Chicken and Raisin Balti

• 34 cup butter (clarified or ghee)
• 2 onions, grated
• 3 tablespoons gingerroot, peeled and grated (about 1 1/2 inches long)
• 8 garlic cloves, minced
• 6 green cardamom pods
• 1 teaspoon ground turmeric
• 2 serrano peppers or 2 jalapeno chiles, chopped
• 2 cinnamon sticks
• 3 12 lbs chicken meat, cut into 1 1/2-inch cubes
• 2 cups heavy cream
• 2 tablespoons sugar
• 12 cup raisins (California of course)
• 6 tablespoons ground almonds
• 2 teaspoons salt
• 4 eggs, lightly beaten
• sliced almonds, toasted, for garnish

1. Heat butter in a deep frypan over medium heat and fry onions until lightly browned.
2. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks.
3. Stir-fry until onions are a deep golden brown.
4. Add chicken and cook, stirring occasionally, for about 15 minutes.
5. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
6. Reduce heat to lowest setting and add cream mixture to pan; temper and add egg.
7. Heat gently for 5 to 7 minutes being careful not to let mixture boil.
8. Ladle into warmed serving bowl and serve with naan bread.

butter, onions, gingerroot, garlic, green cardamom, ground turmeric, serrano peppers, cinnamon sticks, chicken meat, heavy cream, sugar, raisins, ground almonds, salt, eggs, almonds

Taken from www.food.com/recipe/chicken-and-raisin-balti-206592 (may not work)