Sig's Friend, Butter Chicken and/or Vegetarian Recipe from Delhi

Name: Sig's Friend, Butter Chicken and/or Vegetarian Recipe from Delhi
Yield: 4 servings
Cuisine: American
Ingredients: 900 grams boneless chicken or Tofu/ Quorn; 6 cloves smoked garlic; 1/2 tsp each, garam masala, cumin powder, salt or salt substitute; 1/2 inch fresh ginger; 2/3 tsp chili powder or hot paprika powder; 1/2 inch fresh ginger root; 1/4 tsp coriander powder; 2 tsp lime juice; 14 fl oz full fat yoghurt; 1 pinch tandoori colouring or a few drops red food colouring; 675 grams tomatoes or use about 500 gr canned whole tomatoes; 1/2 tsp dried fenugreek leaves or use a sprinkling dried fenugreek; 90 grams cold butter; 1/2 tsp smoked paprika; 1/4 tsp garam masala; 45 ml single cream

Sigrun @sigrun

German, living in England

I posted this recipe nearly 5 years ago as the chicken version, here under my original app name sigrun. I then lost my password and changed my app name via app developers. I reposted it when we first had photos. Then after many brilliant reviews the recipe was cooked by one person in a fashion that does not resemble the recipe at all and a cook snap was posted under my original name, originally taking on many positive reviews, it has not received any since then. I have now reposted it here as it is a beautiful recipe, and I have made it with tofu and Quorn since then as I not now eat very much meat, both work very well. I believe that my chicken version was the first proper Curry recipe posted here, in the bottom photo it was cooked with chicken for some friends as it would be done in its origin.

Sigrun @sigrun

German, living in England

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Ingredients

4 servings

marinade
900 gramsboneless chicken or Tofu/ Quorn
6cloves smoked garlic
1/2 tspeach, garam masala, cumin powder, salt or salt substitute
1/2inch fresh ginger
2/3 tspchili powder or hot paprika powder
1/2inch fresh ginger root
1/4 tspcoriander powder
2 tsplime juice
14fl oz full fat yoghurt
1 pinchtandoori colouring or a few drops red food colouring
sauce
675 gramstomatoes or use about 500 gr canned whole tomatoes
1/2 tspdried fenugreek leaves or use a sprinkling dried fenugreek
90 gramscold butter
1/2 tspsmoked paprika
1/4 tspgaram masala
45 mlsingle cream

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Steps

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