Malai Tawa Iffa Chicken

• Marinate boneless chicken thigh for minimum 1 hour

Nutrition values are AI-estimated based on ingredients.

• 500 g boneless chicken thigh, cubed
• 150 g thick curd / Greek yogurt
• 1½ tbsp ginger garlic paste
• 1½ tsp green chilli paste
• 3 tbsp chopped coriander stems & leaves
• 1½ tsp coriander powder
• 1½ tsp garam masala
• 1 tsp chilli flakes
• Salt to taste
• ¾ tsp black pepper
• 1½ tbsp lemon juice
• 3 boiled egg whites
• 30 g grated cheese (mozzarella + cheddar mix) or 1 cheese slice
• 2 cloves garlic
• 5–6 tbsp skim milk
• Hot water as needed to blend
• 1 tsp honey
• Pinch salt
• Oil spray or 1 tsp oil total
• 1 medium onion, thinly sliced
• 2 green chillies, slit
• Chaat masala
• Fresh coriander for garnish

1. 1In a bowl, combine the Greek yogurt, ginger garlic paste, green chilli paste, chopped coriander stems and leaves, coriander powder, chilli flakes, garam masala, salt, black pepper, and lemon juice, mixing thoroughly until a uniform paste is formed.
2. 2Add the cubed boneless chicken thigh pieces to the prepared marinade and mix well, ensuring all chicken pieces are fully coated.
3. 3In a small blender jar, combine the crumbled boiled egg whites, garlic cloves, cheese chunks, skim milk, a pinch of salt, honey, and hot water, then blend until the mixture becomes a smooth, creamy sauce and set aside.
4. 4Place a non-stick pan on the stove over medium heat and lightly brush or spray with a small amount of oil.
5. 5Add the marinated chicken, along with all the leftover marinade, to the hot pan.
6. 6Cook the chicken on medium heat, stirring occasionally, until the water evaporates and the oil starts to separate from the thickened, creamy gravy, which takes on a slightly golden-brown hue.
7. 7Once the gravy has thickened, add the thinly sliced onion rings and the slit green chillies to the pan, then sprinkle a small amount of chaat masala over the chicken and vegetables.
8. 8Mix everything well to combine, then drizzle approximately half of the prepared creamy Iffa sauce over the chicken mixture.
9. 9Cover the pan with a lid and cook for about one minute to allow the flavors to meld and the onions to soften slightly.
10. 10Remove the lid, garnish the dish generously with fresh chopped coriander leaves, and pour the remaining half of the creamy Iffa sauce over the entire dish.

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