Chicken Mughlai Recipe

• 1 Skinless Large Chicken (cut into chunks)
• 2 Cinnamon Sticks
• 350 gm Ghee
• 2 Medium Sized Onions (grated)
• 4 Lightly beaten Eggs
• 4 tsp Sugar
• 6 tsp Ground almonds
• 1-1/2 inch Ginger (grated)
• 9 Garlic cloves
• 6 Green cardamoms
• Flaked almonds for garnishing
• 2 tsp Salt
• 5-6 tbsp Thickened Cream (whisked)

• Heat the ghee or butter in a large cooking pan over moderate heat.
• Fry the onions with the salt until it turns light brown.
• Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
• Fry until the onions are golden brown.
• Add the chunks of chicken and cook it. Stir it for about 15 minutes.
• In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
• Lower the heat. Pour the egg and cream mixture into the cooking pan.
• Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
• Garnish with flaked almonds and serve. Serve hot.