| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Indian |
Poultry, Indian |
6 |
Servings |
INGREDIENTS
| 4 |
c |
;Water, warm |
| 1 1/2 |
lb |
Onion |
|
|
Butter; for frying |
| 2 |
oz |
Almonds, blanched |
| 2 |
oz |
Raisins |
| 1 |
|
Chicken |
| 5 |
c |
Milk |
| 1 |
oz |
Sugar |
|
|
Salt; to taste |
| 1 |
ts |
Chilli powder |
| 5 |
|
Egg yolk |
| 1/4 |
pt |
Cream |
|
|
— Shared by Chandu Kotak |
|
|
per Penny Plant |
INSTRUCTIONS
Slice onions finely. Heat some butter in a large saucepan and fry almonds
and raisins gently. Transfer from the pan. Fry onions in the same butter
until tender but not brown. Set aside. Wipe the chicken well and place in a
heavy pan with the milk, simmer until cooked. Take chicken out, allow to
cool and remove meat from chicken. Set aside. Now add sugar, salt and
chilli powder to the milk and cook rapidly until liquid is reduced to 2 1/2
cups. Remove from heat and allow to cool slightly. Beat egg yolks with
cream and add to milk, with pieces of chicken, mix gently but well. Check
seasoning. Take a large baking dish and spread half the chicken mixture in
the bottom. Sprinkle with half the almonds, raisins and onions. Top with
another layer of chicken covered with almonds, raisins and onions. Cover
with foil and bake in a moderate oven (350 degree F.) for 30 minutes or
until set. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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