Kerala Chicken Mughlai
Rich chicken curry
Ingredients
- 1 no 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
Instructions
- Heat ghee or butter in a large pan over medium heat.
- Add onions and fry them along with salt until translucent.
- Add ginger, garlic, cardamoms & cinnamon sticks. Stir-fry until the onions are brown.
- Add chicken pieces & cook, stirring occassionally, for about 5 minutes.
- In a small bowl, mix together the eggs, sugar, ground almonds & cream.
- Lower the heat & pour the egg & cream mixture into the pan.
- Simmer gently for 7 minutes, until the chicken is cooked & tender.
- Do not overcook the sauce or the egg & cream will curdle.
- Garnish with flaked almonds.
- :- Serve with rice or chappathis.
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