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Dubai has always been a second home for Indians, particularly those from the southern states. It is a city where the glittering skyscrapers often overshadow the humble street food corners, yet it is these very corners that frequently capture the heart of the internet. Recently, one particular dish has managed to leap from the narrow lanes of Deira and Karama into the global spotlight. This is the Iffa Chicken, a dish that has become a viral sensation on social platforms, drawing massive crowds of expats and tourists alike. For us Indians, the appeal of this dish is almost primal. We have a long-standing love affair with tandoori and kebabs, but the Iffa Chicken offers something slightly different. It is a fusion of Middle Eastern charcoal grilling techniques and the bold, unapologetic spice profiles of Malabari cuisine. It is not just food; it is a cultural handshake between the United Arab Emirates and the coastal regions of India.
What Exactly Is Iffa Chicken?
At its core, Iffa Chicken refers to a specific style of charcoal-grilled chicken served at the Iffa Restaurant in Dubai. While grilled chicken is a staple across the Middle East, usually known as Shish Taouk or Farrouj Meshwi, the Iffa version stands out because of its signature green marinade and its incredibly rich texture. Unlike the traditional red tandoori chicken which relies heavily on Kashmiri chilli powder, this viral chicken is defined by its vibrant green hue and a pungent, spicy kick that is softened by the addition of cream. The marinade is a thick paste made primarily from green chillies, garlic, ginger, and a blend of secret spices that hint at a Kerala influence. The addition of heavy cream or malai is what sets it apart, creating a protective layer that keeps the juices locked inside while the charcoal provides a smoky exterior. The result is a smoky, slightly charred skin with meat that remains incredibly succulent.
Image credit: Adobe Stock
It is typically served with a side of fluffy kuboos, a generous serving of toum, and a spicy green dip that doubles down on the heat. A few pickles and some fresh salad on the side provide the necessary crunch and acidity to cut through the richness of the cream-infused meat.
Why Has It Become So Popular?
There are several reasons why this dish has captured the imagination of foodies. Firstly, there is the visual appeal. Seeing rows of chickens turning golden brown over glowing embers is inherently appetising. When social media influencers began posting videos of the juice dripping off the chicken as it was torn apart by hand, the internet did what it does best: it made it a must-try.
Secondly, for the Indian diaspora in Dubai, this dish tastes like home but with a luxurious twist. It reminds one of the street-side grills in Kozhikode or Kochi, yet it has the creamy indulgence of a North Indian Malai Tikka. It is incredibly affordable, making it accessible to everyone from blue-collar workers to high-flying tourists. In a city where a meal can easily cost hundreds of dirhams, finding a delicious, filling, and viral-worthy meal for a fraction of that price is a major win.
Finally, the flavour profile is perfectly tuned to the Indian palate. We generally find traditional Middle Eastern grills a bit mild. Iffa Chicken changes that by introducing a level of heat that satisfies the desi craving for spice, while the cream ensures the heat does not become uncomfortable. It is a masterclass in balance.
Image credit: Adobe Stock
Recreating The Magic: The Home Recipe
You do not need to book a flight to Dubai to experience these flavours. While you might lack a massive industrial charcoal grill, you can achieve a very similar result using a standard oven, an air fryer, or even a heavy-bottomed grill pan. Here is how you can bring the taste of Dubai to your Indian kitchen using that essential creamy touch.
The Ingredients
For the chicken:
• 1 kg whole chicken, cut into four large pieces or butterflied
• 2 tablespoons of thick curd or Greek yoghurt
• 3 tablespoons of heavy cooking cream or fresh malai
• 1 tablespoon of lemon juice
• Salt to taste
• 1 tablespoon of vegetable oil
For the green marinade:
• 10 to 12 spicy green chillies (adjust according to your heat tolerance)
• 10 cloves of garlic
• 2 inches of fresh ginger
• A handful of fresh coriander leaves
• A handful of fresh mint leaves
• 1 teaspoon of black pepper powder
• 1 teaspoon of garam masala
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
Image credit: Adobe Stock
The Preparation
Step 1: The Marinade
Start by grinding the green chillies, garlic, ginger, coriander, and mint into a very smooth, thick paste. Do not add too much water; you want the paste to be concentrated. In a large mixing bowl, combine this green paste with the curd, heavy cream, lemon juice, salt, and oil. Whisk it well until you have a smooth, pale green, and creamy mixture.
Step 2: Prepping the Chicken
Make deep gashes in the chicken pieces. This is crucial because it allows the creamy marinade to reach the centre of the meat and helps it cook faster. Rub the marinade all over the chicken, making sure to get it into every cut and crevice. The cream in the marinade will help the spices stick to the meat better.
Step 3: The Waiting Game
Cover the bowl and let the chicken marinate in the refrigerator for at least four hours. If you can leave it overnight, the results will be even better. The fats in the cream and the acids in the curd will work together to break down the fibres of the meat, making it exceptionally tender.
Step 4: The Grilling
If you are using an oven, preheat it to 220 degrees Celsius. Place the chicken on a wire rack with a tray underneath to catch the drippings. Bake for about 25 to 30 minutes, turning once halfway through. To get that charred look, turn on the broiler or the top heating element for the last 5 minutes. The cream will caramelise slightly, giving it a beautiful crust.
If you are using a pan, heat a little oil and butter on medium-high heat. Place the chicken pieces and cook each side for 8 to 10 minutes. Use a lid to trap the steam for a few minutes to ensure the chicken is cooked through, then remove the lid to crisp up the skin.
Step 5: The Smoky Touch
To get that authentic charcoal flavour, use the dhungar method. Light a small piece of charcoal until it is red hot. Place a small metal bowl or a piece of aluminium foil in the centre of your cooked chicken container. Put the hot charcoal in it, pour a teaspoon of ghee or oil over the coal, and immediately cover the container with a tight lid. Let it sit for 5 minutes. The smoke will infuse the creamy meat with that unmistakable grill aroma.
Serving It Up
Serve your home-made Iffa Chicken with warm rotis, parathas, or pita bread. The presence of cream in the recipe makes it pair excellently with a simple onion and mint salad. You can also make a quick garlic dip by blending garlic, oil, and a little bit more of that heavy cream for a truly decadent experience.
