1 Large chicken, skinned, meat

-removed and cut into chunks 13 oz Clarified butter, ghee, or

-unsalted butter 2 Onions, grated

2 ts Salt

1 1/2 Inch piece ginger, peeled

-and grated 8 Garlic cloves, crushed

6 Green cardamoms, broken

-slightly open 2 1 1/2-inch cinnamon sticks

4 Eggs, lightly beaten

4 tb Sugar

6 tb Ground almonds

27 fl Cream

Flaked almonds to garnish Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes, 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 for 5-7 minutes, 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.