Heat oil, fry garlic and red chilies, add chicken tikka boti and fry till its color changes, add green chilies, ¼ cup water with all the ingredients for sauce.
Add basil and mint leaves, continue to stir fry, if required add 2 tsp more oil.
TO SERVE:
Place steamed rice in a bowl, sprinkle chopped onion on it, cover half the bowl with basil chicken, place the fried egg on top of the bowl, sprinkle salt and pepper, serve immediately.