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Chkmeruli georgian chicken in creamy garlic sauce

Cooking recipes / Top Picks / Chicken in the oven

4 servings
1 hour 20 min

Chicken - 0.8 kg, Salt - 1 tea liter, Khmeli-suneli - to taste, Vegetable oil - 2 tbsp, Cream - 350 ml, Garlic - 4 teeth, Cilantro greens - 40 g

How to make Chkmeruli in Georgian? Prepare all the necessary ingredients. It is advisable to buy chilled chicken, since it is difficult to judge the freshness and quality of meat by frozen carcass. It should be a light pink color, with a neutral smell. Cilantro is added to the classic recipe. We rarely have cilantro on sale, so I take parsley instead.

If the chicken is frozen, defrost it beforehand. Then rinse under running water, remove the insides and feathers, if any. Turn the carcass on the back and cut first in the middle of the chest, without affecting the back. Then beat slightly with a hammer to make the pieces more even. Cut 2 halves on the back. And then each on the 3-4 part. I made chkmeruli out of half the chicken.

Wipe each piece with paper towels so that there is less spray when frying from moisture. Grate on all sides with salt and spices.

Then grease the chicken with a little vegetable oil and leave to marinate for at least 10 minutes.

To fry, preheat the pan without oil. Turn on the medium or above average fire. Place the chunks of chicken and fry under press for 15 minutes until ruddy on either side. As a press, you can, like me, use a suitable pan of water. Under the pot, I usually put a sheet of parchment paper to keep the bottom clean.

While the chicken is frying, turn on to heat the oven to 180 degrees and make the sauce. Peel and rinse the garlic. Remove the hard stems and flaccid leaves from the greens, rinse and dry. Grind the garlic and cilantro with a knife.

In a deep container, mix the cream, garlic and herbs. You can add a little salt and hop-suneli.

Place the toasted pieces in a high-sided baking dish. I have this ceramic mold measuring 25x20cm.

Pour the sauce over the chicken so that it is covered by more than half. If the sauce is smaller, a little cold boiled water can be added. Bake on a middle shelf preheated to 180 degrees oven for about 35 minutes. Determine the exact time and temperature by your oven.