Kerala Chicken Mughlai Rich chicken curry 1 no Chicken (skinned, meat removed and cut into pieces, large)12 oz Ghee or unsalted butter2 nos Onions (grated)2 tbsp Salt1 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 Sugar6 tbsp Almonds(ground) (Badam)27 fl CreamFlaked almonds for garnishing 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. Kerala
it didnt work for me
Sehr Fine
Really Wonderful
At first i thought whether adding egg will be a good idea. but the dish tasted really good.thanks