Ingredients
1 large chicken, skinned, meat remove, d and cut into chu
13 oz clarified butter, ghee, or unsalted, butter
2 onions, grated
2 tsp salt
1 1/2 inch piece ginger, peeled and grate, d
8 garlic cloves, crushed
6 green cardamoms, broken slightly op, en
2 1 1/2-inch cinnamon sticks
4 eggs, lightly beaten
4 tbsp sugar
6 tbsp ground almonds
27 fl cream
1 flaked almonds to garnish
Directions
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.
Servings: 4 servings
Chicken Moglai Balti Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to read the history of `recipes` way back into antiquity, at least as far back into history as pharonic Egypt, and maybe further still. However, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Closer to modern times, we have a couple of interesting books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of food on the tables of the nobility of those days. By the time we get to the twentieth century, cooking publications were in great demand, mostly due to higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Chicken Moglai Balti recipe.
