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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.

                                                   Vandana Dubey's Recipe Site.