Iffa Chicken
Monday, February 23, 2026
Bold Spices. Creamy Sauce. Smoky Finish.
This Viral Dubai-style Iffa Chicken ticks every box. 🔥
I came across this Viral Dubai-style Iffa Chicken on my explore page, and I couldn't resist adding my own twist to it and giving it a
try. It was so delicious, that I
immediately moved it up my posting schedule.
This recipe draws inspiration from South Asian and Middle Eastern
flavours, combining a spiced yoghurt-marinated chicken base with a rich,
creamy topping and a signature charcoal smoke finish. The traditional
smoking method gives it that
unmistakable restaurant-style aroma without needing an outdoor grill. It's
comfort food with flair.
Now let's talk about the Creamy White Sauce, because I know the
boiled egg ingredient might raise an eyebrow. As someone who isn't fond of boiled eggs, I was pleasantly surprised. The sauce
blends into a smooth, luscious topping with
no noticeable eggy smell or taste whatsoever. Instead, it adds body
and richness, creating a beautifully balanced finish that ties the entire
dish together.
This viral chicken recipe genuinely lives up to
expectations, and is absolutely worth trying.
With simple ingredients you have in the kitchen, it's easy to prep and
cook. Can be served with roti, naan or rice.
TikTok
@spicyfusionkitchen Viral Dubai-style Iffa Chicken 🔥🤤 My version of a viral chicken recipe, turned out so delicious, that I immediately moved it up my posting schedule. When it comes to the Creamy White Sauce, I know the boiled egg part might raise an eyebrow. As someone who isn't fond of boiled eggs, I was surprised. Trust me, the smell or taste does not come through in the end. This dish also pairs well with either roti, naan or rice. Full Recipe - www.spicyfusionkitchen.com 🔗 #viraldubai #food #easyrecipe #Ramadan #foodtiktok ♬ Love and Life (Vocals Only) - Salma Mesallam
Ingredients
Chicken
7 - 8 Chicken Pieces (bone-in or boneless)
1/2 Cup Plain or Greek Yoghurt
2 tsp Crushed Garlic
2 tsp Grated Ginger
1 Tbsp Ground Green Chillies (Green Chilli Masala Paste)*
2 - 3 tsp Kashmiri Red Chilli Powder*
2 tsp Red Chilli Powder*
1/2 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Salt
1/4 tsp Black Pepper*
1 - 2 Tbsp Lemon Juice
* Adjust the chillies and pepper to your heat preference.
2 Tbsp Oil
White Creamy Sauce
2 Boiled Eggs - Whites
2 - 3 Garlic Cloves
2 Tbsp Garlic Sauce
1/4 Cup Grated Cheese (Gouda/Cheddar/Mozarella)
3 Tbsp Mayonnaise
3 - 4 Tbsp Milk - helps thin out the sauce
Pinch of Salt
1/2 tsp Sugar
Extra
1 Small Coal
1 tsp Ghee (or oil)
2 Cardamon Pods
3 - 4 Cloves
1 Small Cinnamon Stick
Handful Fresh Coriander - garnish
Method With Pictures
1. In a large mixing bowl, combine the chicken with plain or Greek yoghurt,
crushed garlic, grated ginger, ground green chillies (or green chilli masala
paste), Kashmiri red chilli powder, regular red chilli powder, garam masala,
ground coriander, salt, black pepper and lemon juice.
2. Mix and leave the chicken to marinate for 30 minutes.
3. Prepare the creamy white sauce by adding the whites of two boiled eggs,
garlic cloves, garlic sauce, cheese (gouda/cheddar/mozzarella), mayonnaise,
milk, salt, and a pinch of sugar to a food processor or chopper.
4. Blend until completely smooth and creamy. The sauce should be thick yet
pourable. Set aside until ready to use.
5. Heat the oil in a heavy-based pot over medium heat for 1 - 2 minutes.
Add the marinated chicken in and sear for 2 - 3 minutes on one side,
allowing it to brown and develop flavour before turning the pieces
over.
