1 chicken, boneless,cut into small pieces
2 onions, grated
2 " piece ginger, peeled and grated
10 Garlic cloves, crushed
6 tbsp. Ground almonds
4 Eggs, lightly beaten
2 long cinnamon sticks
5 Green cardamoms, opened
1 cup Cream
2 tsp white pepper powder
3 tbsps ghee(clarified butter)
Salt or to taste
Flaked almonds to garnish
1 tbsp fresh coriander,chopped
2 tbsp crisp fried onions rings
Heat the ghee in a large pan 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 chicken and pepper and cook, stirring occasionally, for about 15 minutes.
In a bowl, mix together the eggs, ground almonds and cream.
Lower the heat and pour the egg and cream mixture into the pan.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender.
Do not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds,coriander and onion rings.