Chicken and Egg Curry

1.Heat oil in a pan and sauté chopped onions until golden brown.

2.Add ginger-garlic paste and cook until fragrant.

3.Add chopped tomatoes and cook until they soften and oil separates from the mixture.

4.Add turmeric, cumin, coriander, red chili powder, and salt. Mix well and cook for a few minutes.

5.Add chicken pieces and cook until they are no longer pink.

6.Beat the eggs and pour them into the pan. Stir gently to mix with the chicken and spices.

7.Add yogurt and coconut milk. Stir well and simmer for 10-15 minutes until the chicken is cooked through.

8.Sprinkle garam masala and garnish with fresh cilantro leaves before serving.

9.Serve hot with rice or naan bread.