Chkmeruli: recipe. Georgian chicken in garlic sauce

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Caucasian national cuisine has long been famous for its spicy savory dishes. Against the background of all this diversity, the Georgian chicken dish stands out. Chkmeruli is prepared according to several recipes. The most interesting of them will be presented in today's article.

Milk variant

It is worth noting that this recipe produces an amazingly tasty dish that is eaten much faster than cooked. The presence of a large amount of garlic and chili peppers gives it a piquant spiciness. To make a real chkmeruli chicken, go to the nearest store in advance and stock up on all the necessary products. This time you will need:

• 600 gram chicken carcass.
• Three hundred milliliters of milk.
• Ten cloves of garlic.
• Three tablespoons of lemon juice.
• A quarter of a stick of butter.
• Chili.
• Bunch of cilantro.

To make the whole family like the chicken chkmeruli you cooked, s alt and ground black pepper should be added to the above list. The number of thesecomponents largely depends on the personal taste preferences of your loved ones.

Sequence of actions

The pre-washed and dried chicken carcass is cut along the breast bone and flattened, firmly pressing the palms against the cutting surface. For greater effect, the chicken is lightly beaten with a flat kitchen mallet. The bird prepared in this way is rubbed on all sides with s alt and pepper, and then placed in a large hot frying pan with a thick bottom, greased with a small amount of vegetable oil.

The chicken lying on its back is pressed down with oppression and fried over medium heat, making sure that it does not burn. After about ten minutes, the carcass is turned over to the other side and continue cooking.

Peeled garlic and a little chopped cilantro are sent to the mortar. Everything is thoroughly ground until a mushy mass is obtained. After that, lemon juice is added there and mixed thoroughly. If desired, a little hot pepper is added to the finished sauce.

The chicken, fried on all sides, is taken out of the pan and cut into portions. Milk, chopped cilantro, garlic mass, ground pepper and butter are sent to the dishes with the remaining fat. Everything is well mixed. Put chicken pieces in a pan with the resulting sauce, cover with a lid, bring to a boil and immediately remove from heat. A quarter of an hour later, the finished chkmeruli in Georgian is served at the table. Since the garlic present in the sauce does not tolerate being in the refrigerator, the dishit is advisable to eat immediately, without leaving for later.

Cream variant

This recipe differs from the previous set of ingredients. So that during the cooking process you do not have to waste time looking for missing products, check in advance if your kitchen has:

• Chicken weighing about one kilogram.
• A tablespoon of black pepper.
• A quarter cup of s alt.
• Half a liter of cream.
• Five cloves of garlic.
• A teaspoon of sweet paprika.

To cook chkmeruli, the recipe of which is presented in today's article, you additionally need to take care that you have fifty grams of butter and cilantro greens on hand. If desired, the latter can be replaced with basil. As for cream, their fat content should be at least 22%.

Cooking technology

First of all, you should take care of the chicken. It is washed, dried with paper towels, carefully cut along the sternum. To give the carcass a flatter shape, it is lightly beaten off with a kitchen hammer. After that, the bird is poured for an hour with a solution prepared from a quarter cup of s alt and a liter of drinking water. After this time, the carcass is removed, washed under the tap and dried with paper towels. Then it is rubbed with ground paprika and black pepper and sent to a frying pan, previously lined with parchment paper and greased with melted butter.

It is important that the future chickenGeorgian was crushed by the press. It is fried on both sides until golden brown and removed from the pan. Chopped garlic is sent to the remaining oil, and after a couple of minutes - cream. All mix well and bring to a boil. After that, the chicken cut into pieces is placed in the pan and stewed under the lid for ten minutes. In order not to spoil the ruddy crust, lay the chicken skin side up.

Serve ready-made chkmeruli, the recipe of which is discussed a little higher, with fresh bread or lavash. If desired, it is decorated with chopped cilantro or basil.

Oven option

To prepare a delicious and fragrant dish of Georgian cuisine, you need to be patient and have all the necessary ingredients. This time in your arsenal should be present:

• One and a half kilo chicken.
• A couple tablespoons of melted butter.
• Twelve cloves of garlic.
• S alt and spices.

To make a tender Georgian chicken that melts in your mouth, the carcass is washed, dried with paper towels, cut along the breastbone and flattened. The bird prepared in this way is rubbed with s alt and spices and placed in a baking dish. Top it with two tablespoons of melted butter and send it to the oven, heated to two hundred degrees.

About half an hour later, the form is removed from the oven and its contents are generously covered with pre-chopped garlic. After that, the bird is again placed in the oven,reduce the temperature to one hundred and eighty degrees and wait another fifteen minutes. Ready chkmeruli, the recipe of which is presented just above, is decorated with chopped greens and served.

Sour cream variant

This recipe can be served for lunch or dinner. It can be made not only from domestic, but also from store poultry. Before you begin the process, be sure to make sure that your home has all the necessary products. In order for the whole family to like the chicken chkmeruli you cooked in garlic sauce, you should stock up on a two-kilogram bird. In addition to the main ingredient, you will need:

• A teaspoon of adjika.
• Two hundred milliliters of sour cream.
• Half glass of milk.
• Twenty grams of butter.

Garlic, s alt, nutmeg, coriander and parsley will be used as additional ingredients. Thanks to the presence of these spices, Georgian chkmeruli will acquire a special taste and aroma.

Process Description

The pre-washed chicken carcass is cut along the breast bone and lightly beaten. The bird prepared in this way is rubbed with s alt, coriander, adjika and nutmeg. After that, it is placed in a hot frying pan, greased with a mixture of vegetable and butter. A press is placed on top and the chicken is fried on all sides.

While it cooks, you can make the sauce. To do this, chopped garlic, chopped cilantro, s alt and milk are sent to a bowl filled with sour cream. Everything is well mixed andset aside.

The fried chicken is transferred to a fireproof dish, poured with sauce and sent to the oven. Chkmeruli is being prepared, the recipe of which can be seen a little higher, at a temperature of one hundred and seventy degrees for an hour.