Chicken Mughlai

Ingredients:

• 1 Skinless Large Chicken (cut into chunks) • 2 Cinnamon Sticks • 350 gm Ghee • 2 Medium Sized Onions (grated) • 4 Lightly beaten Eggs • 4 tsp Sugar • 6 tsp Ground almonds • 1-1/2 inch Ginger (grated) • 9 Garlic cloves • 6 Green cardamoms • Flaked almonds for garnishing • 2 tsp Salt • 5-6 tbsp Thickened Cream (whisked)

Method:

• Heat the ghee or butter in a large cooking pan over moderate heat. • Fry the onions with the salt until it turns light brown. • Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan. • Fry until the onions are golden brown. • Add the chunks of chicken and cook it. Stir it for about 15 minutes. • In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream. • Lower the heat. Pour the egg and cream mixture into the cooking pan. • Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook. • Garnish with flaked almonds and serve. Serve hot.