Chkmeruli: the recipe. Chicken in Georgian in garlic sauce

Caucasian national cuisine has long been famous for its spicy piquant foods. Against the backdrop of all this diversity, the Georgian dish from the chicken is especially prominent. Chkemerli is prepared according to several recipes. The most interesting of them will be presented in today's article.

Option with milk

It is worth noting that this recipe produces an amazingly tasty dish, which is eaten much faster than it is prepared. The presence of a large amount of garlic and chili peppers gives it a spicy sharpness. That at you the present chicken chkmeruli has turned out, advance descend in the nearest shop and be reserved by all necessary products. This time you will need:

• Six-hundred-chicken chicken.
• Three hundred milliliters of milk.
• Ten cloves of garlic.
• Three tablespoons of lemon juice.
• A quarter of a pack of butter.
• Chilli.
• A bunch of cilantro.

To make the chicken you liked liked the whole family, salt and ground black pepper should be added to the above list. The number of these components largely depends on the personal tastes of your loved ones.

Sequencing

Pre-washed and dried carcass chicken cut along the sternum and spread out, firmly pressing the palms to the cutting surface. For greater effect, the chicken is slightly beaten with a flat kitchen hammer. Prepared in this way, the bird from all sides rubbed with salt and pepper, and then placed on a large hot pan with a thick bottom, greased with a small amount of vegetable oil.

The chicken, lying back down, is pressed with oppression and fried over medium heat, making sure that it does not burn. About ten minutes later the carcass is turned over to the other side and continues to cook.

Send the garlic and a little chopped cilantro to the mortar. Everything is thoroughly rubbed until a mushy mass is obtained. After that, the same lemon juice is added and mixed thoroughly. If desired, a bit of hot pepper is added to the finished sauce.

The chicken fried from all sides is taken out of the frying pan and cut into portions. In the dishes with the remaining fat, milk is dispensed, crushed coriander greens, garlic mass, ground pepper and butter. All mix well. In a pan with the resulting sauce spread out pieces of chicken, cover with a lid, bring to a boil and immediately remove from heat. After a quarter of an hour, the finished Chkmeruli in Georgian were served to the table. Since the garlic present in the sauce does not tolerate staying in the refrigerator, it is advisable to eat the dish immediately, without leaving it for later.

Option with cream

This recipe is different from the previous set of ingredients. So that during the cooking you do not have to waste time searching for missing products, check in advance whether there are any in your kitchen:

• A chicken weighing about one kilogram.
• A tablespoon of black pepper.
• A quarter of a glass of salt.
• Half a liter of cream.
• Five cloves of garlic.
• A teaspoon of sweet paprika.

To prepare chkmeruli, the recipe of which is presented in today's article, you also need to take care that you have at your fingertips fifty grams of butter and coriander greens. If desired, the latter can be replaced by basil. As for the cream, their fat content should be at least 22%.

Technology of preparation

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

It is important that the future chicken in Georgian be pressed down by the press. It is fried on both sides before the appearance of a ruddy crust and removed from the frying pan. In the remaining oil, shredded garlic is sent, and after a couple of minutes - cream. All the well mixed and brought to a boil. After this, put the chicken into pieces into a pan and cook it under the lid for ten minutes. In order not to spoil a ruddy crust, the chicken is spread with a skin up.

Serve the finished chicken, the recipe of which is considered a little higher, with fresh bread or lavash. If desired, it is decorated with chopped cilantro or basil.

Option in the oven

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

• A half-kilogram chicken.
• A couple tablespoons of melted butter.
• Twelve cloves of garlic.
• Salt and spices.

So that you get a gentle, melting chicken in Georgian, the carcass is washed, dried with paper towels, cut along the sternum and flattened. Prepared in this way, the bird is rubbed with salt and spices and placed in a baking dish. From above it is poured with two tablespoons of melted butter and sent to the oven, heated to two hundred degrees.

After about half an hour, the mold is removed from the oven and its contents are covered abundantly with crushed garlic. After this, the bird is again placed in the oven, the temperature is reduced to one hundred and eighty degrees and another fifteen minutes are waiting. Finished chkmeruli, the recipe of which is presented just above, decorated with chopped herbs and served to the table.

Option with sour cream

A dish prepared according to this recipe can be served for lunch or dinner. It can be done not only from the home, but also from the poultry. Before you start the process, be sure to ensure that your house has all the necessary products. To cook the chicken you have cooked in garlic sauce like the whole family, you should stock up on a two kilogram bird. In addition to the main ingredient, you will need:

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

As additional components, garlic, salt, nutmeg, coriander and parsley will be used. Thanks to the presence of these spices, the chokmeruli in Georgian style will acquire a special taste and aroma.

Process description

Pre-washed chicken carcass is cut along the sternum and slightly beaten. Prepared in this way, the bird is rubbed with salt, coriander, adzhika and nutmeg. After that, it is placed in a hot pan, greased with a mixture of vegetable and butter. A press is placed on top and fry the chicken from all sides.

While she is preparing, you can make sauce. To do this, shredded garlic, chopped coriander, salt and milk are sent to a bowl filled with sour cream. Everything is mixed well and set aside.

The toasted chicken is transferred to a fire-resistant dish, poured with sauce and sent to the oven. The Chkemerli 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.