• 3/4 Cup (6 ounces) clarified butter or ghee
  • 2 onions, grated
  • 1 piece fresh gingerroot (about 1 1/2 inches long) peeled and grated
  • 8 cloves garlic, minced
  • 6 green cardamom pods
  • 1 Teaspoon ground turmeric
  • 2 serrano or jalapeno chiles, chopped
  • 2 cinnamon sticks
  • 2 Pounds skinless boneless chicken meat, cut into 1 1/2-inch cubes
  • 2 Cups heavy cream
  • 2 Tablespoons sugar
  • 1 Cup California raisins
  • 6 Tablespoons ground almonds
  • 2 Teaspoons salt
  • 4 eggs
  • Sliced almonds, toasted; for garnish


Heat butter in a deep frypan over medium heat and fry onions until lightly browned. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown. Add chicken and cook, stirring occasionally, for about 15 minutes. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together. Reduce heat to lowest setting and add cream mixture to frypan. In same small bowl, lightly beat eggs with small amounts of hot liquid from frypan, and then, add to fry pan. Heat gently for 5 to 7 minutes. Do not let boil. Ladle into warmed serving bowls and serve with naan bread.

Nutrition Facts Per Serving

Calories 790 (Calories from Fat 70%); Total Fat 62 ( Saturated Fat 32; Trans Fat 0; ); Cholesterol 365; Sodium 800; Potassium 608; Total Carbohydrate 25; Dietary Fiber 3; Sugars 20; Protein 37; Calcium 107; Iron 3;

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