Georgian chicken chikhirtma: recipe with photos. Azerbaijani chicken chikhirtma

Georgian chicken chikhirtma - this is the recipe hearty soup, often used for banquets. Despite the complex name, it is a simple broth based on meat and eggs. To add thickness, use flour.

basic information

Georgian soup chikhirtma - absolutely unusual recipe. From regular soup it is distinguished by the complete absence of vegetables. Onions and spices are used for frying. Greens, flour and vinegar.

It takes about an hour to prepare all the ingredients. The cooking itself takes about 40 minutes. Total time: 90 minutes. The recipe is quite simple, even an inexperienced housewife can handle it.

Also good for homemade food, and as the main dish on the holiday table.

Tip: “Doesn’t keep well in the refrigerator, best served hot.”

What is needed for the chikhirtma recipe for 4 servings

700 g chicken meat on the bone.
3 onions.
2 tbsp natural wine vinegar (replace with regular lemon juice).
2 chicken eggs.
2 tbsp flour, corn or regular wheat.
3-4 pieces of fresh cilantro.
A third of a teaspoon of loose saffron (replaced with turmeric).
20 g butter.
Salt.
2 black peppercorns.
1 bay leaf.
One and a half liters of regular liquid.

How to prepare chikhirtma?

The bird must be washed carefully under running water. There is no need to soak only if there is no doubt about the quality of the purchased product. Cut a large carcass, preferably following the lines of the tendons. Place it in a 2-liter saucepan and add 1.5 liters of water so that it completely covers the meat, as in the photo.

Also add bay leaf, whole, peeled, to the mixture. onion. In order for the meat to have bright taste, use a few black peppercorns. They should be added to taste.

Advice: “To make Georgian chicken soup, you should be responsible when choosing meat. It is better to choose the part on the bone. Preference is given fatty varieties. It’s good to use domestic, well-fed poultry to make the soup rich and very tasty.”

To cook, cook until water begins to boil. After this, the recipe requires skimming off the foam on top and putting the dish back on the fire. After this, you need to salt the water and leave the chicken for about an hour until it is ready.

After this, to prepare the soup according to the recipe, you need to fry it. Throw finely diced onion into the frying pan. It is better to fry it in regular butter, as in the photo.

When it appears golden crust, add a little flour, mix. Take a few tablespoons of the poultry stock (when it's almost done) and pour it into the mixture. Fry until done.

The result should be a not too liquid, creamy mixture, similar to an egg solution. It needs to be placed in a separate pre-prepared plate and continue to cook according to the recipe.

Ready meat should be carefully separated from the bones and cut, if necessary, as in the photo. The broth should be strained to get rid of bay leaf and pepper in liquid.

It is necessary to pour approximately 150 ml of broth for further purposes. The remainder must be put back on the stove. Turn on slow fire and add a little saffron, turmeric or other seasonings to taste. Cook like this for 2-3 minutes.

After this, according to the recipe, pour several tablespoons of wine vinegar into the soup. Put the mixture back on the heat and leave it like that for at least 10 minutes. After this it will be almost ready.

The soup recipe from Georgia implies that you need to add finely chopped and boiled chicken to the broth. The resulting mixture should be sprinkled with finely chopped cilantro or other herbs of your choice.

The pre-prepared and poured broth must be cooled slightly. Drive a few in there raw eggs and stir thoroughly. Put on fire, but do not bring to a boil. At the first appearance of bubbles on the surface, immediately remove and cool slightly. Then pour into the prepared soup according to the recipe.

You can cook soup not only from chicken meat, but also from pork. As a result, the soup will be fattier and richer. But in this case, the main thing is not to overdo it.

If necessary, during the cooking process the meat is replaced with fillet. However, bone-in parts are more suitable for the recipe, as they allow you to achieve the desired consistency of the dish.

To make the dish more piquant, as if from Georgia, add:

Ground black pepper.
Citric acid.
Citruses.

Tip: “If the eggs in a separate broth are constantly curdling, add a couple of tablespoons of wine vinegar to them.”

Add a couple of chopped garlic cloves - finished product it won't hurt. But the main thing is not to overdo it, because original dish should not be too spicy.

To serve, use regular unsalted croutons from white bread. They need to be dried a little, chopped, and then poured into the broth. This will make it both tastier and more satisfying.

Regular or dry pita bread works well. There is no need to add anything to it - salt or some spices will kill the taste of the broth. It is better to use fresh additives. Regular bread will also work.

To give the soup unusual taste and summer freshness, decorate it with a small mint leaf. Parsley also works well as a green if people don't like the taste of cilantro.

