Chicken Moglai Balti
48
48
Ingredients
| 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 ½ | 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 |
* |
Directions
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.
Nutrition Facts
Serving Size 441g (15.6 oz)Amount per Serving
Calories 126687% of calories from fat
% Daily Value *
Total Fat 123g
189%
Saturated Fat 73g
365%
Trans Fat
0g
Cholesterol 541mg
180%
Sodium 1859mg
77%
Total Carbohydrate
11g
11%
Dietary Fiber 2g
9%
Sugars g
Protein
32g
Vitamin A 77%
•
Vitamin C 19%
Calcium 31%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
