A light and comforting dish made with warm spiced chicken, smooth yogurt, and a touch of crunch from toasted almonds. Easy to prepare and perfect for a relaxed meal.
Ingredients
Chicken
500–700 g chicken thighs or breast, sliced
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp turmeric
½ tsp black pepper
Salt to taste
Yogurt Sauce
2 cups plain yogurt
1–2 garlic cloves, crushed
1–2 tbsp tahini (optional but likely in the picture because of the creaminess)
Lemon juice (½ lemon)
Salt to taste
Toppings
A handful of toasted almonds
Chopped parsley
Olive oil drizzle
Preparation
Step 1: Prepare and Season the Chicken
Place the sliced chicken into a mixing bowl.
Add the olive oil, then sprinkle over the cumin, paprika, garlic powder, turmeric, black pepper, and salt.
Use your hands or a spoon to mix thoroughly, ensuring every piece of chicken is coated evenly with the seasoning.
Set aside for at least 10–15 minutes to allow the flavours to absorb. You can marinate longer if you wish.
Step 2: Cook the Chicken
Heat a large pan over medium–high heat.
Once the pan is hot, add the chicken pieces in a single layer.
Cook the chicken for 3–4 minutes without moving it, allowing a golden colour to form.
Flip the pieces and cook for another 3–4 minutes until fully cooked and lightly charred.
Remove from the heat and set aside. The pieces should look similar to the golden chicken strips in your photo.
Step 3: Make the Yogurt Sauce
In a medium bowl, add the plain yogurt.
Stir in the crushed garlic and lemon juice.
Add salt to taste and mix well.
If using, add the tahini and whisk until fully incorporated. Tahini helps achieve that thicker, creamier consistency.
Taste and adjust lemon, garlic, or salt as needed. The sauce should be smooth, creamy, and slightly tangy.
Step 4: Toast the Almonds
Heat a small amount of oil or butter in a small pan over medium heat.
Add the almonds and toast them, stirring frequently, until they turn a deep golden colour.
Remove them immediately onto a plate so they don’t burn, as nuts brown very quickly.
Step 5: Assemble the Fatteh
Spread a generous layer of the yogurt sauce across the bottom of your serving dish.
Place the cooked chicken pieces neatly on top of the yogurt.
Spoon a bit more yoghurt sauce around the chicken to create the creamy look shown in the photograph.
Make sure the chicken is still visible on top so the dish has contrast and texture.
Step 6: Finish and Garnish
Scatter the toasted almonds over the chicken.
Sprinkle the chopped parsley for freshness and colour.
Drizzle a small amount of olive oil over the top for shine and flavour.
Serve immediately while the chicken is warm and the yogurt is fresh and cool.
This dish is usually served with white rice!