.Cook uncovered for 5 to 7 minutes so the eggs pick up the flavor.

   3.Simmer until the curry is thick, not runny, with masala clinging to the chicken and eggs.
6. 6
   garnish

   Garnish with coriander leaves.

7. 7
   serve

   Serve hot with roti or rice.

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