Iffa Chicken

Directions

  1. 1In a large bowl, mix curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt.
  2. 2Add chicken and mix until well coated.
  3. 3Let it marinate for at least 1 hour, or overnight for best flavor.
  4. 4Blend together egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar until smooth, creamy, and slightly tangy. Set aside.
  5. 5Heat a nonstick pan and spray with oil.
  6. 6Add marinated chicken and cook on medium-high heat for 4–5 minutes each side until golden brown.
  7. 7Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens and forms a rich gravy base.
  8. 8Pour the white sauce evenly over the chicken.
  9. 9Cover and cook on low heat for 2–3 minutes, allowing the sauce to gently coat and thicken.
  10. 10Garnish with chopped coriander.
  11. 11Serve hot with millet rotis, red rice, or sautéed vegetables.

Ingredients

  • 543 g boneless chicken thighs
  • 0.5 cup whisked low-fat curd
  • 1.5 tbsp whisked low-fat curd
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri chili powder
  • 0.25 tsp turmeric powder
  • 1 tsp coriander powder
  • 0.5 tsp pepper powder
  • 0.5 tsp garam masala
  • 1 tsp vinegar
  • to taste Salt
  • 2 boiled egg whites
  • 1.25 low-fat cheese slices
  • 0.25 cup skim milk
  • 1 tbsp skim milk
  • 1 tsp vinegar
  • 2 garlic cloves
  • 1 pinch salt
  • 0.5 tsp sugar
  • 1 tsp oil spray
  • chopped coriander leaves, for garnish

Equipment

large bowlnonstick pan

Tips

  • Marinate chicken for at least 1 hour, or overnight for best flavor.
  • Serve hot with millet rotis, red rice, or sautéed vegetables.