Chicken Mughlai

hey frnds...
this is a new series..
awadhi cuisine, beware its traditional awadhi cuisine, with traditional cooking method, u may or may not like it, but u will like the taste, trust me i have tried.
so the first recipe is Chicken Mughlai.

Chicken Mughlai

Ingredients: 

• 1 kg boneless chicken skin removed 
• 2 onions ground to a paste 
• 2 tsps garlic paste 
• 1 tsp ginger paste 
• 1" stick of cinnamon 
• 5 pods of cardamom 
• 1 tsp coriander powder 
• 1 tsp cumin powder 
• 1 tsp red chilli powder 
• 2 tsps masala mix (1/4 nutmeg, 4green cardamoms, 4 sticks cinnamons and 5 cloves paste them with little water) 
• 10-15cashew nuts powdered ,
• 5-6 tbsps double cream whisked 
• 4 tbsps of ghee 
• 1 cup chicken stock 
• Salt to taste 
• ½ cup raisins 
• 1 large egg beaten

Preparation: 

• Grind the almonds into a fine paste and keep aside. 
• Heat the ghee in a pan and fry the onions till they are translucent. 
• Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute. 
• Now add all the other spices and fry till the ghee begins to separate from the masala. 
• Add the chicken and fry till sealed (chicken turns opaque). 
• Add the stock, salt to taste and cook till the chicken is done. 
• Whisk the cream to ensure that there are no lumps in it. 
• Add cream, cashew paste and raisins to the chicken and stir well. 
• Turn off the fire and pour the beaten egg over the chicken. 
• Cover the dish immediately. 
• Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).