Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Large chicken, skinned, meat removed and cut into chunks |
| 13 ounces | Clarified butter, ghee, or unsalted butter |
| 2 | Onions, grated |
| 2 teaspoons | Salt |
| 1½ | Inch piece ginger, peeled and grated |
| 8 | Garlic cloves, crushed |
| 6 | Green cardamoms, broken slightly open |
| 2 | 1 1/2-inch cinnamon sticks |
| 4 | Eggs, lightly beaten |
| 4 tablespoons | Sugar |
| 6 tablespoons | Ground almonds |
| 27 fluid ounce | Cream |
| 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.