Cook chopped onions over low heat, stirring constantly until all water evaporates.

Continue stirring until onions are slightly brown, then add butter.

Cook for 15-20 minutes over low heat, adding 1 tablespoon hot water periodically.

The texture should become pasty.

Add chili powder (bere).

If too dry, add hot water and stir.

Cook for 30-45 minutes, stirring frequently, adding hot water if necessary to avoid browning.

Be careful not to let it brown, because chili powder will become bitter.

Add mashed garlic and ginger, simmer for 15 minutes, adding water as needed.

Wash chicken pieces and let stand in salted lemon water.

Squeeze each piece to remove as much water as possible.

Make slits in the meat for better sauce penetration.

Cook the chicken in the sauce until tender, about 30 minutes, stirring occasionally.

Add salt and pepper to taste just before removing from stove.

Add 1 hard-boiled egg per person, cut into wedges.

Serve with injera bread.