Apart from its awesome monuments, the once-mighty Mughal dynasty also left Delhi with a rich culinary legacy known as Mughlai cuisine.
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Ingredients:
1 large (skinless) chicken
12 ounces ghee
2 onions
2 teaspoons salt
1 teaspoon ginger paste
2 teaspoons garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
6 green cardamom pods
2 cinnamon sticks
4 eggs
4 teaspoons sugar
6 tablespoons double cream
6 teaspoons ground almonds
Handful of blanched almond flakes
Directions:
Cut the chicken into chunks and set aside.
In a large pan, heat the ghee over a moderate flame. Add the finely chopped onions and salt, and fry just until the onions are light brown. Put the ginger, garlic, cumin, coriander, cardamom, and cinnamon sticks into the pan and fry until the onions turn golden brown.
Toss in the chicken pieces and cook for around 15 minutes; however, don’t completely cook the chicken.
Whisk the cream to remove any lumps. In a bowl, mix together the eggs, sugar, ground almonds, and cream. Turn down the heat and add this mixture to the chicken, stirring well. Simmer for about five minutes or until the chicken is cooked.
Garnish with blanched almond flakes.
Servings: Serves four.
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