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Turkish Chicken with Creamy White Sauce

High protein Turkish-spiced chicken baked in creamy white sauce and topped with melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Turkish
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g boneless chicken about 1.1 lbs, cut into bite-sized pieces (thighs or breasts)
  • 1/2 cup plain yogurt full-fat or Greek yogurt
  • 1 tablespoon garlic paste
  • 2 tablespoons tomato paste
  • 1 tablespoon vinegar white or apple cider
  • 1 teaspoon paprika powder
  • 1 teaspoon red chili powder reduce to 1/2 tsp for milder heat
  • 1 teaspoon cumin seeds or 3/4 tsp ground cumin
  • 1/2 teaspoon black pepper for marinade
  • 3/4 teaspoon salt for marinade
  • 1 tablespoon cooking oil for sautéing
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk 2% milk works too
  • 1/4 teaspoon black pepper for sauce
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt for sauce
  • 1/2 cup mozzarella cheese grated
  • 1/2 cup cheddar cheese grated
  • 2 tablespoons fresh cilantro or parsley chopped, for garnish

Equipment

  • large mixing bowl
  • Plastic wrap for covering marinade
  • large skillet
  • medium saucepan
  • whisk
  • 9x13-inch baking dish
  • Oven
  • Tongs or spatula
  • Grater for cheese
  • Cooking spray or butter for greasing

Method
 

  1. Place chicken pieces in a large bowl. Add salt, paprika, red chili powder, cumin seeds, black pepper, garlic paste, tomato paste, and vinegar. Mix thoroughly to coat evenly.
  2. Add yogurt and mix until chicken is completely covered. Cover bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
  3. Heat cooking oil in a large skillet over medium-high heat. Add marinated chicken with any clinging marinade. Reduce heat to medium-low and cook for 15-18 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature. Remove from heat and set aside.
  4. In a medium saucepan over medium-low heat, melt butter. Add flour and whisk continuously for 2-3 minutes until smooth and lightly golden. Don't let it brown.
  5. Gradually whisk in milk, starting with 1/4 cup, then adding the rest in a steady stream while whisking constantly to prevent lumps.
  6. Increase heat to medium and bring sauce to a gentle simmer. Reduce heat to low and cook for 8-10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  7. Season sauce with salt, black pepper, oregano, and parsley. Taste and adjust seasoning. Remove from heat.
  8. Preheat oven to 180°C (355°F). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  9. Transfer cooked chicken to prepared baking dish in a single layer. Pour creamy white sauce evenly over chicken, covering all pieces.
  10. Combine mozzarella and cheddar cheese, then sprinkle evenly over sauce-covered chicken.
  11. Bake for 10-12 minutes until cheese is melted and starting to turn golden. For extra browning, broil for 2-3 minutes, watching carefully.
  12. Remove from oven, garnish with chopped cilantro or parsley, and serve immediately.

Notes

IMPORTANT TIMING NOTE: The 40-minute total time reflects ACTIVE COOKING time only and does NOT include the 1-hour minimum marination time. Plan for 1 hour 40 minutes total from start to finish, or marinate the chicken the night before for convenience. For best flavor, overnight marination is highly recommended. Storage: Store in airtight container in refrigerator for up to 3 days. Reheating: Reheat in oven at 180°C (355°F) covered with foil for 15-20 minutes, or microwave individual portions on medium power. Add splash of milk if sauce is too thick. Freezing: Not recommended due to dairy-based sauce which can separate when thawed. If you must freeze, store in airtight container for up to 1 month, thaw overnight in fridge, and add milk when reheating. Substitutions: Use Greek yogurt for thicker marinade. Chicken breasts work but cook 3-4 minutes less to prevent drying. Ground cumin (3/4 tsp) can replace cumin seeds. Buttermilk or sour cream can substitute for yogurt. No-Oven Option: Melt cheese by covering skillet with lid over very low heat for 5-7 minutes instead of baking. Cheese won't brown but will be beautifully melted. Make-Ahead: Assemble entire dish up to 24 hours ahead, cover tightly, and refrigerate. Let sit at room temperature 20 minutes before baking, then add 5 minutes to baking time. White Sauce Tips: Add milk gradually while whisking to prevent lumps. Sauce should coat back of spoon when ready. If too thin, simmer longer. If lumpy, strain through fine-mesh sieve. Pro Tip: Broil for last 2-3 minutes for golden, crispy cheese, but watch carefully to prevent burning.