1Mix thick curd/Greek yogurt, crushed ginger garlic chili, chopped coriander leaves and stems, lemon juice, coriander powder, chili flakes, garam masala, salt, and pepper in a bowl.
2Mix thick curd/Greek yogurt, crushed ginger garlic chili, chopped coriander leaves and stems, lemon juice, coriander powder, chili flakes, garam masala, salt, and pepper in a bowl.
3Mix thick curd/Greek yogurt, crushed ginger garlic chili, chopped coriander leaves and stems, lemon juice, coriander powder, chili flakes, garam masala, salt, and pepper in a bowl.
4Add boneless cubes of chicken thigh to the mixture and marinate for at least an hour, or overnight for best flavor.
5Add boneless cubes of chicken thigh to the mixture and marinate for at least an hour, or overnight for best flavor.
6Add boneless cubes of chicken thigh to the mixture and marinate for at least an hour, or overnight for best flavor.
7Make the signature Iffa sauce by blending together boiled egg whites, garlic cloves, cheese, skim milk, salt, honey, and hot water until it reaches a thick but pourable consistency.
8Make the signature Iffa sauce by blending together boiled egg whites, garlic cloves, cheese, skim milk, salt, honey, and hot water until it reaches a thick but pourable consistency.
9Make the signature Iffa sauce by blending together boiled egg whites, garlic cloves, cheese, skim milk, salt, honey, and hot water until it reaches a thick but pourable consistency.
10Set the Iffa sauce aside.
11Set the Iffa sauce aside.
12Set the Iffa sauce aside.
13Brush or spray your pan with very little oil.
14Brush or spray your pan with very little oil.
15Brush or spray your pan with very little oil.
16Add the marinated chicken with all the leftover marinade to the pan.
17Add the marinated chicken with all the leftover marinade to the pan.
18Add the marinated chicken with all the leftover marinade to the pan.
19Cook the chicken on a medium flame, stirring occasionally.
20Cook the chicken on a medium flame, stirring occasionally.
21Cook the chicken on a medium flame, stirring occasionally.
22Continue cooking until the chicken first releases water, then the oil separates, and you get a nice thick gravy.
23Continue cooking until the chicken first releases water, then the oil separates, and you get a nice thick gravy.
24Continue cooking until the chicken first releases water, then the oil separates, and you get a nice thick gravy.
25Add thinly sliced onion and slit green chilies to the chicken.
26Add thinly sliced onion and slit green chilies to the chicken.
27Add thinly sliced onion and slit green chilies to the chicken.
28Sprinkle with chaat masala and mix well.
29Sprinkle with chaat masala and mix well.
30Sprinkle with chaat masala and mix well.
31Drizzle half of the creamy Iffa sauce over the chicken mixture.
32Drizzle half of the creamy Iffa sauce over the chicken mixture.
33Drizzle half of the creamy Iffa sauce over the chicken mixture.
34Cover and cook for about a minute on low flame.
35Cover and cook for about a minute on low flame.
36Cover and cook for about a minute on low flame.
37Switch off the heat.
38Switch off the heat.
39Switch off the heat.
40Garnish with some chopped coriander leaves.
41Garnish with some chopped coriander leaves.
42Garnish with some chopped coriander leaves.
43Pour over some more of the creamy sauce and serve hot with a flaky paratha or roti.
44Pour over some more of the creamy sauce and serve hot with a flaky paratha or roti.
45Pour over some more of the creamy sauce and serve hot with a flaky paratha or roti.
Ingredients
500 g Boneless chicken thigh, cubed
500 g Boneless chicken thigh, cubed
500 g Boneless chicken thigh, cubed
150 g Thick curd / Greek yogurt
150 g Thick curd / Greek yogurt
150 g Thick curd / Greek yogurt
1.5 tbsp Ginger garlic paste
1.5 tbsp Ginger garlic paste
1.5 tbsp Ginger garlic paste
1.5 tsp Green chilli paste
1.5 tsp Green chilli paste
1.5 tsp Green chilli paste
3 tbsp Coriander stems & leaves, chopped
3 tbsp Coriander stems & leaves, chopped
3 tbsp Coriander stems & leaves, chopped
1.5 tsp Coriander powder
1.5 tsp Coriander powder
1.5 tsp Coriander powder
1.5 tsp Garam masala
1.5 tsp Garam masala
1.5 tsp Garam masala
1 tsp Chilli flakes
1 tsp Chilli flakes
1 tsp Chilli flakes
to taste Salt
to taste Salt
to taste Salt
0.75 tsp Black pepper
0.75 tsp Black pepper
0.75 tsp Black pepper
1.5 tbsp Lemon juice
1.5 tbsp Lemon juice
1.5 tbsp Lemon juice
3 egg whites Boiled egg whites
3 egg whites Boiled egg whites
3 egg whites Boiled egg whites
30 g Grated cheese (mozzarella + cheddar mix)
30 g Grated cheese (mozzarella + cheddar mix)
30 g Grated cheese (mozzarella + cheddar mix)
2 Garlic cloves
2 Garlic cloves
2 Garlic cloves
5 tbsp Skim milk
5 tbsp Skim milk
5 tbsp Skim milk
as needed Hot water
as needed Hot water
as needed Hot water
1 tsp Honey
1 tsp Honey
1 tsp Honey
1 pinch Salt
1 pinch Salt
1 pinch Salt
1 tsp Oil spray or oil total
1 tsp Oil spray or oil total
1 tsp Oil spray or oil total
1 medium Onion, thinly sliced
1 medium Onion, thinly sliced
1 medium Onion, thinly sliced
2 Green chillies, slit
2 Green chillies, slit
2 Green chillies, slit
Fresh coriander, for garnish
Fresh coriander, for garnish
Fresh coriander, for garnish
Equipment
pan
Tips
Marinate chicken for at least one hour, overnight for best flavor.