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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