To prepare the sauce:
Heat the dalda or ghee in a pan and fry the ginger, garlic, green chilies & onions until the onions are soft. Add the tomatoes and salt. Stir fry for few more minutes. Keep it aside. Fry the chicken pieces in dalda or ghee until all the sides are browned and set aside.
Then fry the onions in 4 tablespoons of ghee until golden brown. Add rice, peas, chili powder, turmeric powder and salt. Stir fry for about 10 minutes. Then add the chicken stock and cook over medium heat until the rice becomes tender and all the liquid has been absorbed. Cover the pan and bake in the oven at 325°F for 5-7 minutes.
Spread the rice in a large serving bowl and spread the fried chicken pieces on top of it. Pour the sauce over the chicken pieces. Garnish with sliced egg and coriander leaves. Serve hot.