Ingredients Jump to Instructions ↓

  1. 1 Large chicken, skinned, meat removed and cut into chunks

  2. 12 oz clarified butter, ghee, or unsalted butter

  3. 2 Onions, grated (medium size)

  4. 2 tsp. Salt

  5. 1 1/2 Inch piece ginger, peeled and grated

  6. 9 Garlic cloves, crushed

  7. 6 Green cardamoms, broken slightly open

  8. 2 1 1/2-inch cinnamon sticks

  9. 4 Eggs, lightly beaten

  10. 4 tbsp. Sugar

  11. 6 tbsp. Ground almonds

  12. 27 fl Cream

  13. Flaked almonds to garnish

Instructions Jump to Ingredients ↑

  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.

  8. Serve garnished with flaked almonds.


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