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Chicken Moglai Balti

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      Title: CHICKEN MOGLAI BALTI
 Categories: Indian, Poultry, Balti
      Yield: 4 Servings
 
      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
 
  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.
 
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