Serves 4
Directions
- 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.
- 2Add boneless cubes of chicken thigh to the mixture and marinate for at least an hour, or overnight for best flavor.
- 3Make 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.
- 4Set the Iffa sauce aside.
- 5Brush or spray your pan with very little oil.
- 6Add the marinated chicken with all the leftover marinade to the pan.
- 7Cook the chicken on a medium flame, stirring occasionally.
- 8Continue cooking until the chicken first releases water, then the oil separates, and you get a nice thick gravy.
- 9Add thinly sliced onion and slit green chilies to the chicken.
- 10Sprinkle with chaat masala and mix well.
- 11Drizzle half of the creamy Iffa sauce over the chicken mixture.
- 12Cover and cook for about a minute on low flame.
- 13Switch off the heat.
- 14Garnish with some chopped coriander leaves.
- 15Pour over some more of the creamy sauce and serve hot with a flaky paratha or roti.
Ingredients
- 500 g Boneless chicken thigh, cubed
- 150 g Thick curd / Greek yogurt
- 1.5 tbsp Ginger garlic paste
- 1.5 tsp Green chilli paste
- 3 tbsp Coriander stems & leaves, chopped
- 1.5 tsp Coriander powder
- 1.5 tsp Garam masala
- 1 tsp Chilli flakes
- to taste Salt
- 0.75 tsp Black pepper
- 1.5 tbsp Lemon juice
- 3 egg whites Boiled egg whites
- 30 g Grated cheese (mozzarella + cheddar mix)
- 2 Garlic cloves
- 5 tbsp Skim milk
- as needed Hot water
- 1 tsp Honey
- 1 pinch Salt
- 1 tsp Oil spray or oil total
- 1 medium Onion, thinly sliced
- 2 Green chillies, slit
- Fresh coriander, for garnish
Equipment
pan
Tips
- Marinate chicken for at least one hour, overnight for best flavor.
- Keep the Iffa sauce thick but pourable.
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