| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Indian |
Indian, Poultry, Balti |
4 |
Servings |
INGREDIENTS
| 1 |
|
Large chicken, skinned, meat removed and cut into chunks |
| 13 |
oz |
Clarified butter, ghee, or unsalted butter |
| 2 |
|
Onions, grated |
| 2 |
ts |
Salt |
| 1 1/2 |
|
Inch piece ginger, peeled and grated |
| 8 |
|
Garlic cloves, crushed |
| 6 |
|
Green cardamoms, broken slightly open |
| 2 |
|
1 1/2-inch cinnamon sticks |
| 4 |
|
Eggs, lightly beaten |
| 4 |
tb |
Sugar |
| 6 |
tb |
Ground almonds |
| 27 |
fl |
Cream |
|
|
Flaked almonds to garnish |
INSTRUCTIONS
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 5-7 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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