Ingredients 1 Large chicken, skinned, meat removed and cut into chunks 12 oz clarified butter, ghee, or unsalted butter 2 Onions, grated (medium size) 2 tsp. Salt 1 1/2 Inch piece ginger, peeled and grated 9 Garlic cloves, crushed 6 Green cardamoms, broken slightly open 2 1 1/2-inch cinnamon sticks 4 Eggs, lightly beaten 4 tbsp. Sugar 6 tbsp. Ground almonds 27 fl Cream Flaked almonds to garnish

Procedure 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.