Craving something rich, creamy, and satisfying while still staying on track with your nutrition goals can feel like a challenge. The good news is that with a few smart ingredient swaps, it's possible to recreate indulgent comfort foods without sacrificing protein or piling on unnecessary calories. If you're looking for a flavour-packed dinner that tastes restaurant-worthy, this high-protein Iffa chicken recipe might be exactly what you need tonight.
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Fitness coach and food blogger Ralston D'Souza, who regularly shares healthy, high-protein recipes on social media, has revealed his take on Iffa chicken – a Dubai-style viral dish celebrated for its rich, creamy texture and bold garlicky flavour. In an Instagram video shared on June 6, D'Souza walks viewers through the recipe step by step, highlighting that each serving packs an impressive 40 grams of protein, making it a healthier twist on the indulgent favourite.
Check out the full recipe below!
Ingredients
For chicken marinade
- 125g Greek yoghurt (or thick curd)
- 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 (or chicken breast)
For creamy garlic sauce
- 2 boiled egg whites
- 2 garlic cloves
- 1 cheese slice (about 25g)
- 1 tsp vinegar
- 80ml skim milk
- ¼ tsp salt
- ½ tsp sugar
For cooking
- 1 tsp oil
- Chopped coriander leaves, for garnish
Method
- Marinate the chicken: In a large bowl, combine the Greek yoghurt, ginger-garlic paste, Kashmiri chilli powder, turmeric, coriander powder, pepper, garam masala, salt, and vinegar. Add the chicken and mix well until each piece is evenly coated. Set aside to marinate for at least 30 minutes while you prepare the sauce.
- Prepare the sauce: Add the boiled egg whites, garlic cloves, cheese slice, vinegar, skim milk, salt, and sugar to a blender. Blend until smooth and creamy. Keep the sauce aside until ready to use.
- Cook the chicken: Heat one teaspoon of oil in a pan over high heat. Add the marinated chicken in a single layer and cook for four to five minutes on one side. Flip and cook for another four to five minutes on the other side until lightly charred and cooked through.
- Reduce and thicken: Continue cooking the chicken for an additional three to five minutes, allowing the yoghurt marinade to reduce and thicken into a flavourful coating.
- Add the creamy sauce: Pour the prepared garlic sauce evenly over the chicken. Reduce the heat to low, cover the pan, and cook for about three minutes so the sauce warms through and coats the chicken.
- Garnish and serve: Finish with a generous sprinkle of chopped coriander leaves. Serve hot on its own or pair with chapati, rice, or a side salad.
Macros (approx)
- 835 calories
- 123 g protein
- 31 g fat
- 17 g carbohydrates
Check out the full recipe below!
Ingredients
For chicken marinade
- 125g Greek yoghurt (or thick curd)
- 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 (or chicken breast)
For creamy garlic sauce
- 2 boiled egg whites
- 2 garlic cloves
- 1 cheese slice (about 25g)
- 1 tsp vinegar
- 80ml skim milk
- ¼ tsp salt
- ½ tsp sugar
For cooking
- 1 tsp oil
- Chopped coriander leaves, for garnish
Method
- Marinate the chicken: In a large bowl, combine the Greek yoghurt, ginger-garlic paste, Kashmiri chilli powder, turmeric, coriander powder, pepper, garam masala, salt, and vinegar. Add the chicken and mix well until each piece is evenly coated. Set aside to marinate for at least 30 minutes while you prepare the sauce.
- Prepare the sauce: Add the boiled egg whites, garlic cloves, cheese slice, vinegar, skim milk, salt, and sugar to a blender. Blend until smooth and creamy. Keep the sauce aside until ready to use.
- Cook the chicken: Heat one teaspoon of oil in a pan over high heat. Add the marinated chicken in a single layer and cook for four to five minutes on one side. Flip and cook for another four to five minutes on the other side until lightly charred and cooked through.
- Reduce and thicken: Continue cooking the chicken for an additional three to five minutes, allowing the yoghurt marinade to reduce and thicken into a flavourful coating.
- Add the creamy sauce: Pour the prepared garlic sauce evenly over the chicken. Reduce the heat to low, cover the pan, and cook for about three minutes so the sauce warms through and coats the chicken.
- Garnish and serve: Finish with a generous sprinkle of chopped coriander leaves. Serve hot on its own or pair with chapati, rice, or a side salad.
Macros (approx)
- 835 calories
- 123 g protein
- 31 g fat
- 17 g carbohydrates
Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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