Kerala Chicken Mughlai

Ingredientsfor 2 servings

• 1 nos Chicken skinned, meat removed and — cut into pieces, large
• 12 Oz Ghee or unsalted butter
• 2 nos Onions — grated
• 2 tbsp Salt
• 1 1/2" piece Ginger — grated
• 8 nos Garlic pods — crushed
• 6 nos Green cardamom broken slightly
• 1 1/2" stick Cinnamon (Karugapatta)
• 4 nos Eggs lightly beaten
• 4 tbsp Sugar
• 6 tbsp Almonds(ground) Badam
• 27 Fl Cream
• Flaked almonds — for garnishing

Preparation

1. Step 1

   Heat ghee or butter in a large pan over medium heat.

2. Step 2

   Add onions and fry them along with salt until translucent.

3. Step 3

   Add ginger, garlic, cardamoms & cinnamon sticks. Stir-fry until the onions are brown.

4. Step 4

   Add chicken pieces & cook, stirring occassionally, for about 5 minutes.

5. Step 5

   In a small bowl, mix together the eggs, sugar, ground almonds & cream.

6. Step 6

   Lower the heat & pour the egg & cream mixture into the pan.

7. Step 7

   Simmer gently for 7 minutes, until the chicken is cooked & tender.

8. Step 8

   Do not overcook the sauce or the egg & cream will curdle.

9. Step 9

   Garnish with flaked almonds.

10. Step 10

    Goes well with rice or chappathis.