Chicken Moglai Balti
skinned, meat removed and cut into chunks
ghee (clarified butter)
piece, peeled, and grated
green, broken, slightly open
2 1/2 inches each
flaked, for garnish
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 to 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.