RECIPES OF INDIA

Ingredients

1 large

12 oz

2

1 1/2 inch

9 cloves

6

2

4

4 tbsp

6 tbsp

27 fl

2 tsp

Chicken (skinned, meat removed and cut into chunks)

Clarified butter, ghee, or unsalted butter

Onions (medium size, grated )

Ginger (peeled and grated)

Garlic (crushed)

Green cardamoms (broken slightly open)

Cinnamon sticks (1 1/2-inch)

Eggs (lightly beaten)

Sugar

Ground almonds

Cream

Salt (adjust to taste)

Flaked almonds to garnish

1. Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent
2. Add the ginger, garlic, cardamoms, and cinnamon sticks
3. Stir-fry until the onions are golden brown
4. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes
5. In a small bowl, mix together the eggs, sugar, ground almonds and cream
6. Lower the heat to "very low" and pour the egg and cream mixture into the wok
7. 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