Malai Tawa Iffa Chicken
Serves 4
Directions
- 1Mix together Greek yogurt or hung curd with crushed ginger garlic chili, chopped coriander leaves and stems, lemon juice, coriander powder, chili flakes, garam masala, salt, and pepper.
- 2Use the mixture to marinate boneless cubes of chicken thigh for at least an hour.
- 3Make the signature Iffa sauce by blending together boiled egg whites, garlic cloves, cheese, skim milk, salt, honey, and hot water until you get a thick but pourable consistency.
- 4Set the Iffa sauce aside.
- 5Brush or spray your pan with very little oil.
- 6Add in the marinated chicken with all the leftover marinade.
- 7Cook this on a medium flame, stirring occasionally.
- 8Cook until the chicken first releases water, then the oil separates, and you get a nice thick gravy.
- 9Add in thinly sliced onion, some slit green chilies, and a sprinkling of chaat masala.
- 10Mix this well.
- 11Drizzle over half of the creamy sauce.
- 12Cover and cook for about 30 seconds to a minute on low flame.
- 13Switch off heat and garnish with some chopped coriander leaves.
- 14Pour over some more of the creamy sauce and serve it up with a flaky paratha or roti.
Ingredients
- 500 g Boneless chicken thigh, cubed
- 150 g Thick curd / Greek yogurt
- 1.5 tbsp Ginger garlic paste
- 1.5 tsp Green chilli paste
- 3 tbsp Coriander stems & leaves, chopped
- 1.5 tsp Coriander powder
- 1.5 tsp Garam masala
- 1 tsp Chilli flakes
- to taste Salt
- 0.75 tsp Black pepper
- 1.5 tbsp Lemon juice
- 3 egg whites Boiled egg whites
- 30 g Grated cheese (mozzarella + cheddar mix) or 1 cheese slice
- 2 cloves Garlic cloves
- 5 tbsp Skim milk
- as needed Hot water
- 1 tsp Honey
- 1 pinch Salt
- 1 tsp Oil spray or oil
- 1 medium Onion, medium, thinly sliced
- 2 Green chillies, slit
- Fresh coriander for garnish
- Chaat masala
Equipment
PanBlender
Tips
- Marinate chicken for at least an hour, or overnight for best flavor.
- Keep the Iffa sauce thick but pourable.
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