Turkish Chicken

TURKISH CHICKEN

This quick Turkish-style creamy chicken is rich, cheesy, and incredibly satisfying—made in just 20 minutes with simple pantry ingredients. Juicy spiced chicken topped with a velvety white sauce and melted cheese, served best with flaky parathas. Comfort food that feels fancy, without the stress.

Ingredients
For the Chicken:
300–400 g boneless chicken (cut into small pieces)
Salt to taste
1 tsp garlic paste
½ tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp yogurt (curd)
1 tbsp tomato paste
1–2 tbsp oil
For the White Sauce:
1 tbsp butter
1 tbsp oil
1 tbsp all-purpose flour (maida)
1 cup milk
1 cheese slice
½ tsp chilli flakes
For Topping:
½ cup mozzarella cheese
Chilli flakes (optional)
Fresh coriander (chopped)
For Serving:
Flaky parathas

Method
Marinate boneless chicken with salt, garlic paste, red chilli powder, cumin powder, coriander powder, yogurt, tomato paste, and oil. Rest for 10 minutes.
Cook the chicken in a pan until tender and the gravy reduces.
In another pan, heat butter and oil. Add flour and cook briefly on low flame. Gradually add milk while stirring to avoid lumps. Add cheese slice and chilli flakes, cook until smooth and slightly thick.
Pour the white sauce over the chicken. Top with mozzarella, chilli flakes, and coriander. Cover and cook on low flame until the cheese melts.
Serve hot with flaky parathas.

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