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
  

• 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.