Two medium sized chicken breast, cut in strips
1 tsp butter
1/2 cup yoğurt, room temperature
1/2 cup milk
2 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
2 medium sized white potatoes, thinly shredded julienne
1 cup sunflower oil
1 tbsp butter
1-2 garlic clove,mashed with salt
1 tsp red pepper paste
1 tbsp tomato paste
First, fill a medium sized plastic bowl halfway with water and add 1 tbsp salt in it. Soak the potato slices in it for about 20 minutes.
Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil. Serve while still warm.
Marinate the chicken strips for about 4 hours or overnight in the fridge in a container with a lid. Bring the chicken to room temperature 10 minutes before cooking. Heat up the Teflon pan. Than put the chicken strips and butter in it. Cook until the chicken is tender at low-medium heat. Turn the heat off.
Place the fried potatoes on a serving dish. Arrange the cooked chicken on them. Pour the plain yogurt all over the fries. Melt the butter in a small pan. Add in the garlic, red pepper paste and tomato paste. When the the butter starts bubbling, pour over the Tavuk Çökertme.