Chicken Moglai Balti
45
45
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.
