Description
How to make tender Turkish chicken with garlic, yogurt and herbs in a silky white sauce that transforms ordinary weeknight dinners into something special.
Ingredients
Scale
Chicken and Base
- 2 lbs chicken thighs, bone-in, skin-on
- 2 tbsp olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Spice Blend
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cinnamon
Creamy White Sauce
- 1 cup plain Greek yogurt, room temperature
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
Instructions
- Season Chicken: Pat chicken thighs dry and season generously with salt, pepper, paprika, cumin, oregano, and cinnamon. Let rest 10 minutes for flavors to penetrate the meat properly.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Sear chicken skin-side down for 6-7 minutes until golden and crispy. Flip and cook 5 minutes more.
- Cook Aromatics: Remove chicken and set aside. Add onion to same pan and cook 4-5 minutes until translucent. Add garlic and cook 1 minute until fragrant.
- Make Roux: Sprinkle flour over onions and stir constantly for 1-2 minutes to cook out raw flour taste. This creates the base for our silky sauce.
- Build Sauce: Slowly whisk in warm chicken broth until smooth. Stir in cream, then temper yogurt by adding small spoonfuls of hot mixture before stirring yogurt back in.
- Simmer Together: Return chicken to pan, cover and simmer 15-20 minutes until chicken reaches 165°F internal temperature. Sauce should coat the back of a spoon nicely.
- Finish Dish: Stir in lemon juice and fresh dill during last 2 minutes. Taste and adjust seasoning as needed before serving over rice or with warm bread.
Notes
- Yogurt must be at room temperature to prevent curdling when added to hot mixture.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Heavy cream can be substituted with half-and-half but sauce will be slightly thinner.
- Serve immediately over rice or with warm bread for best experience.
- Fresh dill is essential – dried dill won’t provide the same bright flavor.
- Keep heat at medium-low once dairy is added to prevent sauce from breaking.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 12g
- Protein: 46g