Georgian chicken chakhokhbili, step-by-step recipe with photos

Good time! Denis Povaga is with you. This article should have started with a Georgian song, so that there would be a holiday with dancing in white hats, to drums and a Georgian duduk...

Meet us! Today we will cook Georgian chicken Chakhokhbili. A delicious dish of Georgian cuisine, which is quite popular in our country. A distinctive feature is the contrast of spicy and hot. To convey how delicious it is, I always eat two servings of it. And that's it!

The chicken pieces become so rich in flavor during the cooking process that you will be delighted with this recipe. This is a colorful dish, full of different colors of seasonings and herbs. And the aroma makes your head spin...

Each family prepares it differently. But the classic chakhokhbili recipe usually consists of the following ingredients - chicken, onions, tomatoes, cilantro and seasonings. Everyone has their own spices. Everywhere has its own nuances, starting from frying the chicken - first the onion, or first the chicken, and then - not everyone uses Cilantro as the main spice of this dish, replacing it with parsley. Adjika, tkemali or white wine – they cook it the way they are used to! And Utskho Suneli (ground blue fenugreek seeds) are often replaced by Khmeli Suneli, although they differ in aroma... The first one adds a delicate nutty aroma, so often ground walnuts are also added to the dish to emphasize the taste. But we will not delve into the subtleties, because in Russia you can do without this seasoning, because it is not the main ingredient.

Georgian chicken chakhokhbili. Step-by-step recipe with photos:

You can use ready-made kits for Chakhokhbili, or you can cut a whole chicken into pieces that you like. It turns out very tasty from thighs and wings. But in my opinion, it’s even tastier with pieces of fillet. We will only add the fillet not immediately, but a little later, in order to preserve the structure of the tender meat.

From a whole chicken, I’ll take the tastiest part and save the rest for soup.

First of all, let's prepare all the ingredients. See the next photo...

Chicken

On the right side are chopped fillet pieces. A whole chicken (2.2 kg) is large enough for a casserole, so I use one part of the fillet and all the thighs. We have the following parts of chicken (approximately 1 kg):

Onion

Luke 5 heads. Cut with an arc. They also cut with feathers. Here as you like. The main thing is not to cut too large.

There are some nuances here. Firstly, as you can see, there is enough onion for 1 kg. Chicken. And this is an important ingredient that serves as a kind of “fur coat” in the process of cooking chicken. Therefore, often, some cooks first fry the onion and then place the chicken pieces on it so that the chicken pieces are saturated with onion aroma.

But I use a different method - first I fry the chicken, and then sprinkle the chicken with onions, so that both the chicken and the onions are steamed at once, and at the same time the pieces are golden brown. It tastes better this way!

Tomatoes

We peel the tomatoes by pouring them into boiling water for a couple of minutes, then drain them and fill them with cold water so that the skin can be separated more easily from a sharp temperature rise. Don't forget to make cuts for easy cleaning. I use 2 times less tomatoes than chicken. For us it is 500 grams.

Next, cut them into slices. I cut them a little larger so that they are noticeable in the dish. See photos of the stages below...

Use ripe red tomatoes because they play a very important role in the dish. The taste of the dish will depend on the rich aroma of the tomato. And red tomatoes give the rich color of chakhokhbili. Thus, tomatoes have an aggressive effect on the chicken, saturating it with their aroma during the cooking process. And the second important role is the bright color of the dish, which also depends on the ripeness of the tomatoes.

As an additive, I use Italian ripe tomato sauce . It will highlight the color, and will not be superfluous in any case! Although it is not considered mandatory, especially during the harvest season.

Cilantro, dill, parsley

There are often problems with this herb in your hometown, and you have to search for a long time. Replacing parsley is not entirely suitable, because they are two different seasonings. What you need is cilantro! Although in parallel, I use Parsley and Dill. In the photo below, there is an amount of Cilantro on the left, then parsley in the upper right corner, and a little more dill.

I found greens only in one market, from a woman. Friends suggested it, thank you! At the same time, fragrant dill and parsley. Having greens is already a big plus!

As a last resort, if you can’t stand the taste of Cilantro, then don’t use it. Parsley and dill will be enough. But I will say right away that the “bug” taste of Cilantro is not so felt in the dish, because it is mixed with other ingredients, and only emphasizes the spiciness of the dish. And most importantly, I don't use too much Cilantro because I don't like it as much as others either. Therefore, you can safely follow the photo above. There is just the right amount for chakhokhbili to turn out not cloying with just one seasoning, but very tasty and neutral in the balance of all aromas. I think this is important!

Garlic

Literally 3 cloves of garlic to maintain the balance of taste. The chicken should not turn out garlicky. There, the main role is played by onions and tomatoes, and then the balance of spices. That's why there was so much garlic...

