Dubai iffa chicken with tomato tamarind salad and saffron butter rice

Name: Dubai iffa chicken with tomato tamarind salad and saffron butter rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Georgian
Ingredients: 800.00 g chicken thighs; 20.00 g garlic paste; 20.00 g ginger paste; 10.00 ml Lime juice; 5.00 g Caraway seeds; 5.00 g Coriander (powder); 5.00 g Chilli powder; 5.00 g Fenugreek; 50.00 g Yoghurt; 50.00 g Papaya; 60.00 g Ghee; 50.00 g pomegranate seeds; 100.00 ml Double cream; 50.00 g Cheddar; 250.00 g Basmati rice; 2.00 g Turmeric; 0.10 g Saffron; 15.00 g tamarind paste; 30.00 ml date molasses; 5.00 ml Olive Oil; 2.00 g cumin seeds; 150.00 g tomatoes; 50.00 g Shallot; 100.00 g Cucumber; 15.00 g Fresh coriander; 10.00 g Salt

This creamy chicken recipe is a viral sensation on social media - and it tastes as good as it looks.

Prep30 min

Cook30 min

Servings4

Cal/serving680

#chicken#dinner#indian

Ingredients

Servings

Lime juice10 ml
Double cream100 ml
date molasses30 ml
Olive Oil5 ml

Instructions

11 steps

1
To make the marinade, place all of the ingredients in a bowl and mix well.
2
To make the chicken, place the chicken in a large bowl and add the marinade. Coat each thigh fully in the marinade. Chill in the fridge for at least a few hours. Bring to room temperature before cooking.
3
Heat the ghee in a large ovenproof non-stick frying pan or casserole over a medium heat. Add the chicken and fry for around 5 minutes on each side. Try not to move the thighs too much in order to achieve a deep golden brown colour.
4
Meanwhile, to make the iffa sauce, blend all of the ingredients in a blender or food processor to a smooth purée with no lumps.
5
Preheat the oven to 220C/200C Fan/Gas 7.
6
Add 100ml/3½fl oz boiling water to the chicken in the pan - this will create a thick sauce around the chicken. Spoon the iffa sauce over the chicken thighs and transfer to the oven. Bake for 15 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Scatter over the pomegranate seeds, if using.
7
To make the rice, boil the rice with the turmeric in a saucepan of boiling salted water according to packet instructions. Drain.
8
Melt the ghee in a large saucepan over a low heat and carefully pour in the bloomed saffron water.
9
Add the rice to the pan and fold through so that the ghee and saffron spread evenly through the rice. Cover with the lid and leave to steam for a few minutes over a very low heat.
10
To make the salad, mix the tamarind, date molasses, oil and cumin seeds together in a small bowl and season with salt. Place the tomatoes, shallot and cucumber in a large bowl, pour in the tamarind dressing and stir well. Dress with coriander leaves if desired.
11
Serve the Dubai iffa chicken with the rice and salad on the side.

Nutrition

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.

680

kcal

60g

Protein

36g

Carbs

32g

Fat

Fiber

My notes and cooking history

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Dubai iffa chicken with tomato tamarind salad and saffron butter rice

Ingredients

Instructions

Nutrition

My notes and cooking history

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