Sig's Friend, Butter Chicken And/Or Vegetarian Recipe From Delhi Recipe by Sigrun
Cooking Instructions 1 Put your yogurt in a cheese cloth and let it to hang until all the liquid is gone Puree the garlic and ginger, add all marinating spices. Empty the yogurt into a bowl add the spice mixture and stir until all is well combined. 2 Marinade the chicken pieces for at least 3 hours or overnight in the yoghurt mixture 3 In the meantime or the next day, either scald the fresh tomatoes and peel mash up. 4 When you are ready to cook the chicken add it with its marinating sauce into a pot , cooking the chicken on alow heat , stirring it occasionally. 5 If you are using tofu or Quorn as above picture, a marinating time of one to 3 hours is sufficient. Make sure the tofu and quorn are cut into quite large but still bite sized pieces. 6 In a separate pan add the tomato for a short while until some of the liquid has evaporated. Then add the cold butter and the paprika and stir for about one minute . 7 If you feel you like this to be a little more sour you can add a few drops balsamic vinegar but this is optional. 8 Grind up the fenugreek leaves into a powder and add or add a sprinkle of dried fenugreek and the garam mascara. Add a pinch of salt or salt substitute to taste. After 30-45 seconds add the cream. Mix well with the chicken or tofu pieces and serve straight away 1 Put your yogurt in a cheese cloth and let it to hang until all the liquid is gone Puree the garlic and ginger, add all marinating spices. Empty the yogurt into a bowl add the spice mixture and stir until all is well combined. 1 Put your yogurt in a cheese cloth and let it to hang until all the liquid is gone Puree the garlic and ginger, add all marinating spices. Empty the yogurt into a bowl add the spice mixture and stir until all is well combined. 2 Marinade the chicken pieces for at least 3 hours or overnight in the yoghurt mixture 2 Marinade the chicken pieces for at least 3 hours or overnight in the yoghurt mixture 3 In the meantime or the next day, either scald the fresh tomatoes and peel mash up. 3 In the meantime or the next day, either scald the fresh tomatoes and peel mash up. 4 When you are ready to cook the chicken add it with its marinating sauce into a pot , cooking the chicken on alow heat , stirring it occasionally. 4 When you are ready to cook the chicken add it with its marinating sauce into a pot , cooking the chicken on alow heat , stirring it occasionally. 5 If you are using tofu or Quorn as above picture, a marinating time of one to 3 hours is sufficient. Make sure the tofu and quorn are cut into quite large but still bite sized pieces. 5 If you are using tofu or Quorn as above picture, a marinating time of one to 3 hours is sufficient. Make sure the tofu and quorn are cut into quite large but still bite sized pieces. 6 In a separate pan add the tomato for a short while until some of the liquid has evaporated. Then add the cold butter and the paprika and stir for about one minute . 6 In a separate pan add the tomato for a short while until some of the liquid has evaporated. Then add the cold butter and the paprika and stir for about one minute . 7 If you feel you like this to be a little more sour you can add a few drops balsamic vinegar but this is optional. 7 If you feel you like this to be a little more sour you can add a few drops balsamic vinegar but this is optional. 8 Grind up the fenugreek leaves into a powder and add or add a sprinkle of dried fenugreek and the garam mascara. Add a pinch of salt or salt substitute to taste. After 30-45 seconds add the cream. Mix well with the chicken or tofu pieces and serve straight away 8 Grind up the fenugreek leaves into a powder and add or add a sprinkle of dried fenugreek and the garam mascara. Add a pinch of salt or salt substitute to taste. After 30-45 seconds add the cream. 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