Iffa Chicken

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 s

pray (≈5g) • Chopped coriander leaves, for garnish

Marinate the chicken: In a large bowl, mix curd, ginger-garlic paste, chili powder, turmeric, coriander, pepper, garam masala, vinegar, and salt. Add chicken and mix until well coated. Let it marinate for at least 1 hour, or overnight for best flavor.

Prepare the white sauce: Blend together egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar. Blend until smooth, creamy, and slightly tangy. Set aside.

Cook the chicken: Heat a nonstick pan and spray with oil. Add marinated chicken and cook on medium-high heat for 4–5 minutes each side until golden brown. Lower the heat, cover, and cook for another 4–5 minutes until the masala thickens and forms a rich gravy base.

Add the white sauce: Pour the sauce evenly over the chicken. Cover and cook on low heat for 2–3 minutes, allowing the sauce to gently coat and thicken.

Finish: Garnish with chopped coriander. Serve hot with millet rotis, red rice, or sautéed vegetables.