The following ingredients such as:

Butter,
Tkemali sauce,
Hot peppers,
Adjika,
Khmeli-Suneli,
Fresh Basil,

...we will add the cooking process, and you will see the exact quantity. Let's start cooking!

Traditional, creamy garlic version

Chkmeruli as a Georgian dish is prepared based on the following ingredients:

“1 kilogram of chicken carcass; 1 tbsp. pepper (preferably black); ¼ cup salt; 0.5 liters of real cream; 5 cloves of garlic (or one head);

1 tsp seasonings; ¼ stick of cream butter; greens (cilantro or basil).

Attention! The fat content of the cream should be at least 22 percent.

We take the chicken and do the basic manipulations:

Washing.
Dry the surface of the meat with towels.
Separating the bird by the breast bone.
Hammering.

Before frying, the meat should be lightly marinated in a salt solution. It is made in the ratio of ¼ cup of salt per liter of water. Then we repeat the first two steps, rub with seasonings and transfer to a frying pan with pre-applied parchment paper and melted butter fat. We keep under pressure.

Attention! To make the dish tastier, it is recommended to cook it on ketsi.

After double-sided frying, prepare the garlic sauce and heat it. We return the chicken already cut into pieces and simmer. After 10 minutes, serve with sheets of pita bread or a freshly baked loaf of bread. Feel the real taste of Georgia!

A simple recipe for chicken chakhokhbili

Place the chicken pieces into a deep frying pan or cauldron, frying it on each side for 3-5 minutes. By the way, in Georgia, many dishes are prepared outside with an open fire. Therefore, it is good to cook it outdoors or in the country. The fresh air always tastes better!

If fillet is used, then we do not send it immediately, but after 7-10 minutes to preserve the tenderness of this meat.

Next comes the onion.

Sprinkle it on top and let it steam for a couple of minutes until it becomes soft... I try to approach the dish with love. After all, if you stir it right away, it will begin to break, but then it gradually warms up, and then we will transfer it to the bottom layer of the frying pan so that it browns. Don't fry it too much! We don't need this...

If you prefer fried onions, then start with it, and then put the chicken pieces on it. There is not much difference!

After about 15 minutes from the start of cooking, we begin to stir the onions, and the first juices from the chicken and onions will begin to appear in the dish:

It is important that chakhokhbili is cooked completely in its juices, without adding water. Now is the time to add butter to add a creamy flavor to the chicken and onions.

It is also recommended to add salt at this stage. A pinch of salt is just right! Don’t over-salt, but don’t be afraid if you over-salt. Next, the tomatoes will take on the excess salt, and it will turn out fine. In any case, monitor the dish for salt throughout the entire cooking process... Salt gradually!

The holiday continues, and our Georgian chicken Chakhokhbili recipe includes chopped tomatoes. Most of the tomato will dissolve and turn into sauce.

At this stage, reduce the heat to simmer and cover with a lid. Let the tomatoes simmer, stew, and saturate Chakhokhbili with their aroma.

After 5 minutes, watch the dish acquire a rich color. And the aroma begins to wander through the kitchen. Very rich smell. I taste it... And it’s already delicious, but that’s not all!

We continue cooking, and it’s time to add a teaspoon of Adjika and pepper. I am attaching step by step photos below:

Next we send hot pepper (I don’t use chili pepper, but yellow capsicum, which has a moderate heat, but is also quite spicy). Here you control how spicy you want the dish to be. But Georgian cuisine loves a sharp and spicy aroma, so it is recommended to add even a little.

If I was cooking only for myself, I would probably add hot chili pepper and 2 teaspoons of adjika instead of one. But the dish will be eaten by children, so without fanaticism. I’ll say right away that it turned out amazing, not too spicy and very tasty!

Along with the chopped yellow hot pepper, we add some of the garlic so that it saturates the broth and the chicken. Add the rest of the garlic a couple of minutes before it’s ready to highlight the flavor.

Next is aromatic Italian sauce made from ripe tomatoes. Look here, this is already an option, and it is not required.

In the recipe I use Khmeli-Suneli, the aroma of which is closer to my liking. Literally a heaping teaspoon on a dish. Then stir and taste. If it’s not enough, add another pinch. 1 spoon was enough for me. But its aroma largely depends on the manufacturer... Not in every bag it is as fragrant as before. Therefore, the stage is controlled according to taste.

Please note that by adding Khmeli-Suneli to Chakhokhbili, your own broth takes on a brighter shade. Exactly what is needed!

Tasting it, everything is perfect! Let's move on...

