1. Season the chicken
Pat the chicken legs dry and season them generously with salt, pepper, paprika, turmeric, and curry powder.
2. Brown the chicken
Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken legs and brown them on all sides for about 6–8 minutes. Remove and set aside.
3. Cook the aromatics
Reduce the heat to medium. Add the remaining butter, followed by the onion. Cook for 3–4 minutes until softened. Add the garlic and ginger and cook for another minute.
4. Build the curry sauce
Add the tomatoes, cumin, remaining curry powder, and chili powder. Stir well and cook for 5–7 minutes, allowing the tomatoes to soften and the spices to become fragrant.
5. Simmer the chicken
Pour in the chicken broth and coconut milk or cream. Return the chicken legs to the skillet. Cover and simmer gently for 25–30 minutes, turning the chicken occasionally, until completely cooked through and tender.
6. Add the eggs
Gently place the peeled boiled eggs into the curry. Spoon some sauce over them and simmer uncovered for another 5–8 minutes so they absorb the curry flavor.
7. Finish the curry
Sprinkle in the garam masala and fresh cilantro. Taste and adjust the salt and pepper.
8. Serve
Transfer the chicken and eggs to a serving dish and spoon plenty of the buttery curry sauce over the top.
🍗🥚 Rich, creamy, spicy, and incredibly comforting—this is one of those meals that tastes even better with something warm to soak up the sauce!
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