|To begin with, make a paste of sugar, eggs and ground almonds. Heat oil in a deep frying pan and add cardamom and cinnamon sticks. Add chopped onions and fry till golden brown. Then add tomato puree and pour chicken chunks to the paste. After frying for few minutes, add the paste of sugar, eggs and ground almonds. Lower down the heat and fry till the chicken chunks are soft and properly cooked. Garnish with flaked almonds and serve hot with rice or roti.