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.