Take the skin off the chicken and cut into pieces; wash thoroughly with lemon until clean. Cook chopped shallots in large saucepan until tender, stirring gently; add chili blend; stir until well combined with shallots; add half of spiced-butter; mix well. Add chicken pieces; stir until well combined; bring to a boil, cook for about 30 minutes stirring occasionally until tender. Add garlic and ginger mince, add the rest of spiced-butter and cardamom; mix well. Add about 700ml of water; stir; reduce heat; simmer; cook further until thickened.  Add hard-boiled eggs; serve with cottage cheese and Injera.

It requires a lot of cooking practice to make a typical Ethiopian chicken stew, as well as getting a hold of exact Ethiopian spices. The dish is absolutely indispensable for every Ethiopian celebration.