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.