Chicken Bharta

This is my Dad's recipe(with a bit of tweaking) and is a favorite with rotis. (Indian flatbreads)

1.  Boil chicken thigh pieces with a little salt,  crushed pepper,  a cinnamon stick and de-bone them (don't get minced chicken- not the same). Add turmeric and red chili powder to the deboned chicken shredded with a fork into strands.
2. In a wok, heat vegetable oil, add thinly sliced onions, then minced garlic, minced green chilies, diced tomatoes and grated ginger in that order. You can use some ground spices of your choice, I prefer it light with minimal spices. Add about 2 tbsp of yogurt- cook the sauce for a while and then add the chicken. Cover and cook over medium-low flame. Serve with hard-boiled eggs and a dollop of butter.

Variation (update:Jan 31, 2018)
2. In a wok, ad 2 tbsp of butter, and add onion-garlic-ginger-green chili past. Add, salt, turmeric, red chili powder, cumin-coriander powder according to taste(for me it is about 1/2 tsp each)  Fry it on medium-low heat till the butter separate.
3. Add the shredded chicken and saute some more. Add some more butter if needed. Then add table cream. When the chicken is about done, add hard-boiled egg by breaking them with your hand. Mix well and serve warm. You may add chopped cilantro if the smell is not too overwhelming for you or Kasuri methi.

Tip: Shredding the chicken with a fork might take a while, so start with a little amount of boiled chicken and shred it the night before if you want to prepare it for lunch.