How to make
Heat the butter on low heat in a pot and add the flour, while stirring constantly. Little by little add the yoghurt and keep stirring with a wooden spoon until you get a smooth sauce.
If the mixture seems too thick, dilute it with a little water and stir. Remove from the heat and mix with beaten egg (it should be at room temperature). Stir again and return to the stove.
Add the chicken meat that you've portioned ahead of time and the crushed garlic cloves. Keep on the fire for another 10 minutes.
Sprinkle the dish with parsley and serve.