One of the main features of chikhirtma is the complete absence of grounds from cereals or vegetables. Thickness is achieved solely through eggs and flour. Potatoes, carrots, rice, etc. do not add. Due to the concentrated broth, the dish is moderately high in calories and quite filling.
To thicken this soup, use chicken eggs. They do not undergo long-term heat treatment. Therefore, it is important that they are fresh.
To get the eggs in hot water have not curdled, acid must be added to them. This could be lemon or pomegranate juice, vinegar. Such additives are not intended to give the soup sour taste, so they should not be abused.
Traditional chikhirtma uses a lot of green cilantro. In this recipe it is replaced with parsley. Various greens are also suitable - a mixture of cilantro, parsley, dill, coriander.
Among the spices for chikhirtma, it is appropriate to use black pepper, basil, coriander, cinnamon, saffron, and mint. Fresh spices are added to the soup at the very end of cooking. Dried ones should be added earlier, about 15-20 minutes before they are ready, so that they have time to soften and give off their taste and aroma.
Most often, chikhirtma is prepared from chicken and turkey. Lamb is used less frequently. Other types of meat such as pork or beef are not suitable. Cooking lamb soup has its own characteristics. This meat is cooked much longer than chicken, about 1.5-2 hours depending on the age of the animal. Be sure to trim off all the fat from the meat. It is bitter and gives the soup an unpleasant taste and aroma. Shoulder, brisket, and neck are best suited for chikhirtma. When cooking lamb, a lot of foam accumulates on the surface of the broth, which must be removed.
It is better to prepare chikhirtma in small portions so that you can eat it hot and not reheat it. When heated, the taste of the soup becomes less pronounced. And when boiling egg white will curl up. So, if you are reheating this dish, do not bring it to a boil. And add some fresh herbs to the plate.

Recipe preparation steps with photos

To prepare chikhirtma, take chicken thighs, eggs, butter, wheat flour, onions, lemon juice, parsley (in traditional recipe cilantro is used), salt and spices to taste.

First of all, prepare chicken bouillon. Pour water over the thighs until they are completely covered and let them cook. When the chicken boils, drain the broth and rinse. This first broth releases the bulk of the harmful substances, and the second broth will be cleaner. Now pour 2 liters of clean water into the bird and cook for 40 minutes after the start of boiling. Instead of thighs, you can use any part of the bird. The main thing is that the chicken has bones, then the broth will be rich. For example, legs and wings work well. If you don't like concentrated broth, use a piece of chicken with bone and a piece of fillet.

Meanwhile, prepare the remaining ingredients for the soup. Chop the onion small cube. Fry in butter until soft.

Beat the eggs with a fork or whisk along with lemon juice. Its acid will prevent eggs from curdling in hot broth. Instead of lemon juice, you can use vinegar, preferably apple or balsamic. They are milder in taste than regular ones. Ready soup You can also garnish with a slice of lemon or add pomegranate seeds.

Remove the onion from the pan. In the remaining oil (add another piece if there is not enough) fry the flour for 1-2 minutes. Instead of wheat, you can use corn. In Georgia they prefer to use it. And butter, if desired, can be replaced with vegetable oil or margarine. Any fat is first heated, and then flour is placed in it and fried. The result is a plastic, easily crumbling lump, reminiscent of shortbread dough.

When the chicken is cooked, remove it from the broth. Pour a glass of hot liquid into the flour, stirring it with a whisk. While heating the liquid, dilute the flour completely. There should be no lumps. Flour is always diluted with hot liquid only. If you add cooled broth, the flour will curl into lumps and everything will have to be redone.

Step 1: Prepare the chicken.

First of all, rinse the chicken well under running water and then place it on a cutting board. Using a knife, cut the chicken into small pieces and rinse again under running water. Attention: the meat can be cut into parts such as drumstick, thigh, wings and back.

Step 2: Prepare chicken broth.

Place the chicken pieces in a deep pan and fill them with purified water. Place the container on medium heat and cover with a lid. When the water starts to boil, remove the lid from the pan, and be sure to skim off the resulting foam from the meat using a slotted spoon. Cook the broth over low heat for 80-90 minutes, adding water as needed until the meat is tender. Important: During cooking, add salt to the broth to taste.

Step 3: prepare the onion.

Using a knife, remove the peel from the onion, and wash the vegetable thoroughly under running water. cold water. After this, place the onion on a cutting board and chop it into small squares. Transfer the finely chopped component to a free plate.

