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Azerbaijani cuisine chicken recipes. Chikhirtma from chicken in Georgian and Azerbaijani

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

For the preparation of Azerbaijani chicken chikhirtma, we take:
chicken - 600 g
onions - 400 g
butter - 50 g
chicken broth - 250 ml
tomatoes - 1-2 pcs.
lemon juice- 2 tbsp. spoons
eggs - 3 pcs.
turmeric - 1 tsp
greens
salt pepper

You can take more chicken - even a whole chicken. It's just that this recipe used a small amount, just three thighs. Accordingly, if we take more meat, then it is desirable to increase the volume of other products, especially onions.

Cooking chikhirtma in azerbaijani

There are many different recipes chikhirtma. Most often it is prepared from meat or poultry combined with vegetables and eggs. But there are also options without meat, only vegetables. Some consider chykhyrtma as a Caucasian version of scrambled eggs or omelet, because it is eggs that play a very important role in this dish. They are used to prepare a thick sauce that forms tender soufflé.

Chikhirtma chicken is often made from boiled chicken... This is due to the need to use chicken broth for the dish. but fried chicken tastier than boiled. Therefore, you can take a ready-made chicken bouillon, and the pieces of chicken - fry. Moreover, the chicken does not need to be fried completely, as it will then come in the sauce. It is enough just to fry the pieces of meat until golden brown appetizing crust.

Now about the salt. Since the broth is salty, salt is also added when frying 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 cooking chikhirtma with chicken

Cut the chicken into portions(we don't need to do this, we have ready hips). If boiled chicken is used, it still needs to be fried a little in butter until a crust is obtained. Salt and pepper the chicken, put it in a deep frying pan and fry.
All onions must be finely chopped. We'll just make it while the chicken is fried.
We take out the fried chicken from the pan, add to it butter and lay out the chopped onion. To make the onion better fried and give off a smell, salt it immediately.
We set the fire to a little more than average. Onions should not so much fry as languish. Stir periodically with a spatula. At the same time, knead slightly so that the onion is homogeneous. It should become transparent and start to caramelize.
Peel the tomatoes. We cut, pour boiling water for 3-4 minutes, then - cold water and immediately remove the skin. Finely chop the tomatoes, almost into porridge.
Our onions have already poured and became 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. We mix.
Simmer vegetables with broth over low heat for about five minutes, continuing to knead the onion with a spatula.
Put 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. Mix and close with a tight lid.
That's all, now we leave our chyhyrtma to languish. On low heat and the lid is closed, this should take about 25-30 minutes. The chicken should be stewed slowly. You need a very small fire so that the sauce, especially the onion, does not burn.
It is desirable that the sauce is as homogeneous as possible.
We cut the greens.
Break eggs into a bowl, beat. Salt and pepper.
Here you can add greens directly to the eggs, stir and cook further in the same way as in the recipe. Or you can add greens at the end, sprinkling them with ready-made chikhirtma. We use the second option.
An important stage! Carefully pour the beaten eggs into the sauce. It is advisable to try to distribute the eggs approximately evenly over the entire surface of the pan.
No need to stir!
Now, on the lowest heat with the lid removed, you need to bring the sauce to thicken. The sauce should not boil violently! You can't interfere with it either. To speed up the cooking process, you can pierce the sauce to help the moisture evaporate.
The sauce should remain moist and should not be allowed to dry.
As a result, we get a delicious and aromatic stewed chicken, with a soft and juicy meat... Pieces of chicken are covered with a tender and mouth-watering egg and onion soufflé.
That's it, our chikhirtma in Azerbaijani is ready! Put the chicken together with the sauce on plates and sprinkle with chopped herbs.
Chykhyrtma is often served as a side dish to a folding Azerbaijani pilaf... However, it also works great as a separate dish.

I seemed to myself
fox
I ate chikhirtma
one
and did not give it to anyone ...

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

The calorie content of the dish is 70-90 kcal per 100 g, so it is considered quite light. Consider how to cook chikhirtma in several interpretations step by step and with a photo.

Classic chicken chikhirtma

This is a real delicate and light Georgian soup, which is distinguished not only by the simplicity of its preparation, but also by its delicious and incredible taste and aroma. To make the soup have a beautiful color, add 1/2 small spoonful of saffron to it.

