The Caucasian national cuisine has long been famous for its spicy spicy dishes. Against the backdrop of all this diversity, the Georgian chicken dish stands out especially. Chkmeruli 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 delicious dish that is eaten much faster than it is cooked. The presence of a large amount of garlic and chili gives it a piquant sharpness. 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:
- Six hundred gram chicken carcass.
- Three hundred milliliters of milk.
- Ten cloves of garlic.
- Three tablespoons of lemon juice.
- A quarter packet of butter.
- Chilli.
- A bunch of cilantro.
In order for the whole family to like the chkmeruli chicken you cooked, salt and ground black pepper should be added to the above list. The amount of these components largely depends on the personal taste preferences of your loved ones.
Sequencing
The pre-washed and dried chicken carcass is cut along the sternum and flattened, firmly pressing his palms to the cutting surface. For greater effect, the chicken is lightly beaten with a flat kitchen hammer. A bird prepared in this way is rubbed on all sides with salt and pepper, and then placed on a large hot-frying pan with a thick bottom, greased with a small amount of vegetable oil.
Chicken, lying back down, pressed 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 to cook.
Peeled garlic and a little chopped cilantro are sent to the mortar. All well rubbed to obtain a mushy mass. After that, lemon juice is added there and mixed thoroughly. If desired, a little hot pepper is added to the finished sauce.
Fried chicken from all sides is taken out of the pan and cut into portions. Milk, crushed cilantro greens, garlic mass, ground pepper and butter are sent to the dishes with the remaining fat. All mix well. Pieces of chicken are put in a pan with the resulting sauce, covered with a lid, brought to a boil and then removed from the heat. A quarter of an hour later, the ready-made Georgian cheese is served in a Georgian way. Since the garlic present in the sauce does not tolerate being in the refrigerator, it is advisable to eat the dish immediately, without leaving it for later.
Cream option
This recipe differs from the previous set of ingredients. So that during the cooking process you do not have to spend time searching for the missing products, check in advance whether there are in your kitchen:
- Chicken weighing about one kilogram.
- A tablespoon of black pepper.
- A quarter cup of salt.
- Half a liter of cream.
- Five chives.
- A teaspoon of sweet paprika.
To cook chkmeruli, the recipe of which is presented in today's article, you also need to make sure that you have fifty grams of butter and cilantro greens at 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 do chicken. It is washed, dried with paper towels, carefully cut along the sternum. To give the carcass a flatter shape, it is slightly beaten with a kitchen hammer. After that, the bird is poured for an hour with a solution prepared from a quarter glass of salt 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 the pan, previously lined with parchment paper and greased with melted butter.
It is important that the future chicken in Georgian was crushed by the press. It is fried on both sides until a golden crust appears and removed from the pan. Shredded 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 golden crust, the chicken is spread with the skin up.
They serve a ready-made chkmeruli, the recipe of which is examined a little higher, with fresh bread or pita bread. At will, it is decorated with chopped cilantro or basil.
Option in the oven
To prepare a delicious and fragrant dish of Georgian cuisine, you need to have patience and all the necessary ingredients. This time in your arsenal should be present:
- One and a half kilogram chicken.
- A couple tablespoons of melted butter.
- Twelve cloves of garlic.
- Salt and spices.
In order for you to get a tender Georgian chicken melting in your mouth, wash the carcass, dry it with paper towels, cut along the sternum and flatten it. The bird prepared in this way is rubbed with salt and spices and placed in a baking dish. Top 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 abundantly coated with pre-chopped garlic. After that, the bird is again placed in the oven, the temperature is reduced to one hundred and eighty degrees and they wait another fifteen minutes. Ready chkmeruli, the recipe of which is presented a little higher, is decorated with chopped herbs and served to the table.
Sour cream option
A dish prepared according to this recipe can be served for lunch or dinner. It can be made not only from domestic, but also from a store bird. 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 chkmeruli chicken 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 a glass of milk.
- Twenty grams of butter.
As additional components will be used garlic, salt, nutmeg, coriander and parsley. Thanks to the presence of these spices, Chkmeruli will acquire a special taste and aroma in Georgian.
Process description
The pre-washed chicken carcass is cut along the sternum and slightly beaten. A bird prepared in this way is rubbed with salt, coriander, adjika 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 the chicken is fried on all sides.
While she is preparing, you can do the sauce. To do this, chopped garlic, chopped cilantro, salt and milk are sent to a bowl filled with sour cream. All mix well and set aside.
The roasted chicken is transferred to a refractory 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.