Shared by Elli Benaiah

This recipe was shared by Elli Benaiah. Read more about his family in "How One Cook in Switzerland Is Preserving the Flavors of India’s Baghdadi Jews" and try his recipes for kachori (spiced pea dumpling) and halba (fenugreek relish).
Separate the chicken meat from the bones. Discard the bones and any cartilage. Chop the chicken into 1 inch pieces.
Place the chopped chicken, aloo makala, hard boiled eggs, scallions, jalapeno, cilantro, lemon juice, salt and pepper into a large bowl. Mix until all the ingredients are evenly distributed and coated with lemon juice evenly.
Serve at room temperature.