Heat the ghee in a very large heavy-based pan with a lid, set over a medium-low heat. Add the onioins, salt spices, bay leaves, cardamom pods and black and white peppers. Cook until softened and slightly translucent, 10-15 minutes.
Add the garlic, ginger and chillies and cook until the onions are on the verge of becoming jammy and the oil separates from the mixture, about 10 minutes.
Increase the heat to medium and add the chicken, including the carcass. Stir, then cover with the lid and reduce the heat to low. Cook for 30 minutes, stirring occasionally until the chicken is thoroughly cooked and the juices have emulsified to a gravy. Don’t let the juices dry up and, if needed, add around 100ml of water.
After 20 minutes of cooking, bring a pan of water to the boil, add the eggs and cook for 7 minutes (don’t hard-boil them). ,Drain and cool under running water, then peel and add to the chicken korma for the final 2 minutes of cooking to warm through.
Check seasoning, adding more as needed. IF you used the chicken carcass, remove it now. Garnish with fresh coriander and serve with a plain (meatless) pilau or freshly cooked, crispy parathas.