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1
Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
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2
Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
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3
Toss in the ginger and garlic and continue to stir and fry for a minute.
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4
Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
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5
Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
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6
Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
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7
When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
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8
The sauce can be prepared to this stage ahead of time.
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9
When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
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10
Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
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11
Serve as recommended above with parathas or rice.
