Creamy Garlic Chicken Shawarma

introduction

Creamy Garlic Chicken Shawarma is a soft, easy meal with bold garlic flavor. The chicken stays juicy and the cream makes a simple sauce. This dish works for a quick weeknight dinner or a relaxed meal with friends. Try a related creamy chicken idea for more sauce tips: creamy garlic parmesan chicken.

why make this recipe

Make this recipe because it is fast, tasty, and uses simple ingredients. You get warm spices, garlic, and a smooth cream sauce. It needs little work but looks and tastes special.

how to make Creamy Garlic Chicken Shawarma

Follow the steps below in order. Keep the chicken coated in the marinade for best flavor. For a slightly different cook method or oven version, see another simple creamy garlic recipe here: creamy garlic parmesan chicken recipe.

Ingredients :

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish)

Directions :

1. In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper.
2. Add the chicken thighs to the bowl and coat them well with the marinade.
3. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator.
4. Heat a skillet over medium heat and add the marinated chicken. Cook for about 6-7 minutes per side, or until fully cooked and golden brown.
5. Remove the chicken from the skillet and let it rest.
6. In the same skillet, add heavy cream and cook for 2-3 minutes until thickened.
7. Slice the chicken and return it to the skillet, tossing in the garlic sauce.
8. Serve hot, garnished with fresh parsley.

how to serve Creamy Garlic Chicken Shawarma

Serve the chicken over rice, in warm pita bread, or with a side salad. Add pickles, sliced tomatoes, or thin onions for extra taste. Spoon extra sauce over the chicken for a richer plate.

how to store Creamy Garlic Chicken Shawarma

Cool the chicken to room temperature. Put in an airtight container and keep in the fridge up to 3 days. Reheat gently in a skillet or microwave. If you freeze it, use a freezer-safe container and keep up to 2 months. Thaw in the fridge before reheating.

tips to make Creamy Garlic Chicken Shawarma

• Marinate longer (a few hours or overnight) for deeper flavor.
• Pat the chicken dry before cooking to get a nice brown color.
• Use a heavy skillet so the chicken cooks evenly.
• Do not boil the cream; heat it gently to avoid curdling.
• For extra garlic kick, add another clove or two of minced garlic when you add the cream.

variation (if any)

• Use chicken breasts instead of thighs; cook a bit less time.
• Add a squeeze of lemon to the sauce for brightness.
• Stir in a spoon of Greek yogurt in place of some cream for a tangy sauce.
• Make it spicy with a pinch of cayenne or chili powder.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works. Cook a little less time and watch for doneness so it stays juicy.

Q: Can I skip the cream?
A: You can skip or replace it with Greek yogurt. The texture will change but the dish will still taste good.

Q: How long should I marinate the chicken?
A: At least 30 minutes. For best taste, marinate a few hours or overnight in the fridge.

Q: Is this recipe freezer-friendly?
A: Yes. Cool fully, store in a freezer container, and freeze up to 2 months. Thaw in the fridge before reheating.

Conclusion

If you want more ideas for shawarma with garlic sauce, check these recipes for extra inspiration: Chicken Shawarma with Garlic Sauce – Lite Cravings and Chicken Shawarma with Garlic White Sauce – Craving California.

Creamy Garlic Chicken Shawarma

A soft and flavorful dish featuring juicy chicken thighs coated in a creamy garlic sauce, perfect for a quick weeknight dinner or a relaxing meal with friends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 400

Ingredients Method Notes

Ingredients

  

Marinade Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• to taste Salt and pepper

Cream Sauce Ingredients

• 1/2 cup heavy cream
• for garnish Fresh parsley, chopped

Method

 

Preparation

1. In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper.
2. Add the chicken thighs to the bowl and coat them well with the marinade.
3. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator.

Cooking

1. Heat a skillet over medium heat and add the marinated chicken. Cook for about 6-7 minutes per side, or until fully cooked and golden brown.
2. Remove the chicken from the skillet and let it rest.
3. In the same skillet, add heavy cream and cook for 2-3 minutes until thickened.
4. Slice the chicken and return it to the skillet, tossing in the garlic sauce.
5. Serve hot, garnished with fresh parsley.

Notes

Serve the chicken over rice, in warm pita bread, or with a side salad. Add pickles, sliced tomatoes, or thin onions for extra taste. Spoon extra sauce over the chicken for a richer plate. To store, cool the chicken to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.