Creamy Iffa Chicken · Cooking for the Soul

Creamy Iffa Chicken

Tried Creamy Iffa Chicken today using bone-in chicken thighs in my cast iron skillet. The sauce is quite light—it coats the chicken rather than becoming a full gravy. Definitely one I'll make again.

Ingredients

For the chicken marinade:

125g Greek yogurt

1 tbsp ginger-garlic paste

1 tsp Kashmiri chilli powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp black pepper powder

½ tsp garam masala

1 tsp salt

1 tsp vinegar

500g boneless, skinless chicken thighs

For the creamy sauce:

2 boiled egg whites

2 garlic cloves

1 slice cheese (about 25g)

1 tsp vinegar

80ml milk

¼ tsp salt

½ tsp sugar

Method

Combine all the marinade ingredients in a bowl.
Add the chicken and coat well. Let it marinate while you prepare the sauce.
Blend together the egg whites, garlic, cheese, vinegar, milk, salt, and sugar until smooth.
Heat 1 tsp oil in a pan over medium-high heat.
Add the marinated chicken and cook for about 4–5 minutes on each side.
Continue cooking for another 3–5 minutes until the chicken is fully cooked and the marinade has thickened.
Lower the heat and pour the creamy sauce over the chicken.
Cover and cook for about 3 minutes.
Garnish with chopped coriander leaves and serve.

Nutrition (entire recipe)

Calories: 835

Protein: 123g

Fat: 31g

Carbohydrates: 17g

Would you pair this with rice, naan, or a salad?

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Creamy Iffa Chicken