After this, put a frying pan with a small amount of vegetable oil on low heat. When the oil is hot enough, add the onion and, stirring from time to time with a wooden spatula, fry until golden brown on the surface. Immediately after this, turn off the burner and transfer the onions back to the plate so that the vegetable oil remains in the pan.

Step 4: prepare the lemon.

We rinse the lemon under running water and then transfer it to a cutting board. Using a knife, cut the citrus into two halves. Squeeze the juice from each lemon part using a manual juicer.

Step 5: Prepare the lemon-egg mixture.

Using a knife, break the eggshells and pour the yolk and white into a small bowl. Add freshly squeezed lemon juice to the same container and, using a hand whisk, lightly whisk until smooth.

Step 6: Prepare the chicken meat.

When the chicken broth is ready, turn off the burner and use a fork to place the chicken on a cutting board. Set the meat aside for 10-15 minutes so that it becomes warm. After this, with clean hands, separate the meat from the bones and use a knife to cut the component into small pieces as necessary. Transfer the shredded chicken to an empty plate.

Step 7: Prepare the greens.

We rinse the parsley under running water and, lightly shaking it off excess liquid, place it on a cutting board. Using a knife, finely chop the greens and then transfer them to an empty plate.

Step 8: prepare the flour.

Place the frying pan again with the remaining onions after frying, vegetable oil on a small fire. Immediately pour the flour into the container and, while constantly stirring with a wooden spatula, lightly fry the flour. Attention: It is necessary to fry the flour in such a way that it does not change color, but simply warms up slightly and absorbs the oil. After this, pour it into the frying pan. 200 - 250 milliliters hot broth and, using a hand whisk, mix everything thoroughly so that no lumps form in the mass. Then turn off the burner and set the flour mixture aside.

Step 9: prepare chicken chikhirtma.

Place the fried onions into the hot broth and mix everything well with a tablespoon. Immediately after this, pour the flour mixture into the broth and mix everything again with available equipment. Now put the pan on medium heat, and after the soup boils, turn the heat to low and cook it for another 5 minutes. After the allotted time has passed, add the egg-lemon mixture into the chikhirtma in a small stream, constantly whisking everything with a hand whisk until smooth. Again we wait for the soup to boil and then immediately turn off the burner. Important: After preparing the dish, taste it for salt; if the soup is still not salty, then add more salt to taste.

Step 10: serve chicken chikhirtma.

Using clean hands, place shredded chicken into serving bowls. Then pour the soup into the meat using a ladle and at the end sprinkle everything well with chopped parsley. If desired, chicken chikhirtma can be decorated with another slice of lemon. Immediately after this, we serve the dish on the dining table and treat friends and family with chikhirtma along with slices of bread and fresh green onions to taste.

Enjoy your meal!

Real chicken chikhirtma can also be seasoned with cornmeal. Then the taste of the soup will be even richer and more aromatic.

Instead of fresh parsley, you can add chopped cilantro to the soup.

If desired, you can add not eggs to chicken chikhirtma, but only chicken yolks with lemon juice.

If you don’t have a manual juicer at hand, don’t worry, because you can squeeze the juice from a lemon with your hands.

To prepare chikhirtma, it is best to use broiler chicken, since such meat boils faster and turns out very soft and tender.

Chikhirtma soup is a Georgian thick dish, into which two dressings are poured at once at the main stages of preparation - egg and flour. Most often, the dish is cooked in lamb broth or poultry. This thick soup differs from others in that it contains no vegetable grounds at all.

The calorie content of the dish is 70-90 kcal per 100 g, so it is considered quite light. Let's look at how to prepare chikhirtma in several interpretations step by step and with photos.

Classic chicken chikhirtma

This is a real tender and light Georgian soup, which is distinguished not only by its ease of preparation, but also by its appetizing and incredible taste and aroma. To give the soup a beautiful color, add 1/2 small spoon of saffron.

List of components:

2-3 eggs;
Large onion;
One lemon;
0.5 kg chicken;
3 large tablespoons of vegetable oil;
Green cilantro – 20 g;
Corn or Wheat flour– 2.5 tablespoons;
2.5 liters of water;
Salt - to taste.

Georgian classic recipe chikhirthms:

Cut the chicken into pieces, wash it and cook the broth. The foam must be skimmed off during cooking. After the water boils, turn the heat to low and cook for about 1.5 hours. 20 minutes before the end of cooking, add salt;
Peel the onion, cut into cubes and fry in vegetable oil;
Beat the eggs with lemon juice;
Remove the fried onion from the frying pan and leave the frying oil on it. Fry the flour a little in this oil and add hot broth (glass). Mix well so that there are no lumps;
Remove the meat from the broth and cut into medium pieces;
Wash and chop the greens;
At the end of the process, put the fried onions into the hot broth, pour in the flour mixture and stir thoroughly. After boiling, add the egg-lemon mixture in a thin stream. Take a whisk and stir the resulting mixture.

