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