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.