When the chicken chikhirtma boils, remove it from the stove and taste it. If necessary, add salt. Place the meat in plates and sprinkle everything with herbs.

Lamb recipe

This is a Georgian national masterpiece made from young lamb, which does not contain cereals or vegetables and is based on meat and broth. The dish is thickened with flour and egg-acid dressing, which gives it a piquant taste.

Ingredients:

Lamb – 0.5 kg;
Two chicken eggs;
Wine vinegar – 2 large spoons;
Wheat flour and vegetable oil - one tablespoon each;
Two onions;
Cilantro, black peppercorns, salt - to taste;
Saffron – 0.5 small spoon.

The recipe for chikhirtma is:

We wash the lamb with cold water, cut it into small pieces, put it in a pan and let it cook, not forgetting to skim off any foam that appears. Remove the cooked meat from the container, strain the broth through a fine sieve or cheesecloth;
Fry finely chopped onion in butter, sprinkle it with flour, stir and fry again. Then put the prepared meat, onion fried with flour into the strained broth, add salt, saffron, pepper and wait until it boils;
Boil light wine vinegar separately and add it to the soup, let it boil again and then remove the saucepan from the heat;
Before serving, beat the egg yolks in a separate bowl, mix with the broth, pour into the soup, stir and heat. Do not bring them to a boil because they may curdle.

On final stage Georgian chikhirtma is sprinkled with cilantro. After this, the dish can be put on the table and enjoy the amazing taste.

Azerbaijani recipe

Chikhirtma chicken soup is also prepared in the Azerbaijani version, only it is a little different national name- chyhyrtma. Such a dish in thick aromatic sauce It turns out very tasty, satisfying and tender, and your loved ones will definitely like it. The cooking instructions are slightly different from the similar Georgian variation of this dish.

Product composition:

Butter – 70 g;
Onions – 400 g;
Chicken – 600 g;
One large tomato;
Vegetable oil and lemon juice - 2 large spoons each;
3 eggs;
Turmeric – teaspoon;
Greens, pepper and salt - to taste;
Chicken broth - a glass.

Home cooking recipe:

First, we set the chicken to cook, because we will need chicken broth. At the same time, peel and finely chop the onion. This vegetable is the main ingredient in a great sauce;
Melt the butter in a deep frying pan or saucepan, put the onion in it and simmer, make sure it doesn’t fry, add some salt;
We remove the skin from the tomato ourselves, to do this we make a cut on it and keep it in boiling water for a minute, then finely chop it;
Add the chopped tomato to the onion, stir and simmer for 3 minutes;
Remove the finished chicken pieces from the broth and fry a little (optional);
Add lemon juice and 1/3 cup of broth to the tomato-onion mixture;
Next, put the chicken pieces in a frying pan, add a little salt and sprinkle with turmeric for aroma and a beautiful color;
Add the remaining broth, close the lid and simmer the bird with vegetables for 25 minutes over medium heat. If necessary, add more broth, because the onion should not be fried;
Finely chop the greens, beat the eggs with a fork, sprinkle with pepper and salt. Don’t forget that you’ve already added the poultry and onion;
Pour the eggs into the pan, distribute the mixture evenly between chicken pieces. Close the lid and cook for about three minutes - the eggs should “set”. Do not stir, but only pierce the omelette so that it cooks well over the entire surface.

Chicken chihyrtma can be served with a side dish of rice, but also as an independent dish. Sprinkle with herbs and serve. The result was a delicious chicken in a fragrant tomato and onion sauce, with the most delicate omelette and greens.

Simplified recipe

In this cooking method, no flour is used, and the required consistency is achieved by increasing the number of eggs.

You will need:

Whole chicken carcass;
Wine vinegar – 50 ml;
Egg yolks – 5 pcs;
Onion – 250 g;
Ghee butter – 100 g;
Cilantro or other greens;
Salt and peppercorns;
Bay leaf.

Let's prepare it step by step:

Cook chicken broth. Half an hour before readiness, add bay leaf, pepper and finely chopped herbs;
We take the bird out of the pan and divide it into portioned pieces;
We clean and chop the onion, brown it in melted butter, then put it in a hot broth and boil for another 8-10 minutes;
Beat the yolks together with vinegar until they form a thick foam. Carefully pour the resulting mixture into the saucepan. The acid prevents the eggs from curdling;
Place the meat in the hot broth again and bring to a boil.