List of components:

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

Georgian classic recipe chikhirtmas:

  1. We cut the chicken into pieces, rinse it and cook the broth. The foam must be removed during cooking. After the water has boiled, make the heat to a minimum and cook for about 1.5 hours. Salt 20 minutes before the end of cooking;
  2. Peel the onion, cut into cubes and fry in vegetable oil;
  3. Beat the eggs with lemon juice;
  4. Remove the fried onion from the pan and leave the oil from frying on it. Fry a little flour in this oil and add hot broth (glass). Mix well so that there are no lumps;
  5. Take the meat out of the broth and cut into medium pieces;
  6. Wash and chop the greens;
  7. At the end of the process, put the fried onions in a hot broth, pour in the flour mass and stir thoroughly. After boiling, add the egg-lemon composition with a thin stream. Take a whisk and stir the resulting mixture.

When the chicken chikhirtma boils, remove it from the stove and taste it. Add salt if necessary. Put the meat in plates and sprinkle everything with herbs.

Lamb recipe

This is a Georgian national masterpiece of young lamb, which does not have cereal, vegetable grounds and is based on meat and broth. The dish is thickened with flour and egg-acid dressing, which gives it a spicy 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 as follows:

  1. We wash the lamb with cold water, cut it into small pieces, put it in a saucepan and set it to cook, not forgetting to remove the foam that appears. We take out the cooked meat from the container, filter the broth through a fine sieve or cheesecloth;
  2. Fry finely chopped onion in butter, sprinkle with flour, stir and fry again. Then, in the strained broth, put the finished meat, onions, fried with flour, add salt, saffron, pepper and wait until it boils;
  3. We boil separately light wine vinegar and pour into the soup, let it boil again and then remove the saucepan from the heat;
  4. Egg yolks are whipped in a separate bowl before serving, mixed with broth, poured into soup, stirred and heated. You cannot bring them to a boil, because they can curl up.

At the final stage, Georgian chikhirtma is sprinkled with cilantro. After that, the food 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 has a slightly different national name - chikhirtma. Such a meal in a thick aromatic sauce it turns out to be 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.

Products 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 - a teaspoon
  • Greens, pepper and salt - taste;
  • Chicken broth - glass.

Cooking scheme at home:

  1. First, we set the chicken to boil, because we will need chicken broth. Peel and finely chop the onion at the same time. This vegetable is included in the main part of a great sauce;
  2. In a deep frying pan or stewpan, melt the butter, put the onion in it and simmer, make sure that it does not fry, add salt;
  3. We independently remove the skin from the tomato, for this we make an incision on it and keep it in boiling water for a minute, then finely chop;
  4. Add the chopped tomato to the onion, stir and simmer for 3 minutes;
  5. Remove the finished chicken pieces from the broth and fry a little (optional);
  6. Pour lemon juice and 1/3 cup of broth into the tomato-onion mass;
  7. Next, put the chicken pieces in a frying pan, add a little salt and sprinkle with turmeric for aroma and beautiful color;
  8. Add the remaining broth, close the lid and simmer the poultry with vegetables for 25 minutes over medium heat. If necessary, add more broth, because the onion should not be fried;
  9. Finely chop the greens, beat the eggs with a fork, sprinkle with pepper and salt. Do not forget that the bird and the onion have already been added;
  10. 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 "grab". Do not stir, just pierce the omelet so that it cooks well over the entire surface.

Chikhyrtma from chicken can be served with a side dish of rice, but also as an independent dish. Sprinkle with herbs and serve. It turned out to be a delicious chicken in a fragrant sauce of tomato and onion, with the most tender omelet and greens.

Simplified recipe

IN this option flour is not used for cooking, 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;
  • Onions - 250 g;
  • Ghee butter - 100 g;
  • Cilantro or other greens;
  • Salt and peppercorns;
  • Bay leaf.

Cooking in stages:

  1. Cook chicken broth. Half an hour before readiness, add lavrushka, pepper and finely chopped greens;
  2. We take the bird out of the saucepan and divide it into portions;
  3. We clean and chop the onion, brown it in ghee, then put it in a hot broth and boil it for another 8-10 minutes;
  4. Beat the yolks until a thick foam together with vinegar. Gently pour the resulting mixture into a saucepan. Thanks to the acid, the eggs will not curl;
  5. Put the meat in the hot broth again and bring to a boil.

On this, our soup is ready. We pour it into bowls and put it on the table, decorating with chopped cilantro.

Video: Recipe for chikhirtma Georgian soup

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

For the preparation of Azerbaijani chicken chikhirtma, we take:

  • chicken - 600 g
  • onions - 400 g
  • butter - 50 g
  • chicken broth - 250 ml
  • tomatoes - 1-2 pcs.
  • lemon juice - 2 tbsp. spoons
  • eggs - 3 pcs.
  • turmeric - 1 tsp
  • greens
  • salt pepper

You can take more chicken - even a whole chicken. It's just that this recipe used a small amount, just three thighs. Accordingly, if we take more meat, then it is desirable to increase the volume of other products, especially onions.


