Chicken Moglai Balti

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1 large chicken; 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 grated;
8 garlic cloves, crushed
6 green cardamoms, broken slightly open
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


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.

Chicken Roll

Ingredients: Boiled chicken 250 gm Potatoes 3 Ginger garlic paste