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Ingredients
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Quantity
|
|
Chicken – skinned, meat and cut into chunks
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1 large
|
|
Clarified butter or ghee
|
13 ounces
|
|
Onion – grated
|
2
|
|
Salt
|
2 tsp
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|
1 ½ ” Ginger- peeled and grated
|
1 piece
|
|
Garlic cloves – crushed
|
8
|
|
Green cardamoms – broken open
|
6
|
|
½” cinnamon sticks
|
2 pieces
|
|
Eggs – lightly beaten
|
4
|
|
Sugar
|
4 tbsp
|
|
Ground almonds
|
6 tbsp
|
|
Cream
|
27 fluid ounces
|
|
Flaked almonds
|
to garnish
|
Heat the ghee or butter in a large wok over moderate heat and fry
the onions with the salt until translucent. Add the ginger, garlic, cardamoms,
and cinnamon sticks. Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for
about 15 minutes, In a small bowl, mix together the eggs, sugar, ground almonds
and cream.
Lower the heat to "very low" and pour the egg and cream mixture
into the wok. Simmer gently for 5-7 minutes, until the chicken is cooked and
tender. Be careful not to overcook the sauce, or the eggs and cream will
curdle.
Serve garnished with flaked almonds.