Cooking chikhirtma in azerbaijani

There are many different recipes for chikhirtma. Most often it is prepared from meat or poultry combined with vegetables and eggs. But there are also options without meat, only vegetables. Some consider chykhyrtma as a Caucasian version of scrambled eggs or omelet, because it is eggs that play a very important role in this dish. A thick sauce is prepared from them, forming a delicate soufflé.

Chikhirtma is often made from boiled chicken. This is due to the need to use chicken broth for the dish. However, fried chicken tastes better than boiled chicken. Therefore, you can take ready-made chicken broth, and fry the chicken pieces. Moreover, the chicken does not need to be fried completely, as it will then come in the sauce. It is enough just to fry the pieces of meat until a golden, appetizing crust is obtained.

Now about the salt. Since the broth is salty, salt is also added when frying 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 cooking chikhirtma with chicken

We cut the chicken into portioned pieces (we don't need to do this, we have ready thighs). If boiled chicken is used, it still needs to be fried a little in butter until a crust is obtained. Salt and pepper the chicken, put it in a deep frying pan and fry.

All onions must be finely chopped. We'll just make it while the chicken is fried.


We take out the fried chicken from the pan, add butter to it and spread the chopped onion. To make the onion better fried and give off a smell, salt it immediately.

We set the fire to a little more than average. Onions should not so much fry as languish. Stir periodically with a spatula. At the same time, knead slightly so that the onion is homogeneous. It should become transparent and start to caramelize.

Peel the tomatoes. Cut it, pour boiling water for 3-4 minutes, then cold water and immediately remove the skin. Finely chop the tomatoes, almost into porridge.


Our onions have already poured and became 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. We mix.


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

Put 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. Mix and close with a tight lid.

That's all, now we leave our chyhyrtma to languish. On low heat and the lid is closed, this should take about 25-30 minutes. The chicken should be stewed slowly. You need a very small fire so that the sauce, especially the onion, does not burn.


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

We cut the greens.


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


Here you can add greens directly to the eggs, stir and cook further in the same way as in the recipe. Or you can add greens at the end, sprinkling them with ready-made chikhirtma. We use the second option.

An important stage! Carefully pour the beaten eggs into the sauce. It is advisable to try to distribute the eggs approximately evenly over the entire surface of the pan.

No need to stir!

Now, on the lowest heat with the lid removed, you need to bring the sauce to thicken. The sauce should not boil violently! You can't interfere with it either. To speed up the cooking process, you can pierce the sauce to help the moisture evaporate.

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


The result is a delicious and aromatic stewed chicken with soft and juicy meat. Pieces of chicken are covered with a tender and mouth-watering egg and onion soufflé.

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

Chykhyrtma is often served as a side dish to a folding Azerbaijani pilaf. However, it also works great as a separate dish.


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Chykhyrtma from chicken are the most tender pieces of meat in thick sauce from vegetables and broth. The chicken is so tender that the pieces of meat come off the bones. If you are preparing a dish from homemade chicken(not broiler), you will have to stew it longer to get the softest meat possible. Well, chykhyrtma will be cooked from a store chicken or a home broiler in just an hour.

Chykhyrtma refers to Caucasian cuisine, in addition to chicken, it can also include potatoes, garlic, ginger, herbs. In general, this is soup. Therefore, if you want to cook the dish according to all the rules, then add more broth and serve the dish also with a large amount of it.

Ingredients

  • 500 g chicken
  • 1 large onion
  • 2 tomatoes
  • 2 tbsp. l. vegetable oil
  • 3-4 bay leaves
  • 2 tsp salt
  • 1 tsp spices for chicken
  • 1 tsp ground saffron
  • 2 chicken eggs
  • 700 ml broth

Preparation

1. Send chicken pieces to a saucepan, salt, add spices, bay leaf. Pour in water and cook.

2. While the chicken is cooking, prepare the vegetables. Peel and finely chop the turnip onions. Wash the tomatoes and cut them into very small pieces.

3. Heat refined oil in a skillet and transfer vegetables. Saute over low heat for 3 minutes, then add 200 ml of broth and simmer for 5 minutes.

4. Remove the boiled chicken from the pan and fry on vegetable oil until golden brown.

5. Transfer the sautéed chicken pieces to the pan. By the way, you can stew in a saucepan or a saucepan with a thick bottom, if there is no pan with high sides. Add ground saffron (turmeric) to the skillet for a brighter color.

6. Beat a couple of chicken eggs with a pinch of salt and spices.