Categories: Poultry, Indian 
      Yield: 6 servings 
  
      4 c  ;Water, warm 
  1 1/2 lb Onion 
           Butter; for frying 
      2 oz Almonds, blanched 
      2 oz Raisins 
      1    Chicken 
      5 c  Milk 
      1 oz Sugar 
           Salt; to taste 
      1 ts Chilli powder 
      5    Egg yolk 
    1/4 pt Cream 
  
  Slice onions finely.  Heat some butter in a large saucepan and fry almonds 
  and raisins gently. Transfer from the pan.  Fry onions in the same butter 
  until tender but not brown. Set aside.  Wipe the chicken well and place in 
  a heavy pan with the milk, simmer until cooked. Take chicken out, allow to 
  cool and remove meat from chicken. Set aside. Now add sugar, salt and 
  chilli powder to the milk and cook rapidly until liquid is reduced to 2 1/2 
  cups. Remove from heat and allow to cool slightly. Beat egg yolks with 
  cream and add to milk, with pieces of chicken, mix gently but well. Check 
  seasoning.  Take a large baking dish and spread half the chicken mixture in 
  the bottom. Sprinkle with half the almonds, raisins and onions. Top with 
  another layer of chicken covered with almonds, raisins and onions. Cover 
  with foil and bake in a moderate oven (350 degree F.) for 30 minutes or 
  until set. Serve warm. 
   
                               -- Shared by Chandu Kotak 
                                  per Penny Plant