Turkish Chicken Recipe
Turkish Chicken Recipe
Ingredients
For Marination
- 500 g chicken, cut into pieces
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper
- 1/4 cup yogurt
For Cooking
- 2 tablespoons oil
- 1 onion, medium, chopped
- 2 tomatoes, pureed
- 1/2 cup water
- 2 tablespoons cream
- as needed green chilies, for garnish
- as needed coriander, for garnish
Instructions
- 1
In a bowl, combine the 500g chicken pieces with 1 tablespoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon black pepper, and 1/4 cup yogurt. Mix all ingredients thoroughly to coat the chicken. Marinate the chicken for 15 minutes.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a pan. Add the marinated chicken to the hot oil. Cook the chicken for 10 minutes, or until it is lightly browned. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min
- 3
In the same pan, add the 1 medium chopped onion. Sauté the onion until it turns golden.
⏱️ 5 min
- 4
Add 1 tablespoon of ginger garlic paste to the pan with the sautéed onions. Sauté for 1 minute.
⏱️ 1 min
- 5
Pour in the 2 pureed tomatoes. Cook the mixture until the oil separates from the gravy.
⏱️ 5 min
- 6
Add 1/2 cup of water to the pan and continue to cook for 5 minutes.
⏱️ 5 min
- 7
Return the previously cooked chicken pieces to the pan with the gravy. Mix well to combine.
⏱️ 2 min
- 8
Stir in 2 tablespoons of cream. Mix thoroughly.
⏱️ 1 min
- 9
Garnish the dish with fresh green chilies and chopped coriander before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Chicken Recipe
For Marination
- 500 g chicken, cut into pieces
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon black pepper
- 1/4 cup yogurt
For Cooking
- 2 tablespoons oil
- 1 onion, medium, chopped
- 2 tomatoes, pureed
- 1/2 cup water
- 2 tablespoons cream
- as needed green chilies, for garnish
- as needed coriander, for garnish
Instructions
- 1
In a bowl, combine the 500g chicken pieces with 1 tablespoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon black pepper, and 1/4 cup yogurt. Mix all ingredients thoroughly to coat the chicken. Marinate the chicken for 15 minutes.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a pan. Add the marinated chicken to the hot oil. Cook the chicken for 10 minutes, or until it is lightly browned. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min - 3
In the same pan, add the 1 medium chopped onion. Sauté the onion until it turns golden.
⏱️ 5 min - 4
Add 1 tablespoon of ginger garlic paste to the pan with the sautéed onions. Sauté for 1 minute.
⏱️ 1 min - 5
Pour in the 2 pureed tomatoes. Cook the mixture until the oil separates from the gravy.
⏱️ 5 min - 6
Add 1/2 cup of water to the pan and continue to cook for 5 minutes.
⏱️ 5 min - 7
Return the previously cooked chicken pieces to the pan with the gravy. Mix well to combine.
⏱️ 2 min - 8
Stir in 2 tablespoons of cream. Mix thoroughly.
⏱️ 1 min - 9
Garnish the dish with fresh green chilies and chopped coriander before serving.
⏱️ 1 min