Marinade one whole country chicken cut into 8-10pcs with the ingredients mentioned in the marinade. Keep for 4-6 hours.
To make the spice paste, heat oil and lightly roast all the ingredients mentioned and then make a paste using a little water.
Before cooking, make sure your spice paste is ready and the marinated chicken is in room temperature.
In the same frying pan, lightly fry the boiled eggs and the whole potatoes (same size as the eggs), after sprinkling with salt, turmeric powder and red chili powder over them.
As soon as the eggs have a little golden coat, take them out and cover and let the potatoes cook for 5-6 minutes more on low heat.
After that take the frying pan and keep it off the heat.
In a kadai, heat mustard oil and add whole black pepper pods.
Then add sliced onions. Fry on medium heat till the onions have started to turn pink and translucent.
Then add the spice paste and continue cooking the spice paste for 5-6 minutes. After that, add the marinated chicken pcs and all the left over marinade with half cup of water. Fry this on high heat for5-6 minutes.
Add the potatoes, and then cover and let the potatoes and chicken cook on low heat till everything is fully cooked.
Finally, add salt if needed, ½ tsp of sugar, 4-5 split green chilies, and a little more water (if needed) and then simmer this till oil starts to float on top.
Add the eggs in the end and serve with pulao or rice.