Iffa Chicken

For the marinade:

Boneless Chicken Thighs - 543g

Whisked Low-Fat Curd - 100g (½ cup + 1½ tbsp)

Ginger-Garlic Paste - 1 tbsp

Kashmiri Chili Powder - 1 tsp

Turmeric Powder - ¼ tsp

Coriander Powder - 1 tsp

Pepper Powder - ½ tsp

Garam Masala - ½ tsp

Vinegar - 1 tsp

Salt - as needed

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

For the white sauce:

Boiled Egg Whites - 2

Low-Fat Cheese Slices - 1¼ (≈25g)

Skim Milk - ¼ cup + 1 tbsp (60ml)

Vinegar - 1 tsp

Garlic Cloves - 2

Salt - A pinch

Sugar (Optional) - ½ tsp

Blend the egg whites, cheese, skim milk, vinegar, garlic, salt, and sugar until the mixture is smooth, creamy, and slightly tangy. Set aside.

For cooking:

Total Oil Spray - 1 tsp

Chopped Coriander Leaves - for garnish

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

Pour the sauce evenly over the chicken. Cover and cook on low heat for 2–3 minutes, letting the sauce coat and thicken gently.

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