Podcast

Malai Tawa Boti and Iffa Chicken

by StudioLink's Diet.
February 11, 2026
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EBT-Friendly: 100% of ingredients

Made by Aathira Sethumadhavan

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A luxurious Indian fusion dish featuring succulent, cream-marinated chicken in a rich, spiced gravy, topped with a unique creamy “Iffa” sauce made from egg whites and cheese. Restaurant-quality flavor made healthy at home.

Ingredients:

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For the Chicken Marinade
  •   500 g boneless chicken thigh (cubed)
  •   150 g Greek yogurt (thick curd )
  •   1 1/2 tbsp ginger garlic paste
  •   1 1/2 tsp green chili paste
  •   3 tbsp coriander (stems and leaves, chopped)
  •   1 1/2 tsp coriander powder
  •   1 1/2 tsp garam masala
  •   1 tsp chili flakes
  •   1 tsp salt (to taste)
  •   3/4 tsp black pepper
  •   1 1/2 tbsp lemon juice
 
For the Creamy Iffa Sauce
  •   3 boiled egg whites
  •   30 g grated cheese (mozzarella + cheddar mix)
  •   2 cloves garlic
  •   5-6 tbsp skim milk
  •   1 water (hot (as needed))
  •   1 pinch salt
 
For Cooking
  •   1 oil spray
  •   1 medium onion
  •   2 green chilis (slit)
  •   1 coriander (fresh, for garnish)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate the chicken:
    1. In a large bowl, mix together curd, ginger garlic paste, green chilli paste, chopped coriander, coriander powder, garam masala, chilli flakes, salt, black pepper, and lemon juice.
    2. Add the chicken cubes and mix well until fully coated.
    3. Cover and marinate for a minimum of 1 hour, or overnight in the refrigerator for the best flavour.
  2. Make the creamy Iffa sauce:
    1. In a blender, combine the boiled egg whites, grated cheese, garlic cloves, skim milk, a splash of hot water, honey, and a pinch of salt.
    2. Blend until completely smooth. The sauce should be thick but pourable. Add more hot water if needed. Set aside.
  3. Cook the chicken:
    1. Heat a pan over medium heat and spray with oil or add 1 tsp oil.
    2. Add the marinated chicken to the pan and spread it evenly. Cook on medium heat.
    3. Let the chicken release its water. Continue cooking until the water evaporates and the oil separates, creating a thick, malai tikka-style gravy.
    4. Add the thinly sliced onions and slit green chillies. Mix well and cook for 1-2 minutes.
    5. Drizzle half of the prepared creamy Iffa sauce over the chicken.
    6. Cover the pan and cook on low flame for 30 seconds.
    7. Switch off the heat and garnish generously with fresh coriander.
  4. Serve:
    1. Serve hot with roti or paratha. Drizzle the remaining Iffa sauce over the top while serving or at the table.

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