For the marinade: 543g boneless chicken thighs (or chicken breast) ½ cup + 1½ tbsp (100g) whisked low-fat curd 1 tbsp ginger-garlic paste 1 tsp Kashmiri chili powder ¼ tsp turmeric powder 1 tsp coriander powder ½ tsp pepper powder ½ tsp garam masala 1 tsp vinegar Salt to taste For the white sauce: 2 boiled egg whites 1¼ low-fat cheese slices (≈25g) ¼ cup + 1 tbsp (60ml) skim milk 1 tsp vinegar 2 garlic cloves A pinch of salt ½ tsp sugar (optional) For cooking: 1 tsp total oil
