MAHIVALLAH
         Chicken in Cream
        
         INGREDIENTS:
        
         1 roast chickens with gravy, 1 kg 400 grams each approx
         200 grams almonds, blanch, slice and fried
         200 grams raisins, fry
         750 grams onions, slice fine, fry golden brown
         12 green chilies, finely chopped
         225 grams double cream or malai
         1 large bunch coriander leaves, cleaned and chopped
         12 eggs
        
         To Roast a Chicken
        
         1 whole chicken
        
         Mix in 1 dsp oil:
        
         1 tsp fresh ginger paste
         1 tsp garlic paste
         1 tsp chili powder
         1 tsp) salt
        
         1 onion, sliced fine and fried
        
         METHOD
        
         Wash and clean a whole chicken. trussing the
         bird. Rub all over with the above paste. To
         roast the chicken, either use a roasting pan,
         dish or roasting bags. Sprinkle the fried
         onions in the dish and place the bird. Cover with foil, or lid and
         cook in a preheated oven, 350 degrees, for approx I hour 45 minutes
         or until tender.
        
         Cut the roasted chicken into small pieces after deboning. Divide
         all the ingredients, except the eggs into 2 parts. In an ovenproof
         dish, make a layer of chicken, sprinkle with tried almonds
         raisins, chilies and coriander and lastly fried onions. Pour half
         the cream. Repeat. forming a second layer. Add some of the
         gravy which has been reserved from the roast chicken. Break the
         eggs on top of the dish and bake in moderate oven till eggs are
         set. Serve immediately.
        
         Alternatively bake the dish first in moderate oven for 20 minutes
         and then add fried eggs or sliced hard boiled eggs.