Add a tablespoon of Tkemali sauce. Some people add 2 spoons, but one was enough for me. It's all a matter of taste!

It is important for me that the seasoning does not highlight one another, but that everyone is on the same level. This creates a flavor balance of spices.

Georgian chakhokhbili is almost ready. All that remains is to send in the cilantro, dill and parsley, and the remaining garlic...

There is not much garlic in the dish, just for flavor...

Already at this stage, remove the dish from the heat. It is ready and saturated with the aroma of herbal spices. There is no need to cook with greens!

Next note, 3-5 leaves of fresh basil, and mix:

Cover with a lid for 10 minutes. Let Chakhokhbili insist...

Open the lid and the fragrant smell makes your head spin a little...

The dish is ready, you've worked up an appetite! Please come to the table.

Variation with milk

An ideal option for preparing shkmeruli in Georgian for those cooks who cannot afford cream. A huge amount of garlic and pepper brings authentic Georgian cuisine.

600 grams of chicken;
300 ml. normalized milk;
10 cloves of garlic (or two whole heads);
3 tbsp. freshly squeezed lemon juice;
¼ stick of butter (or spread);
a pinch of chili pepper;
a little cilantro;
spices - at your discretion.

First, take a chicken carcass, wash it well and dry the meat with paper towels. We go over the breast with a knife and gently but firmly hold it. To change the shape of the meat, we use a special hammer.

The bird is ready. All that remains is to rub it with seasonings (salt and pepper) and move from the cutting board to a frying pan, preheated and sprinkled with vegetable oil.

Place the chicken on its back, press down and start frying. The heat should be medium so as not to burn anything or simmer yourself for a long time (not the main product).

Garlic and cilantro come into tandem. Bring them to a porridge state, pour in lemon juice and continue stirring. If you need additional spiciness, add chili pepper.

The bird is covered with a golden crust, it’s time to lay it out and cut it into pieces. Pour the milk, garlic mixture and butter into the frying pan.

The sauce is ready. All that remains is to return the chicken to the dish and simmer for another ten minutes. When ready, the dish of Georgian cuisine is served and eaten during the day due to individual intolerance to garlic in the refrigerator.

Classic Georgian chicken chakhokhbili recipe

I consider the recipe above to be classic, although who knows the true recipe from those times when real chakhokhbili was prepared not from chicken, but from pheasant. This is exactly how this dish is translated from Georgian (ხოხობი - [khokhobi]).

I tried to show my proven recipe, according to which the dish turns out very tasty! Be sure to try it too.

It's time to go get some more... Look how appetizing the dish looks. Something tells me that after today’s episode, your next recipe will be Chakhokhbili. Is not it?

Bon appetit, and see you again!

Author of the publication

offline for 2 days

In the oven

This culinary recipe is ideal for patient cooks and simply those who like to delight guests and household members with casseroles.

You need to prepare the following products:

1.5 kg. birds;
2 tbsp. butter fat, previously melted;
12 cloves of garlic (2 heads);
seasonings to taste.

To get baked Georgian chicken, you will have to rinse it under running water, dry it with towels, divide it along the chest side and beat it a little.

Meanwhile, turn on the oven and heat to 200 degrees. Place the marinated chicken on a baking sheet and place in the oven for 30 minutes.

When ready, remove the dish from the oven and spread the grated garlic over the surface of the skin. Reduce the temperature to 180 degrees and return to finish baking for 15 minutes.

Done, all that’s left is to decorate with juicy herbs and you’re ready to eat.

Chkmeruli in pots with sour cream sauce

You can use a variety of sauce recipes for chkmeruli, such as sour cream. It makes the taste of the dish more vibrant and unusual!

Take the following ingredients:

chicken thighs - 3 pcs.
vegetable oil - 50 g
sour cream - 150 g
garlic - 0.5 heads
walnuts - a handful
ground red hot pepper - 0.5 tsp.
cilantro - to taste
salt and black pepper - to taste

1. Wash the chicken thighs, dry them and pour over the marinade made from vegetable oil and red pepper. Mix well so that the sauce is evenly distributed throughout the meat and leave for 15 minutes.

2. Place chicken pieces in a dry cast-iron frying pan, place pressure on top (lid and a pan of water or a weight) and fry for 10 minutes on each side until crispy.

3. Cut the pieces of meat in half and place them in several clay pots.

4. Finely chop the cilantro, garlic and walnuts. Place the ingredients in the skillet in which the chicken was cooked and lightly fry them for 1-2 minutes. Pour in sour cream and bring the sauce to a boil.

5. Pour the sauce into the pots with meat and bake in the oven for half an hour at 230°C.

Before serving, you can additionally sprinkle this aromatic dish with fresh garlic and herbs to make it even tastier!