Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large chicken -- skinned, meat and cut into chunks
13 ounces clarified butter -- ghee, or butter
2 medium onions -- grated
2 teaspoons salt
1 1 1/2 inch ginger -- peeled
grated
8 cloves garlic -- crushed
6 green cardamoms -- broken open
2 1/2 inch cinnamon sticks
4 eggs -- lightly beaten
4 tablespoons sugar
6 tablespoons ground almonds
27 fluid ounces cream
flaked almonds to garnish |
Preparation:
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. |