In a mixing bowl, combine minced garlic, cooking oil, black pepper powder, salt, soy sauce, tomato sauce, Kashmiri red chili powder, crushed dried red chilies, oregano, and white vinegar.

Coat the chicken breasts evenly with the marinade. Let it marinate for at least 30 minutes to allow the flavors to infuse.

Heat additional cooking oil in a skillet over medium heat. Add the marinated chicken breasts and cook for 4-5 minutes on each side or until fully cooked through.

Add 1 tbsp of butter during the last minute of cooking to enhance the flavor and give the chicken a nice golden brown finish. Once cooked, remove the chicken from the skillet and let it rest.

In a separate pan, melt 2 tbsp of butter over medium heat.

Add the boiled carrot slices, broccoli, French beans, and potato wedges. Season with salt and black pepper powder.

Sauté the vegetables for a few minutes until they are heated through and slightly golden. Add the tomato slices at the end, cooking for just a minute to keep them fresh.

In the same skillet used for the chicken, melt 2 tbsp of butter over medium heat.

Add the chopped garlic and sauté until fragrant.

Stir in the all-purpose flour and cook for about 1-2 minutes to remove the raw taste of the flour.

Gradually add the milk while whisking constantly to avoid lumps.

Continue to cook, stirring frequently, until the sauce thickens. Season with salt, black pepper powder, chili flakes, and oregano.

Place the cooked chicken steaks on a serving plate.

Pour the creamy white garlic sauce generously over the chicken.

Arrange the sautéed vegetables around the chicken for a beautiful presentation.