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Spiced Turkish Chicken with Creamy Garlic Yogurt Sauce

Warmly spiced, charred chicken served over a cool garlic and herb yogurt sauce for a bold Mediterranean dinner ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Turkish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp red pepper flakes Aleppo pepper preferred
  • salt and black pepper to taste
  • 1 cup plain Greek yogurt full-fat or 2%
  • 1 tbsp lemon juice
  • 1 clove garlic finely grated or mashed into a paste
  • 1 tbsp fresh dill or mint chopped
  • pinch of salt for the yogurt sauce

Equipment

  • Large skillet or grill pan
  • mixing bowl
  • Small bowl for sauce
  • Instant-read meat thermometer

Method
 

  1. In a large bowl, whisk together olive oil, tomato paste, minced garlic, smoked paprika, oregano, cumin, red pepper flakes, salt, and pepper into a uniform paste. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  2. While the chicken marinates, whisk together Greek yogurt, lemon juice, grated garlic, fresh dill or mint, and a pinch of salt in a small bowl. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  3. Heat a large skillet or grill pan over medium-high heat until very hot. Add the marinated chicken pieces in a single layer without crowding. Work in batches if needed.
  4. Cook for 5 to 7 minutes per side without moving the chicken until a deep, caramelized crust develops and the chicken reaches 165°F internally.
  5. Remove from pan and let the chicken rest for 3 to 5 minutes.
  6. Spread a generous layer of cold garlic yogurt sauce across the base of each plate. Top with the warm spiced chicken. Garnish with additional fresh herbs and a pinch of Aleppo pepper if desired. Serve immediately.

Notes

Storage: Store chicken and yogurt sauce in separate airtight containers for up to 3 days. Reheat chicken in a skillet over medium heat. Serve yogurt sauce cold directly from fridge. Chicken freezes well up to 2 months; make fresh sauce when serving. Substitutions: Swap tomato paste for Turkish red pepper paste (Biber Salçası). Replace Greek yogurt with labneh for a thicker sauce. Use Aleppo pepper in place of red pepper flakes for a more authentic flavor. Serving: Best with warm pita, Turkish rice pilaf with orzo, shepherd's salad, or roasted cauliflower.