Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Large chicken, skinned, meat
-removed and cut into chunks
13 oz Clarified butter, ghee, or
-unsalted butter
2 Onions, grated
2 ts Salt
1 1/2 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 tb Sugar
6 tb Ground almonds
27 fl 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.

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