Easy Recipe Finder
Recipe Feeder
1 large Chicken, Cubed
13 ounce Butter, Clarified
2 Onions, Grated
2 teaspoon Salt
1½ stick Ginger, Peeled & Grated
8 Garlic Cloves, Crushed
6 Cardamoms, Green
1 stick Cinnamon
4 Eggs, Lightly Beaten
4 tablespoon Sugar
6 tablespoon Almonds, Ground
1 1/3 pint Cream
Heat butter in a large wok and fry the onions with the salt until translucent. Add the ginger, garlic, cardamoms, and broken cinnamon stick. Stir fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, 15 mins, 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 6 mins 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.
13 ounce Butter, Clarified
2 Onions, Grated
2 teaspoon Salt
1½ stick Ginger, Peeled & Grated
8 Garlic Cloves, Crushed
6 Cardamoms, Green
1 stick Cinnamon
4 Eggs, Lightly Beaten
4 tablespoon Sugar
6 tablespoon Almonds, Ground
1 1/3 pint Cream
Heat butter in a large wok and fry the onions with the salt until translucent. Add the ginger, garlic, cardamoms, and broken cinnamon stick. Stir fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, 15 mins, 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 6 mins 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.
