Dubai’s Trending Iffa Chicken Curry Dubai’s Famous Chicken Curry Cheesy Creamy Chicken

Ingredients

• 1 kg Chicken legs (slit), chicken
• 2 heaped tbsp Ginger Garlic green chili paste
• 2 heaped tbsp Mayonnaise, Mayonnaise
• Salt to taste
• Prepared second marination
• 1 ½ cup Curd (beaten), curd (yogurt)
• 2 heaped tbsp Degi red chilli powder
• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• 1 heaped tbsp Cornstarch
• 2 tbsp Mayonnaise
• Salt to taste
• 6-7 no. Garlic cloves
• ½ cup Fresh cream
• 1 cup Processed cheese (grated), Cheese
• 6 no. Boiled egg whites
• 2-3 tbsp Fresh cream
• Salt to taste
• 2 tbsp Oil
• Marinated chicken
• Prepared dressing
• 3-4 no. Green chillies (less spicy & finely chopped)
• ½ inch Ginger (peeled & julienned)
• 2-3 tbsp Mint leaves (roughly torn)
• 1 tbsp Tender Coriander stems (finely chopped)
• Prepared salad
• Dry Fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• Black pepper powder
• Boiled egg (sliced)
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add chicken legs, ginger garlic green chilli paste, mayonnaise, salt to taste and marinate well.
2. Keep it aside for 10-15 minutes.
3. Now, add prepared second marination to the chicken and marinate well.
4. Keep it aside for 10-15 minutes.
5. In a bowl, add curd, degi red chilli powder, coriander powder, cumin powder, cornstarch, mayonnaise, salt to taste and give it a good mix.
6. Keep it aside for further use.
7. In a bowl, add garlic, processed cheese, boiled egg whites, fresh cream, salt to taste and mix well.
8. Transfer the mixture to a mixer grinder jar and grind it into the smooth fine paste.
9. Keep it aside for further use.
10. In a pan, add oil, once it’s hot, place marinated chicken and cook for 10-15 minutes.
11. Flip the chicken in intervals, add the prepared dressing and spread it evenly over the chicken.
12. Cover it with the lid and cook for another 4-5 minutes or until the chicken is fully cooked and tender.
13. Transfer to a serving dish and garnish with prepared salad, crushed dry fenugreek leaves, black pepper powder, boiled egg and coriander sprig.
14. Serve hot.
15. In a bowl, add green chillies, ginger, mint leaves, tender coriander stems and give it a good mix.
16. Keep it aside for further use.