Saliha Mahmood-Ahmed served up a tasty Dubai iffa chicken with tomato tamarind salad and saffron butter rice on Saturday Kitchen.<\/p>\n
The ingredients for the marinade are: 1 tbsp garlic paste or 4 garlic cloves, crushed, 1 heaped tsp ginger paste or small thumb-sized piece fresh root ginger, peeled and very finely chopped, 1 tsp dried lime powder, 1 tsp black cumin seeds (shahi kala jeera), toasted, 1 tsp ground coriander, 2 heaped tsp mild Kashmiri chilli powder, 1 tsp fenugreek leaves, 125g full-fat Greek-style yoghurt, 1 tsp MSG and 1 tbsp papaya paste.<\/p>\n
For the chicken: 1kg chicken thighs, boneless, skin removed and flattened slightly, 30g ghee and 2 tbsp pomegranate seeds, to garnish (optional).<\/p>\n
For the iffa sauce: 3 small free-range eggs, hard-boiled, shell removed, egg whites only (with yolks discarded), 1 tsp garlic paste, 175ml double cream, 75g cheddar, grated and salt.<\/p>\n
For the saffron rice: 300g sella basmati rice, 1 tsp ground turmeric, 50g ghee, generous pinch saffron, crushed and bloomed with two ice cubes on top in a bowl and salt.<\/p>\n
For the tomato tamarind salad: 2 tbsp tamarind paste, 1 tbsp date molasses, 2 tbsp extra virgin olive oil, 1 tsp black cumin seeds (shahi kala jeera), toasted, 300g tomatoes (any shape, size or colour), sliced into thin wedges, 1 banana shallot, thinly sliced, 1 Persian cucumber, seeds removed and thinly sliced, handful roughly chopped fresh coriander and salt.<\/p>\n