-
1
Pat chicken dry with paper towels.
-
2
Heat oil over med-high heat until just smoking.
-
3
Brown half of the chicken on both sides, 5-8 minutes per side.
-
4
Reduce heat if the pan begins to scorch.
-
5
Transfer chicken to a plate, leaving the fat in the pot.
-
6
Return the pot (with the fat) to med-high heat and repeat with the rest of the chicken.
-
7
Pour off all but 1 T. of the fat.
-
8
Add onion.
-
9
Cook over medium heat, stirring occasionally until softened, 5-7 minutes.
-
10
Stir in tomato paste, garlic, ginger, chili powder, cardamom, nutmeg, and fenugreek.
-
11
Cook until fragrant, about 30 seconds.
-
12
Stir in flour; cook for 1 minute.
-
13
Stir in broth, wine and water, scraping up browned bits.
-
14
Put back in chicken and any juices; bring to a simmer.
-
15
Cover, turn heat to med-low and simmer until chicken is fully cooked and tender, about 20 minutes for breasts or 1 hr for thighs and drumsticks.
-
16
(If you're using both, simmer thighs/drumsticks for 40 minutes before adding the breasts and then cook both for that 20 additional minutes.
-
17
).
-
18
Transfer chicken to serving dish.
-
19
Cover loosely with foil.
-
20
Let rest while doing sauce.
-
21
Skim as much fat as possible off the sauce.
-
22
Return to a simmer until it's thickened and measures about 3 cups, about 20 minutes.
-
23
Stir in the eggs and cook until warmed thru, about 1 minute.
-
24
Remove from heat.
-
25
Stir in butter.
-
26
Season with salt and pepper if desired.
-
27
Pour sauce over chicken and serve.