6. Next, pour in 1/2 to 1 cup of water, depending on how much base gravy
you prefer. For a traditional finish, keep the base relatively dry as the
creamy white sauce will be the main sauce of the dish. Reduce the heat to
medium-low, cover, and allow the chicken to cook gently.
7. Turn the chicken pieces occasionally and cook for 35-40 minutes. The
chicken is ready when it is tender and fully cooked through, and you notice
the oil separating from the masala (a sign that the spices have cooked out
properly and the gravy has reduced).
8. Once cooked, it's time to add a smoky flavour to the cooked chicken.
Turn the heat off before placing a small heatproof steel bowl (or a tightly
shaped foil cup) in the centre of the pot. Heat a piece of charcoal until
red-hot. Carefully place it in the bowl, then immediately add cardamom pods,
a cinnamon stick, cloves, and a spoonful of ghee or oil on top of the coal.
As it begins to release aromatic smoke, quickly cover the pot with a
tight-fitting lid and allow the chicken to smoke for 5 minutes.
9. Carefully remove the charcoal from the pot and set it aside to cool
completely. Pour the prepared creamy white sauce over the smoked chicken and
cook on low heat for a further 5 minutes, allowing the flavours to combine
while the sauce gently thickens and heats through.
Safety Note: Never discard hot
charcoal directly into the bin; wait until it has fully cooled to prevent
any risk of fire.
10. Garnish with freshly chopped coriander and serve hot with naan, roti or
fragrant rice.
Method
- In a large mixing bowl, combine the chicken with plain or Greek yoghurt, crushed garlic, grated ginger, ground green chillies (or green chilli masala paste), Kashmiri red chilli powder, regular red chilli powder, garam masala, ground coriander, salt, black pepper and lemon juice. Mix and leave the chicken to marinate for 30 minutes.
- Prepare the creamy white sauce by adding the whites of two boiled eggs, garlic cloves, garlic sauce, cheese (gouda/cheddar/mozzarella), mayonnaise, milk, salt, and a pinch of sugar to a food processor or chopper. Blend until completely smooth and creamy. The sauce should be thick yet pourable. Set aside until ready to use.
- Heat the oil in a heavy-based pot over medium heat for 1 - 2 minutes. Add the marinated chicken in and sear for 2 - 3 minutes on one side, allowing it to brown and develop flavour before turning the pieces over.
- Next, pour in 1/2 to 1 cup of water, depending on how much base gravy you prefer. For a traditional finish, keep the base relatively dry as the creamy white sauce will be the main sauce of the dish. Reduce the heat to medium-low, cover, and allow the chicken to cook gently.
- Turn the chicken pieces occasionally, and cook for 35 - 40 minutes. The chicken is ready when it is tender and fully cooked through, and you notice the oil separating from the masala (a sign that the spices have cooked out properly and the gravy has reduced).
- Once cooked, it's time to add a smoky flavour to the cooked chicken. Turn the heat off before placing a small heatproof steel bowl (or a tightly shaped foil cup) in the centre of the pot. Heat a piece of charcoal until red-hot. Carefully place it in the bowl, then immediately add cardamom pods, a cinnamon stick, cloves, and a spoonful of ghee or oil on top of the coal. As it begins to release aromatic smoke, quickly cover the pot with a tight-fitting lid and allow the chicken to smoke for 5 minutes.
- Carefully remove the charcoal from the pot and set it aside to cool completely. Pour the prepared creamy white sauce over the smoked chicken and cook on low heat for a further 5 minutes, allowing the flavours to combine while the sauce gently thickens and heats through. Safety Note: Never discard hot charcoal directly into the bin; wait until it has fully cooled to prevent any risk of fire.
- Garnish with freshly chopped coriander and serve hot with naan, roti or fragrant rice.
Pin This Recipe
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and recipe links to any board are automatically added.
I hope you enjoy this
Iffa Chicken recipe.
you may be interested in also checking out
these similar main meal recipes:
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