Dubai's Trending Iffa Chicken Curry

Ingredients

• 6 pieces Chicken Drumsticks/Thighs (bone‑in, skin‑on; mix of drumsticks, thighs and leg pieces)
• 4 tablespoons Mayonnaise (regular full‑fat mayo)
• 1 teaspoon Salt (adjust to taste)
• 3 cups Plain Full‑Fat Yogurt (thick, unsweetened)
• 1 tablespoon Red Chili Paste (adjust heat level)
• 1 teaspoon Coriander Powder (ground)
• 1 teaspoon Cumin Powder (ground)
• 1 tablespoon Cornstarch (prevents yogurt from curdling)
• 6 cloves Garlic Cloves (peeled and minced)
• 6 large Hard‑Boiled Eggs (peeled)
• 200 grams Processed Cheese (e.g., cheddar or processed cheese, grated)
• 100 ml Heavy Cream (for richness in the white sauce)
• 2 tablespoons Fresh Mint Leaves (chopped, for garnish)
• 1 inch Fresh Ginger (grated, for garnish)
• 2 pieces Green Chilies (slit, adjust heat)
• 0.5 teaspoon Black Pepper Powder (for final garnish)
• 2 tablespoons Cooking Oil (vegetable or canola oil; mustard oil optional but omitted)

Instructions

1. Prepare the Chicken

   Rinse the 6 chicken pieces, pat them dry with paper towels, and set aside on a plate.

   Time: PT5M

2. First Marinade – Mayo Base

   In a bowl combine 2 tbsp mayonnaise with 1 tsp salt (optional squeeze of lemon for extra tang). Coat all chicken pieces thoroughly, cover, and let rest for 10 minutes.

   Time: PT10M

3. Second Marinade – Yogurt & Spices

   In a separate bowl whisk together 3 cups plain yogurt, 1 tbsp red chili paste, 1 tsp coriander powder, 1 tsp cumin powder, 1 tbsp cornstarch, and 2 tbsp mayonnaise. Add the chicken from step 2 and coat again. Cover and let rest another 10 minutes.

   Time: PT10M

4. Final Rest Before Cooking

   Combine the two marinades in one bowl, give the chicken a final gentle toss, and let it rest for at least 15 minutes at room temperature.

   Time: PT15M

5. Prepare the White Garlic‑Cheese Sauce

   In a blender combine 6 boiled eggs (halved), 6 peeled garlic cloves, 200 g grated processed cheese, 100 ml heavy cream, and a pinch of salt. Blend to a smooth, thick paste.

   Time: PT10M

6. Start Cooking – First Side

   Heat 2 tbsp oil in a pan over low heat. Arrange the marinated chicken pieces in a single layer, cover with the lid, and cook for 10 minutes.

   Time: PT10M

   Temperature: Low heat

7. Flip, Sauce & Continue Cooking

   Flip the chicken pieces, spread a generous layer of the white sauce over each piece, and continue cooking for another 10 minutes, brushing additional sauce every 5 minutes.

   Time: PT10M

   Temperature: Low heat

8. Final Uncovered Finish

   Remove the lid, increase heat slightly, and cook uncovered for 5 minutes to set the sauce and develop a light golden color.

   Time: PT5M

   Temperature: Medium‑low heat

9. Garnish and Serve

   Sprinkle chopped mint, grated ginger, slit green chilies, and a pinch of black pepper over the chicken. Serve hot with naan or rice.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Drumsticks/Thighs: Chicken thighs, Chicken leg quarters
• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Plain Full‑Fat Yogurt: Greek yogurt, buttermilk
• Instead of Red Chili Paste: Red chili powder, Sriracha
• Instead of Cornstarch: All‑purpose flour
• Instead of Garlic Cloves: Garlic paste
• Instead of Processed Cheese: Mozzarella, Cheddar
• Instead of Heavy Cream: Full‑fat milk
• Instead of Fresh Mint Leaves: Coriander leaves
• Instead of Green Chilies: Jalapeño
• Instead of Cooking Oil: Vegetable oil

Equipment Needed

• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Whisk or Spoon
• Pan with Lid
• Tongs
• Grater
• Blender or Food Processor (optional)
• Measuring Spoons
• Timer

Critical Steps — Do Not Skip

• First mayo‑based marination adds tanginess.
• Cornstarch in the yogurt mix prevents curdling.
• Cooking on low heat with a lid creates a steam‑bake effect.
• Basting the chicken with white sauce every 5 minutes locks in moisture.
• Final garnish of mint, ginger, and green chilies gives the dish its Indian character.

Chef Tips from the Video

• Use full‑fat mayonnaise for a richer, silkier texture.
• If you like a smoky note, briefly sear the chicken on high heat before marinating.
• For extra heat, increase the amount of green chilies or add a dash of smoked paprika to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken portions for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor; keep refrigerated.
• Prepare the white sauce in advance and refrigerate; gently re‑warm before use.
• Chop mint, ginger, and green chilies ahead of time and store in a small airtight jar.

Frequently Asked Questions