ghee or butter and gently fry onion, garlic and ginger for 3 minutes, then
add turmeric, coriander, slightly crushed cloves, chili powder, sugar,
peppercorns, cumin and bay leaf. Saute for 2 minutes, then put in chicken
pieces. Turn heat up slightly and cook, stirring frequently, until chicken
takes on a good color.
in 1/2 cup water, turn heat down and simmer for 10 minutes. Add tomato and
drained sultanas and another 1/2 cup water. Cover and cook until chicken
is very tender. Stir in cream and chopped boiled eggs. Heat through, then
spoon onto a serving dish. Garnish with slivered almonds.