Black Iffa Chicken

• Marinate chicken for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 400g boneless chicken thighs
• 1½ tbsp roasted black sesame powder
• 1 tsp pepper powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp chilli flakes
• ½ tbsp mustard oil
• ¾ tbsp ginger-garlic paste
• 2 tbsp brown onions
• 75g Epigamia Greek Yoghurt / hung curd
• ¾ tsp vinegar
• Salt to taste
• 1 whole boiled egg
• 1 boiled egg white
• 2 garlic cloves
• ½ processed cheese slice (≈10g)
• 45ml skim milk
• 1 tsp honey
• Chopped coriander leaves
• Sliced onion
• Slit green chillies

1. 1Combine black sesame powder, pepper powder, coriander powder, garam masala, and chilli flakes in a bowl, then pour in hot mustard oil and mix until coated.
2. 2Add ginger-garlic paste, brown onions, Greek yogurt, salt, and vinegar to the mixture and mix well to form a thick paste.
3. 3Add boneless chicken thigh pieces to the marinade, coat thoroughly, and marinate for at least 30 minutes.
4. 4In a blender, combine one whole boiled egg, one boiled egg white, chopped garlic, half a cheese slice, skim milk, a pinch of salt, and honey, then blend until smooth and creamy.
5. 5Heat a pan over medium flame, place marinated chicken pieces directly into it, spread them out, cover, and cook for 5-6 minutes on each side.
6. 6Continue cooking, flipping periodically, until the chicken is thoroughly cooked and the marinade forms a thick, dark gravy with rendered oil.
7. 7Drizzle the prepared creamy sauce generously over the cooked chicken and cook for an additional 30 seconds to warm the sauce.
8. 8Switch off the flame, then garnish with chopped coriander leaves, sliced red onion rings, and slit green chilies.

These instructions are our analysis of the original video. Watch on YouTube →