Remove the skin of the chicken and the excess fats and wash it well.

Pat dry using a kitchen towel till it is dry.

Make stashes across the chicken – on the breasts, thigh, leg portions.

Keep in a draining bowl till the masala is done.

In a large bowl, big enough to hold the chicken, combine ingredients from red chilli powder to lime juice and mix to make a thick paste. Do not add water to it.

Put the chicken in, and pat the masala all over the chicken, including the cavities till well coated.

Set aside to marinate till the masala is being done.

In a saucepan, heat oil. Briefly fry the curry leaves.

Add the onions and green chillies and saute till the onion is wilted.

Add the crushed ginger and garlic and saute till raw smell is gone, around 3 minutes.

Add in the powders and saute for another couple of minutes or till a nice aroma comes.

Tip in the tomatoes and give a good stir.

Cook on low flame and closed lid, stirring occasionally to avoid sticking to the pan, till the tomatoes are all mashed up.

Switch off the flame and allow it to cool slightly.

Take the chicken, insert the boiled eggs into its cavity (keep only 1, if the cavity is small).

Fill with the onion masala till tight – do not overfill or else the chicken may tear up while frying.

Tie up the legs using a kitchen twine and also tie across the center and the wings portions, just to hold the chicken in shape.

Heat sufficient coconut oil to fry the chicken. Once the oil is hot, add in the curry leaves, if using.

Carefully, put the chicken into the oil and allow it to turn brown.

Flip four sides till all the sides have a uniform color.

While the chicken is frying, wash the banana leaves well.

Run both the sides on top of flame to partially cook it. This will make the banana leaves flexible and easy to fold, without tearing.

Set them in a plus shape on your counter. Spread ¾ of the remaining masala in the center portion of the leaves.

Slowly drain the chicken off from oil and keep on top of the masala. Top with the remaining masala.

Wrap the chicken well closing all sides, and tie up with kitchen twine. You may use toothpick to keep the leaves in its place like I did.

Heat a large saucepan. Sprinkle a little of the oil used to fry the chicken.

Put in the chicken parcel into it. Close the lid tight and cook on high for five minutes.

Lower the flame to the minimum and cook for another 15 minutes. Switch off.

Serve hot with rice, or even better with porottas or chapathis.