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Method

Heat oil in a heavy-bottomed pot over medium heat and cook the finely chopped onions without oil until they release moisture and begin to brown, stirring frequently for about 8-10 minutes. Add the minced garlic and ginger, cooking for 2 minutes until fragrant. Stir in the paprika, chilli powder, and all ground spices (fenugreek, cardamom, cloves, cinnamon, and black pepper), cooking for 1 minute to bloom the spices. Add the chicken pieces and stir well to coat in the spice mixture, then pour in the water and add salt. Bring to a simmer, cover, and cook for 30-40 minutes until the chicken is tender, stirring occasionally and adding more water if needed. Peel and halve the hard-boiled eggs and gently fold them in during the final 5 minutes of cooking, being careful not to break them. Serve hot on injera bread.