• In a large bowl, add salt to taste, red chili powder, cumin powder, black pepper, turmeric, ginger garlic paste, yogurt and lemon juice. Mix well to make a smooth paste.
• Add the chicken pieces to the bowl, coat them well and marinate for about 1 hour.

Cooking the marinated chicken

• In a large pot, bring water to a boil and add the yogurt. Stir well and bring the mixture to a simmer.
• Add the fried onion and mix well. This will give a nice flavor and texture to the sauce.
• Carefully place the chicken pieces in the pot and make sure they are submerged in the sauce. Cover the pot with a lid and cook on low heat for about 20 minutes, or until the chicken is tender and cooked through.
• Then place a burning coal kept in a small metal bowl in the center of the pot and drizzle some oil over it. It will start to smoke immediately. Cover the pot with its lid and let is smoke for 5 minutes, then remove the bowl and discard the coal.

Preparation of special curry for the Chicken Lapeta dish

• Prepare cashew-chili and yogurt-onion pastes for the special curry and keep them aside.
• Heat oil in a large pan over medium-high heat. Add the cinnamon stick, green cardamoms, cloves, black pepper corns and cumin seeds. Fry for a few seconds until fragrant.
• Add the ginger garlic paste and sauté for a minute, stirring constantly.
• Add the red chili powder, coriander powder, cumin powder, black pepper powder, paprika powder, turmeric and salt. Mix well and cook for another minute.
• Add the kashuri methi and garam masala powder and stir.
• Add a little water to prevent the spices from burning and bring the mixture to a boil.
• Add the blended tomatoes and cook for about 15 minutes, stirring occasionally, until the oil separates from the gravy.
• Add the onion yogurt paste and cashew chili paste and mix well. Cook for another 5 minutes on low heat, covering the pan with its lid.
• Add the cream and simmer for a few minutes until the curry is smooth and thick.

Assembling the dish

• In a small bowl, whisk two eggs with some salt and pepper. Heat some oil in a frying pan and make an omelette with the egg mixture. Cut it into small pieces and set aside.
• In a large serving dish, spread some of the gravy evenly. Then, arrange the chicken pieces over it. Pour some more gravy over the chicken and add the wrapped egg pieces on top. Garnish with some fresh coriander leaves if desired.
• Serve your dish with your naan, bread or rice.