Recipe - Chicken Moglai Balti

1 Large chicken, skinned, meat
removed and cut into chunks
13 ounce Clarified butter, ghee, or
unsalted butter
2 Onions, grated
2 teaspoon Salt
1 One half Inch piece ginger, peeled
and grated
8 Garlic cloves, crushed
6 Green cardamoms, broken
slightly open
2 1 1/2inch cinnamon sticks
4 Eggs, lightly beaten
4 tablespoon Sugar
6 tablespoon Ground almonds
27 fl Cream
Flaked almonds to 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. Stirfry 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 57 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini