Iffa Chicken
Serves 3
Directions
- 1Start by mixing together some curd, ginger garlic paste, a few basic spices mentioned in the caption, along with some salt and vinegar.
- 2Use this to marinate boneless chicken thigh or breast for at least half an hour.
- 3Meanwhile, blend together a couple of boiled egg whites, garlic cloves, a cheese slice, some vinegar, skim milk, salt and sugar and set this aside for later.
- 4Spray or brush your frying pan with very little oil.
- 5Add the chicken and then cook on a high flame for about 4 to 5 minutes on each side.
- 6Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens and forms a rich gravy base.
- 7Drizzle that creamy garlicky sauce all over, cover and cook for about 3 minutes.
- 8Finish it off with a sprinkling of chopped coriander leaves.
- 9Serve it up with some kulcha or roti straight from the pan and just enjoy.
Ingredients
- 543 g boneless chicken thighs (or chicken breast)
- 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 (optional)
- 1 tsp oil spray
- for garnish chopped coriander leaves
Equipment
frying panlarge bowlnonstick pan
Tips
- Marinate chicken for at least 1 hour, or overnight for best flavor.
- Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens and forms a rich gravy base.
- Cover and cook on low heat for 2–3 minutes, allowing the sauce to gently coat and thicken.
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