Chicken Moglai Balti

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 large chicken -- skinned, meat and cut into chunks
13 ounces clarified butter -- ghee, or butter
2 medium onions -- grated
2 teaspoons salt
1 piece ginger -- peeled grated
8 cloves garlic -- crushed
6 whole green cardamoms -- broken open
2 1/2 pieces cinnamon sticks
4 large eggs -- lightly beaten
4 tablespoons sugar
6 tablespoons ground almonds
27 ounces cream
1/4 Cup flaked almonds to garnish

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes