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.