Cut the chicken into approximately 75 mm x 25 mm pieces. Mix the yoghurt and garlic in a bowl and then add the chicken pieces. Mix well to ensure even coverage. Cover and refrigerate overnight.
Heat the oil in a wok and fry the onion slices with the chili peppers until the onions are golden brown. Remove and keep aside.
Fry the coriander, black pepper and turmeric in the same oil for 30 seconds then add the chicken together with the marinade. Stir fry the chicken for around 8 minutes then add the chili powder, water, salt and reserved onion slices.
Bring to the boil, cover and simmer for a further 30 minutes.
Serve with the hard boiled eggs sprinkled with the paprika.