With this our soup is ready. Pour it into bowls and put it on the table, garnishing with chopped cilantro.

Video: Recipe for Georgian soup chikhirtma

Chikhirtma is traditional Azerbaijani dish. Can be made from chicken, lamb, veal. It should not be confused with Georgian dish with the same name, which is a soup (although it consists of similar ingredients). Sometimes Azerbaijani chikhirtma is called “chikhirtma”.

For cooking Azerbaijani chikhirtma from chicken we take:

chicken – 600 g
onion – 400 g
butter – 50 g
chicken broth – 250 ml
tomatoes – 1–2 pcs.
lemon juice – 2 tbsp. spoons
eggs – 3 pcs.
turmeric – 1 teaspoon
greenery
salt pepper

You can take more chicken - even a whole chicken. Just used in this recipe a small amount of, only three thighs. Accordingly, if we take more meat, then it is advisable to increase the volume of other products, especially onions.

Cooking chikhirtma in Azerbaijani style

There are many various recipes chihirtmas. Most often it is prepared from meat or poultry in combination with vegetables and eggs. But there are also options without meat, only from vegetables. Some consider chyhyrtma as a Caucasian version of scrambled eggs or omelet, because it is the eggs in this dish that are very important role. Prepares from them thick sauce, forming a delicate soufflé.

Chicken chikhirtma is often prepared from boiled chicken. This is due to the need to use chicken broth for the dish. However fried chicken tastier than boiled. Therefore, you can take ready-made chicken broth and fry the chicken pieces. Moreover, the chicken does not need to be completely fried, as it will then end up in the sauce. Simply fry the pieces of meat until you get a golden, appetizing crust.

Now about the salt. Since the broth is salty, salt is also added when frying the onions, and we add a little salt to the chicken pieces themselves before frying, it is important not to oversalt the dish during the cooking process.

The process of preparing chikhirtma with chicken

Cut the chicken into portions (we don’t need to do this, we have ready-made thighs). If used boiled chicken– you still need to fry it a little in butter until you get a crust. Add salt and pepper to the chicken, place in a deep frying pan and fry.

All onions need to be finely chopped. We'll make it in time while the chicken is fried.

Take the fried chicken out of the pan, add butter and add chopped onion. In order for the onion to fry better and give off the smell, we immediately salt it.

We set the fire a little more than medium. The onion should not so much fry as simmer. Stir occasionally with a spatula. Lightly knead the onion so that the onion is homogeneous. It should become transparent and begin to caramelize.

Peel the tomatoes. We cut it, pour boiling water for 3-4 minutes, then cold water and immediately remove the skin. Chop the tomatoes finely, almost into porridge.

Our onions have already dried out and become transparent, gradually starting to fry slightly. At this point we add chopped tomatoes and lemon juice.

Pour 1/3 cup of broth into the pan. Mix.

Simmer the vegetables with the broth over low heat for about five minutes, continuing to mash the onion with a spatula.

Place the previously fried chicken pieces on top of the onion. Sprinkle with turmeric.

Pour the remaining broth into the pan, which should not completely cover the chicken pieces. Stir and cover with a tight lid.

That's it, now we leave our chihyrtma to languish. With the heat on low and the lid closed, this should take about 25-30 minutes. The chicken should simmer slowly. The heat needs to be very low so that the sauce, especially the onions, does not burn.

It is desirable that the sauce be as homogeneous as possible.

Chop the greens.

Break the eggs into a bowl and beat. Salt and pepper.

Here you can add the greens directly to the eggs, stir and then cook in the same way as the recipe given. Or you can add greens at the end, sprinkling them on the finished chikhirtma. We use the second option.

Important stage! Carefully pour the beaten eggs into the sauce. It is advisable to try to ensure that the eggs are distributed approximately evenly over the entire surface of the pan.

No need to stir!

Now, over low heat with the lid removed, you need to bring the sauce until it thickens. The sauce should not boil violently! You can't interfere with it either. To speed up the cooking process, you can pierce the sauce so that the moisture evaporates better.

The sauce should remain moist and should not be allowed to dry out.

As a result, we get tasty and aromatic stewed chicken, with soft and juicy meat. Chicken pieces are covered with a tender and delicious egg and onion soufflé.

That's it, our chikhirtma in Azerbaijani is ready! Place the chicken and sauce on plates and sprinkle with chopped herbs.

Chikhyrtma is often served as a side dish for folding Azerbaijani pilaf. However, it will go perfectly as a separate dish.