1. Heat butter in a deep frypan over medium heat and fry onions until lightly browned. 2. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown. 3. Add chicken and cook, stirring occasionally, for about 15 minutes. 4. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together. 5. Reduce heat to lowest setting and add cream mixture to pan; temper and add egg. 6. Heat gently for 5 to 7 minutes being careful not to let mixture boil. 7. Ladle into warmed serving bowl and serve with naan bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
