Preparation / Directions:
1. Finely chop the onions.
2. Cut the green pepper your favourite way (I prefer to cut it longitudinally).
3. Soak the almonds in water for about 2 hours (or until you are able to peel the skin off). Skin and chop them.
4. To prepare the marinade, mix the tandoori masala with the yogurt. Soak the chicken in this mixture and marinade for about 2 hours.
5. Heat the oil in a large cooking vessel. Add the chilli powder and turmeric. Then add the onions. Add the almonds and cook until the onions are just brown. Add the green peppers and cook for about 3-4 minutes.
6. Now add the chicken along with the marinade. Add about 110 ml of water. Now peel and chop the hard boiled eggs and add these. Let the mixture cook for about 1 hour (covered), or until the chicken is tender. You might want to add a little more water for longer cooking times.
7. Add salt to taste.
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