Combine ground coriander, ground fenugreek seeds, ground black pepper, ground allspice, ground cardamom, ground clove, ground cayenne pepper, cinnamon, and turmeric in a small bowl.

Cut chicken legs into four pieces (2 legs, 2 thighs).

Season chicken with salt and pepper.

Heat high heat oil in a frying pan with deep sides over medium-high heat.

Brown the chicken on all sides until golden.

Remove chicken from the pan.

Lower heat to medium-low.

Add butter, onions, and grated ginger to the pan.

Cook onions and ginger for about 5 minutes, without browning excessively.

Add the dry spice mixture and cook for another minute or two.

Add the tomatoes and their juices.

Break up the tomatoes using a spoon.

Add the minced garlic and a splash of red wine.

Stir to incorporate.

Return the chicken to the pan.

Simmer over low to medium-low heat for 1 1/2 to 2 hours, or until the sauce is fairly thick.

Add salt to taste.

Peel the hard-boiled eggs.

Add the eggs to the stew and heat through for about 5 minutes before serving.