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In a pressure cooker, add chicken with salt, pinch of turmeric powder, 1 tsp chilli powder, 1 tsp ginger garlic paste and water to cover the chicken. Cook the chicken until thoroughly cooked.
Drain and retail the stock and shred the chicken with your hands.
In a pan, heat sesame oil and all the whole spices. Roast them until aromatic.
Add onions, green chillies and curry leaves to this. Saute till brown. Add ginger garlic paste and cook until aromatic.
Add tomatoes, saute and add all the powdered spices. Cook for a minute.
Add the retained chicken stock and the shredded chicken.
Stir and cook until the liquid is absorbed.
Optional: Make a well in the middle of the mixture. Heat oil and break the eggs into it. Scramble and cook thoroughly. Mix with the chicken and serve.