Chicken Moglai

Chicken Moglai

Chicken Moglai

Chicken Moglai

 Ingredients:

  • 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
Direction:

  • Wash the Chicken and skinned, meat removed and cut into chunks
  • 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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