1 large chicken, skinned, meat remove; d and cut into chunks
13 oz clarified butter, ghee, or unsalted; butter
2 onions, grated
2 teaspoon salt
1 1/2 inch piece ginger, peeled and grate; d
8 garlic cloves, crushed
6 green cardamoms, broken slightly op; en
2 1 1/2-inch cinnamon sticks
4 eggs, lightly beaten
4 tablespoon sugar
6 tablespoon ground almonds
27 fl oz cream
1 flaked almonds to garnish
Directions: How to Cook Chicken Moglai Balti
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.
Recent comments and reviews for this recipe:
| Aditi Shreya writes:|
As it is the first time i am cooking .It was a cool experience .. and this chicken's item is delicious and yummy .. !! i love your recipes .. give us some more of your different ideas of cooking .. keep it up..!! keep rocking ..!!
Posted on 30 Mar 2011, 08:02 ET
Add your comment: