Chicken with eggs and tomatoes. Chicken chikhirtma

- a traditional dish of Azerbaijani cuisine. Served, most often, as a side dish for Azerbaijani folding pilaf, but also as an independent dish chyhyrtma not at all uncommon.

In Georgian cuisine there is a dish with a similar name - - but different from this one. First of all, because chikhirtma is a soup, although the ingredients and preparation are similar.

The ingredients required are the simplest, there is not much time either, but in the end you get a bright, tasty and very tender dish.

For chihyrtma you will need:

Since I cooked it to be eaten immediately, very little food was used.

We had to take 3 eggs, since 2 were not enough at all. You could take 4 pieces, especially if the eggs are small.

• Chicken or parts thereof. There are 3 thighs here.
• Onion. Slightly less in weight than chicken.
• Butter. 50gr.
• Chicken bouillon. 250 ml.
• Tomatoes. Taste.
• Lemon juice. 2 tbsp. spoons.
• Turmeric. 1 teaspoon. (or saffron).
• Eggs. 3 pcs.
• Greenery. There are green onions, parsley and cilantro.
• Salt.
• Freshly ground black pepper.

We are preparing chykhyrtma.

There are many recipes for chykhyrtma. Meat or poultry can be used for this dish. You can use only vegetables or vegetables in combination with meat. Here the situation is the same as with or - everyone preparing their own recipe.

Chyhyrtma can also be considered as a special version of scrambled eggs, interesting, tasty and very unusual, since the eggs in this recipe are a component of a thick sauce and form a very delicate soufflé.

If chyhyrtma made from chicken, it is usually prepared with boiled chicken. I think this is due to the fact that broth is needed to prepare this dish. And boiled chicken itself is less tasty than fried or baked, so adding flavor won’t hurt at all.

Since I already had chicken broth, there was no point in boiling chicken thighs. So for better taste, I decided to simply fry the chicken pieces until golden brown. There is no need to completely fry the chicken, as it will have time to cook in the sauce and the meat will turn out very juicy and tender.

I would like to immediately talk about salt. The broth is already salted initially, when frying the chicken, we also pre-salt it, and salt is also added when frying the onions. So when adding salt, all these factors need to be taken into account.

If you use a whole chicken, then you need to cut it into portions.

Lightly fry the chicken, even if it is boiled, in a deep frying pan with some butter until golden brown. Lightly add chicken pieces and pepper.

While the chicken is frying, finely chop all the onions.

The chicken is fried, take it out of the deep frying pan and, adding the remaining butter, put the chopped onions in the frying pan. Immediately add a little salt so that the onions are better fried and give off their smell.

The heat under the frying pan is slightly above medium. It is necessary that the onions are not so much fried as they are simmered, become transparent and begin to caramelize. From time to time, using a spatula, we not only mix the onion, but also cut/knead it so that it becomes as homogeneous as possible.

Tomato, which is used as desired, is peeled (cut, pour boiling water for 3-5 minutes, then doused with cold water and remove the skin), after which we chop it very finely, almost into porridge.

Add chopped tomato and 2 tablespoons of lemon juice to the stewed onion, which has become transparent and has begun to lightly fry.

Add a third of a glass of chicken broth and stir.

Simmer everything together for 5 minutes over low heat, mashing the onion with a spatula.

Then add the fried chicken pieces and turmeric to the onion.

Add the remaining broth, it should not completely cover the chicken, and mix everything again. Cover the pan with a tight lid.

Simmer over low heat chyhyrtmu until the chicken is completely cooked. This will take 25-30 minutes. A low heat and a lid on the frying pan are needed to ensure that the chicken slowly simmers and the sauce and, especially the onions in the sauce, do not burn.

The smoother the sauce, the better.

Initially, I thought that 2 eggs would be enough, since the dish was prepared quite small. But after reasonable reflection, it became clear that two eggs were not enough, so I added a third.

Chop the greens.

Break the eggs into a small bowl and beat. Add salt and freshly ground black pepper.

I like the second option better, but it all depends on personal preference.

Pour the eggs into the sauce, trying to distribute the eggs over the entire area of ​​the pan.

Don't mix!

With the lid open on very low heat, so that there is no rapid boiling, bring the sauce until it thickens. Do not stir; you can occasionally pierce the sauce, allowing the moisture to evaporate.

Do not let it become completely dry; the sauce should remain moist.

The result is a very tasty stewed chicken, juicy and soft, in a delicate egg and onion soufflé.

Ready. Place the chicken and sauce in a serving bowl and sprinkle with finely chopped herbs.

Usually chyhyrtma served as a side dish for Azerbaijani folding pilaf - its main difference from the usual pilaf is that the ingredients of the folding pilaf are prepared separately.

Chicken chihyrtma is the most tender pieces of meat in a thick sauce of vegetables and broth. The chicken is so tender that pieces of meat fall off the bones. If you are preparing a dish from homemade chicken (not broiler), you will have to simmer it longer to get the most soft meat. Well, from store-bought chicken or home-made broiler, chykhyrtma can be prepared in literally an hour.

Chykhyrtma belongs to Caucasian cuisine; in addition to chicken, it may also include potatoes, garlic, ginger, and herbs. Actually, it's soup. Therefore, if you want to prepare a dish according to all the rules, then add more broth and serve the dish with more 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. Place the chicken pieces in a saucepan, add salt, spices and bay leaf. Fill with water and set to cook.

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

3. Heat refined oil in a frying pan and add vegetables. Sauté 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, if desired, fry in vegetable oil until golden brown.

5. Transfer the fried chicken pieces to the pan. By the way, you can simmer in a saucepan or pan with a thick bottom if you don’t have a frying pan with high sides. Add ground saffron (turmeric) to the pan for added color.

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

Caucasian cuisine can easily add variety to the daily menu. And especially a dish like chikhirtma. Even if this is your first acquaintance with the Eastern culinary tradition, do not worry. Chikhirtma, the recipe with a photo of which is attached below, will turn out great. How to properly prepare this dish is described in this article.

How to cook Georgian chicken chikhirtma

• Number of servings: 6
• Cooking time: 2 minutes

The main ingredient for chikhirtma is chicken. But there are several ways to prepare this undoubtedly delicious dish. There is chikhirtma in Georgian, and there is in Azerbaijani. In Georgian cuisine, chikhirtma is a soup, in Azerbaijani it is a second course. Both of them are equally tasty, prepared with the addition of eggs, but are fundamentally different in the preparation process.

Georgian chicken chikhirtma

To prepare a wonderful chikhirtma, as they do in Georgia, the homeland of this dish, we stock up on:

1 chicken,

2.5 liters of water,

1 onion,

3 chicken eggs,

3 tablespoons flour,

Juice of one lemon

50 ml refined vegetable oil,

Parsley or chives,

1/2 tbsp. spoons of salt.

As with any other dish, the secret of taste lies in the quality of the starting products; the taste of the soup that we undertook to prepare depends on how fresh they are.

Chikhirtma in the Georgian version is prepared as follows:

The chicken is divided into portions, placed in a pan with cold water and cooked until tender; add salt to taste during cooking,

The cooked chicken is removed from the broth, separated from the bones,

The onions are fried in vegetable oil until golden brown, then put into a separate bowl so that there are still some oil residues in the pan,

Pour flour into a frying pan and fry it, not allowing the color to change, stirring constantly,

Pour a glass of broth into the flour and mix vigorously to prevent lumps from appearing.

Place the flour mixture and fried onions into a saucepan with hot but not boiling broth, put it back on the fire,

We also send eggs beaten with lemon juice there, doing this carefully, in a thin stream,

Bring to a boil, remembering to stir, remove from heat.

Serve the soup with chicken meat taken from the bones, generously sprinkling the dish with herbs.

As you can see, there is nothing complicated here, and even a novice cook can handle Georgian chicken chikhirtma. The main thing is to follow the recommendations and not deviate from the instructions.

Azerbaijani chicken chikhirtma

Preparing this dish in accordance with the canons of Azerbaijani cuisine is not at all difficult; you will enjoy the process, as well as the result. So, let's prepare the following ingredients:

1 chicken

500-600 g onions,

3-5 eggs (more is possible),

100 g butter or ghee,

Salt, cloves, saffron, citric acid to taste.

Advice: Let’s say right away that saffron (as well as cloves) is an optional component, but thanks to it, that same golden color, amazing spicy taste and aroma of Azerbaijani chikhirtma is achieved. You need to take a little of this precious spice - just a pinch, dissolving it in a glass of water.

The dish is prepared like this. Divide the chicken into pieces, finely chop the onion, melt the butter in a frying pan or deep saucepan and begin:

Fry the onion until golden brown

Add pieces of chicken to it and fry it until nicely golden brown.

Add a glass of water with saffron, ground with salt (this step is optional, but desirable), cloves, let it simmer,

The eggs are beaten with citric acid on the tip of a knife,

The chicken is poured with the egg mixture and left to simmer under the lid until fully cooked.

That's all - Azerbaijani-style chikhirtma is ready. You can serve, seasoning with herbs to your taste. And for those who are accustomed to eating, carefully calculating the usefulness of products, we note that the calorie content of chikhirtma per 100 g is 123 kcal. This dish contains the optimal amount of proteins and fats with its relatively low calorie content. So use the recipe with a photo of chikhirtma, cook and eat to your health!

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 or poultry broth. 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 for chikhirtma:

1. 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;
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 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;
5. Remove the meat from the broth and cut into medium pieces;
6. Wash and chop the greens;
7. 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:

1. 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;
2. 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;
3. Boil light wine vinegar separately and add it to the soup, let it boil again and then remove the saucepan from the heat;
4. 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.

At the final stage, Georgian-style 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 has a slightly different national name - chikhirtma. This dish in a thick, aromatic sauce 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:

1. 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;
2. 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;
3. 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;
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. Add lemon juice and 1/3 cup of broth to the tomato-onion mixture;
7. Next, put the chicken pieces in a frying pan, add a little salt and sprinkle with turmeric for aroma and a beautiful color;
8. 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;
9. 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;
10. Pour the eggs into the pan, distribute the mixture evenly between the 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 herbs.

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:

1. Cook chicken broth. Half an hour before readiness, add bay leaf, pepper and finely chopped herbs;
2. We take the bird out of the saucepan and divide it into portions;
3. 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;
4. 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;
5. 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