Viral Dubai IFFA Chicken

Ingredients

Check off ingredients as you go

• Chicken (thigh-leg pieces) 500g

  Preferably with deep cuts. Bone-in, skin-on for juicier results

• Thick yogurt (hung curd) 100g

  Hung curd works best. Provides creaminess and tenderizes chicken

• Fresh ginger 1-inch

  Crushed. Essential base flavor for Indian marinade

• Fresh garlic 4-5 cloves

  Crushed. Essential base flavor for Indian marinade

• Green chilies 1-2

  Crushed. Adjust to taste for heat

• Turmeric powder 1 tsp

  For color and earthy flavor

• Red chili powder 1 tsp

  For heat and spice flavor

• Kashmiri red chili powder 2-3 tsp

  For vibrant color without excessive heat

• Black pepper powder 1 tsp

  Freshly ground for best aroma

• Garam masala powder 2 tsp

  Aromatic spice blend. Use good quality

• Salt to taste

  Adjust according to preference

• Lemon juice 1 lemon

  Freshly squeezed. Tenderizes and adds tang

• Boiled egg whites 2 eggs

  Hard boiled, whites only. Provides creaminess

• Garlic (for sauce) 2 cloves

  For the white sauce blend

• Cheese slices 2 slices

  Any melting cheese. Adds richness to sauce

• Fresh cream 2 tsp

  Heavy cream or malai. For creamy texture

• Sugar ½ tsp

  Balances the flavors in the sauce

• Milk 2 tsp

  To adjust sauce consistency

• Cinnamon stick 1 small

  For smoking. Adds warm aromatic notes

• Cardamom pods 1-2

  Whole spices for smoking mixture

• Cloves 1-2

  Whole spices for smoking mixture

• Coal piece 1 piece

  For smoking. Heat until red-hot

• Ghee (clarified butter) 1 tsp

  Pour over hot coal for aromatic smoke

• Cooking oil 2 tbsp

  For frying chicken. Vegetable or mustard oil

• Fresh coriander leaves for garnish

  Chopped. Adds freshness and color

Instructions

1. Marinate the Chicken

   • In a bowl, combine thick yogurt, crushed ginger, garlic, green chilies, turmeric powder, red chili powder, Kashmiri red chili powder, black pepper powder, garam masala powder, salt, and lemon juice
   • Mix into a smooth, consistent paste
   • Add chicken pieces (with deep cuts) to the marinade, ensuring they are well-coated on all sides
   • Cover and set aside for at least 30 minutes (up to 4 hours in refrigerator for deeper flavor)
2. Prepare the White Sauce

   • In a blender, combine the boiled egg whites (whites only), garlic cloves, cheese slices, fresh cream, salt, sugar, and milk
   • Blend until a smooth, creamy paste forms with no lumps
   • The sauce should be thick but pourable. Add more milk if needed
   • Set aside until needed
3. Cook the Chicken

   • Heat 2 tbsp oil in a large frying pan over medium heat
   • Add marinated chicken pieces in a single layer, leaving space between them
   • Fry for about 12-15 minutes on each side, or until chicken is cooked through and has developed a deep golden-brown crust
   • Turn pieces occasionally for even cooking
   • Remove cooked chicken from pan and set aside on a plate
4. Smoke the Chicken

   • In a small heat-proof bowl (steel katori or similar), place the cinnamon stick, cardamom pods, and cloves
   • Heat a piece of coal directly on a flame until it is red-hot and glowing
   • Carefully place the hot coal in the small bowl over the spices using tongs
   • Immediately pour 1 tsp ghee over the hot coal - it will begin to smoke immediately
   • Quickly place this smoking bowl into the pan with the cooked chicken
   • Immediately cover the pan tightly with a lid to trap all the aromatic smoke inside
   • Let the smoke infuse the chicken for 5 minutes (do not open the lid)
5. Finish with White Sauce

   • After 5 minutes, carefully remove the lid and take out the small bowl with coal using tongs
   • Pour the prepared white sauce evenly over the smoked chicken
   • Gently swirl the pan or use a spoon to distribute the sauce
   • Cover the pan again and let it cook on low heat for another 5 minutes
   • This allows the sauce to warm through and the flavors to meld with the smoked chicken
6. Serve

   • Garnish the Viral Dubai IFFA Chicken with freshly chopped coriander leaves
   • Serve immediately while hot
   • Best enjoyed with naan, roti, or steamed rice
   • For complete meal, pair with raita and a simple salad