Heat oil in a pot and fry diced onion in it till it changes color. Don’t let it get brown.

Add ground or boneless chicken. fry on high heat, when it changes color, add ginger and garlic. Fry for a minute.

Add tomatoes, chicken cube, salt, red crushed chilies, 1/2 cup water and stir. Put the lid on, lower the heat and let it simmer for around 20 minutes. Keep stirring in between.

Add some oregano in it and check if the flavor is according to your taste. If the meat is tender, turn the stove off.

In a separate pot, boil spaghetti for 10-11 minutes. If its whole wheat spaghetti it will boil early.

In a separate pot, hard boil eggs. When the water is boiling, leave the eggs simmering in it for exact 10 minutes, not more not less.

Take a deep dish. Add the prepared chicken, then spread spaghetti evenly, then place boiled eggs over it. Spread Alfredo sauce evenly over it. If you can’t find Alferdo sauce then use homemade white sauce instead.

Sprinkle shredded cheese on top and sprinkle some oregano over it for color and flavor.

Bake for 20-30 minutes at 350f or 175c temperature or until the cheese is melted and golden brown. Use fan oven mode or the lower rack one only.