Chicken Iffa

30 mins
Serves 1
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Directions

  1. 1Add hung curd, mint coriander chutney, red chilli powder, coriander powder, turmeric powder, garam masala, salt, and lemon juice to a bowl.
  2. 2Add hung curd, mint coriander chutney, red chilli powder, coriander powder, turmeric powder, garam masala, salt, and lemon juice to a bowl.
  3. 3Add hung curd, mint coriander chutney, red chilli powder, coriander powder, turmeric powder, garam masala, salt, and lemon juice to a bowl.
  4. 4Mix everything well to create a marinade.
  5. 5Mix everything well to create a marinade.
  6. 6Mix everything well to create a marinade.
  7. 7Add chicken leg pieces to the marinade.
  8. 8Add chicken leg pieces to the marinade.
  9. 9Add chicken leg pieces to the marinade.
  10. 10Massage the marinade into the chicken.
  11. 11Massage the marinade into the chicken.
  12. 12Massage the marinade into the chicken.
  13. 13Let the chicken marinate for at least half an hour.
  14. 14Let the chicken marinate for at least half an hour.
  15. 15Let the chicken marinate for at least half an hour.
  16. 16Add hung curd, fresh cream, and cheese to a blender.
  17. 17Add hung curd, fresh cream, and cheese to a blender.
  18. 18Add hung curd, fresh cream, and cheese to a blender.
  19. 19Blend until smooth to make a creamy garlicky sauce.
  20. 20Blend until smooth to make a creamy garlicky sauce.
  21. 21Blend until smooth to make a creamy garlicky sauce.
  22. 22Heat butter and oil in a frying pan.
  23. 23Heat butter and oil in a frying pan.
  24. 24Heat butter and oil in a frying pan.
  25. 25Add the marinated chicken to the pan.
  26. 26Add the marinated chicken to the pan.
  27. 27Add the marinated chicken to the pan.
  28. 28Cover and cook on a low flame until the chicken is cooked from the inside.
  29. 29Cover and cook on a low flame until the chicken is cooked from the inside.
  30. 30Cover and cook on a low flame until the chicken is cooked from the inside.
  31. 31Flip the chicken pieces.
  32. 32Flip the chicken pieces.
  33. 33Flip the chicken pieces.
  34. 34Fry until nicely charred.
  35. 35Fry until nicely charred.
  36. 36Fry until nicely charred.
  37. 37Top with a generous amount of creamy garlicky sauce.
  38. 38Top with a generous amount of creamy garlicky sauce.
  39. 39Top with a generous amount of creamy garlicky sauce.
  40. 40Garnish with fresh coriander leaves.
  41. 41Garnish with fresh coriander leaves.
  42. 42Garnish with fresh coriander leaves.
  43. 43Serve with parotta and masala onions.
  44. 44Serve with parotta and masala onions.
  45. 45Serve with parotta and masala onions.

Ingredients

  • 1 cup hung curd
  • 1 cup hung curd
  • 1 cup hung curd
  • 2 tbsp mint coriander chutney
  • 2 tbsp mint coriander chutney
  • 2 tbsp mint coriander chutney
  • red chilli powder
  • red chilli powder
  • red chilli powder
  • coriander powder
  • coriander powder
  • coriander powder
  • turmeric powder
  • turmeric powder
  • turmeric powder
  • garam masala
  • garam masala
  • garam masala
  • salt
  • salt
  • salt
  • lemon
  • lemon
  • lemon
  • chicken leg pieces
  • chicken leg pieces
  • chicken leg pieces
  • butter
  • butter
  • butter
  • oil
  • oil
  • oil
  • fresh coriander leaves
  • fresh coriander leaves
  • fresh coriander leaves
  • masala onions
  • masala onions
  • masala onions

Equipment

bowllemon squeezerfrying panlidtongsblender