Yield: 4 Servings
|1||Large chicken, skinned, meat removed and cut into chunks|
|13 ounces||Clarified butter, ghee, or unsalted butter|
|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|
|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.