Chicken Moglai Balti

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.