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