Imported from Instagram

Creamy Cheesy Turkish Chicken

Name: Creamy Cheesy Turkish Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5 servings
Cuisine: Middle Eastern
Ingredients: 1 kg Boneless chicken (The source specifies 5 pieces.); 200 g Dahi (yogurt); 1 tsp Salt (Or to taste.); 1 tsp Red chili powder; 1 tsp Black pepper powder; 1 tsp Cumin powder (Also called jeera powder.); 2 tsp Paprika; 2 tbsp Tomato paste; 2 tbsp Ginger and garlic paste (Source amount is a range: 2–3 tbsp.); 1 Lemon (Juice and mix into the marinade.); 2 cubes Butter (For cooking the chicken; source amount is a range.); 3 cubes Butter (For the white sauce; source amount is a range.); 3 tbsp Maida (all-purpose flour); 1 cup Milk; 1 tsp Garlic granules; 0.5 tsp Salt; 0.5 tsp Chili flakes; 0.5 tsp Black pepper powder; 0.5 tsp Oregano; 1 tsp Parsley (For the white sauce; source does not specify dried or fresh.); Mozzarella (Amount not specified; add to finish the dish.); Parmesan (Amount not specified; add to finish the dish.); Fresh parsley (For finishing; amount not specified.); Chili flakes (A little, for finishing; amount not specified.)

Recipe by Waheiba Cooking @waheiba_cooking · Instagram

Imported by Manahil Jawed on SeeMeCook

Boneless chicken is marinated in yogurt, lemon, tomato, and spices, then cooked with a creamy seasoned white sauce and finished with mozzarella, Parmesan, parsley, and chili flakes. Serve hot with toasted bread, pita, rice, fries, or laacha paratha.

5 servings60 minMiddle Eastern

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Ingredients

1 kg Boneless chicken (The source specifies 5 pieces.)
200 g Dahi (yogurt)
1 tsp Salt (Or to taste.)
1 tsp Red chili powder
1 tsp Black pepper powder
1 tsp Cumin powder (Also called jeera powder.)
2 tsp Paprika
2 tbsp Tomato paste
2 tbsp Ginger and garlic paste (Source amount is a range: 2–3 tbsp.)
1 Lemon (Juice and mix into the marinade.)
2 cubes Butter (For cooking the chicken; source amount is a range.)
3 cubes Butter (For the white sauce; source amount is a range.)
3 tbsp Maida (all-purpose flour)
1 cup Milk
1 tsp Garlic granules
0.5 tsp Salt
0.5 tsp Chili flakes
0.5 tsp Black pepper powder
0.5 tsp Oregano
1 tsp Parsley (For the white sauce; source does not specify dried or fresh.)
Mozzarella (Amount not specified; add to finish the dish.)
Parmesan (Amount not specified; add to finish the dish.)
Fresh parsley (For finishing; amount not specified.)
Chili flakes (A little, for finishing; amount not specified.)

Steps

1
Put the boneless chicken in a bowl with the dahi, salt, red chili powder, black pepper, cumin, paprika, tomato paste, and ginger-and-garlic paste. Squeeze in the lemon and mix well to coat the chicken.
2
Cover and marinate for 20–30 minutes to develop the flavor.
3
Melt 2–3 cubes of butter in a pan. Add the marinated chicken and cook for 15–20 minutes on low-high heat, as stated in the source.
4
In a separate pan, melt 3–4 cubes of butter for the white sauce. Add the maida and stir for 2–3 minutes on low-high heat.
5
Add the milk and stir well. Add the garlic granules, salt, chili flakes, black pepper, oregano, and parsley. Mix until smooth.
6
Pour the white sauce over the chicken. The source calls it “white pasta”; this is interpreted as the white sauce described immediately before it.
7
Add mozzarella and Parmesan. Finish with fresh parsley and a little chili flakes.
8
Cook for 4–5 minutes only. The transcript says to cover during this final cooking period.
9
Serve hot with toasted bread, pita, rice, crispy fries, or laacha paratha.

Notes

The source says “low high” for the cooking heat, which is unclear; it gives no precise temperature. Amounts for mozzarella, Parmesan, and garnishes are not specified. The source lists serving accompaniments but does not include them as measured recipe ingredients.