How to cook chkmeruli Georgian

What you will need to chkmeruli

For the chicken:

• 1 chick;
• 50 g of butter.

For the sauce:

• 3 sprigs cilantro;
• 5 garlic cloves;
• ½ teaspoon salt;
• 1 teaspoon hops-suneli;
• a pinch of black pepper;
• 100 mL of cream, 10% fat;
• 3 tablespoons of water.

What else can be supplemented sauce

Instead of cream sometimes take fat milk, cilantro and parsley are replaced. Also fueling can crush a handful of walnuts, add adjika to taste, a pinch of paprika or the dried mint.

How to cook chkmeruli

The bird is usually prepared in a special dish - ketsi clay, but it is possible and in a cast iron skillet. You will also need a food film, hammer beating, mortar and press for frying. The process takes about 1 hour.

How to cook chicken

Rinse the bird under cold water, remove the skin at the edges. Cut the chicken along that it was revealed.

Turn chicken, cover with cling film or a plastic bag and repel the hammer 5 minutes.

Over medium heat, melt the butter in a cast iron skillet. Put chicken inner part up and press pressure. As cargo can use a small pot with water or weights on the thermally plate.

Roast the chicken for 15 minutes. Then turn and leave under pressure for another 10 minutes. Pierce the meat: if released pink juice, cook for 10 more minutes on each side.

How to cook the sauce

Wash and finely chop the cilantro. Peel and chop garlic. Connect the ingredients with salt, hops-suneli, black pepper and grind in a mortar. Add the cold cream, water and mix.

Fill bird sauce, cover and leave to simmer for 15 minutes. The press is no longer needed. Sometimes chkmeruli sent languish in a preheated 180 ° C oven at the same time.

What fed chkmeruli

With warm pita bread or a Georgian, who dunk in a creamy sauce. Can complement dish potatoes, tomatoes and greens: lettuce, parsley and chives.