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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.
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2
Empty the yogurt into a bowl add the spice mixture and stir until all is well combined.
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3
Marinade the chicken pieces for at least 3 hours or overnight in the yoghurt mixture
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4
In the meantime or the next day, either scald the fresh tomatoes and peel mash up.
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5
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.
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6
If you are using tofu or Quorn as above picture, a marinating time of one to 3 hours is sufficient.
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7
Make sure the tofu and quorn are cut into quite large but still bite sized pieces.
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8
In a separate pan add the tomato for a short while until some of the liquid has evaporated.
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9
Then add the cold butter and the paprika and stir for about one minute .
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10
If you feel you like this to be a little more sour you can add a few drops balsamic vinegar but this is optional.
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11
Grind up the fenugreek leaves into a powder and add or add a sprinkle of dried fenugreek and the garam mascara.
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12
Add a pinch of salt or salt substitute to taste.
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13
After 30-45 seconds add the cream.
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14
Mix well with the chicken or tofu pieces and serve straight away
