Chicken Moglai

• 1 big
  
• 12 oz
  
•  2 medium size
  
• 2 tablespoons
  
• 1 ½ Inch
  
• 9
  
• 6
  
• 2 (1 ½ inch)
  
• 4
  
• 4 teaspoon
• 6 teaspoon
  
• 27 fl
  

• Chicken
  
• Butter or ghee (not salted)
  
• Onions
  
• Salt
  
• piece ginger, peeled and grated
  
• Garlic cloves, crushed
  
• Green cardamoms
  
• cinnamon sticks
  
• Eggs
  
• Sugar
  
• Ground almonds
  
• Cream Flaked almonds to garnish
  

1. Wash the Chicken and skinned, meat removed and cut into chunks
   
2. Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
   
3. Add the ginger, garlic, cardamoms, and cinnamon sticks.
   
4. Stir-fry until the onions are golden brown.
   
5. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
   
6. In a small bowl, mix together the eggs, sugar, ground almonds and cream.
   
7. Lower the heat to “very low” and pour the egg and cream mixture into the wok.
   
8. 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.
   
9. Serve garnished with flaked almonds.