Chicken Moglai Balti

• 1 large chicken skinned, meat removed and cut into chunks
• 13 ounces ghee (clarified butter) or ghee
• 2 each onions grated
• 2 teaspoons salt
• 1 1/2 inch ginger piece, peeled, and grated
• 8 each garlic cloves crushed
• 6 each cardamom seeds green, broken, slightly open
• 2 each cinnamon sticks 2 1/2 inches each
• 4 large eggs lightly beaten
• 4 tablespoons sugar
• 6 tablespoons almonds ground
• 27 ounces cream
• 1 x almonds flaked, for garnish

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 to 7 minutes, until the chicken is cooked and tender.
8. Be careful not to overcook the sauce, or the eggs and cream will curdle.
9. Serve garnished with flaked almonds.

chicken, ghee, onions, salt, ginger, garlic, cardamom seeds green, cinnamon sticks, eggs, sugar, almonds ground, cream, almonds

Taken from recipeland.com/recipe/v/chicken-moglai-balti-44568 (may not work)