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.