Chyhyrtma (chygyrtma) from chicken

Step-by-step preparation

Cooking time: 1 hr 50 mins

1. STEP 1

   

   About the chicken: you can take a whole chicken, chop it up and use different parts. Some people prefer breast fillet, but for me the meat is a little dry. I used thighs, it would have been better, of course, to remove the bones and cook the thigh fillets, but I was too lazy this time :). Chykhyrtma is prepared on the basis of boiled meat, because... The recipe calls for broth, but fried or baked chicken tastes better.

2. STEP 2

   

   I already had the broth, so I decided to fry the pieces. They need to be washed, dried, sprinkled with salt and freshly ground black pepper and placed in a frying pan heated with half the oil. There is no need to completely fry the chicken; it will cook when it is stewed in the sauce and become tender and juicy.

3. STEP 3

   

   Meanwhile, peel and chop the onion. There should be a lot of onion, cut it finely, almost into crumbs. Mash slightly and add salt - this will reveal the taste better.

4. STEP 4

   

   Place the remaining oil and onion in the pan. Sauté it at a temperature below average, almost minimum, so that the onions seem to languish. As a result, it became transparent and began to caramelize. Stir occasionally, using a spatula to knead the mixture until pureed. Simmer for 20-30 minutes.

5. STEP 5

   

   Peel the tomatoes by pouring boiling water over them and then cold water. The skin will come off easily. Chop as finely as possible.

6. STEP 6

   

   Place the tomatoes in the onion, pour in lemon juice, a third of the broth, stir and simmer under the lid for another 15 minutes, mashing with a spatula.

7. STEP 7

   

   Add turmeric. You can replace it with saffron, it will be even better. Mix.

8. STEP 8

   

   Place fried chicken pieces into the onion and pour in the broth. I always have it in the freezer. If the broth is salty, you don’t need to add any additional salt to the dish. If using water or unsalted broth, add salt, but remember that we have already salted the chicken and onions. Simmer covered for 25-30 minutes. If there is a lot of sauce left after stewing, remove the lid and evaporate the excess liquid for about 15 minutes, remembering to stir the sauce.

9. STEP 9

   

   Wash greens (green onions, dill, parsley and cilantro), dry, finely chop. You can sprinkle the finished dish with herbs, or you can, like me....

10. STEP 10

    

    Break the eggs into a plate, add salt and pepper to taste. Add greens, beat everything together.

11. STEP 11

    

    Pour the mixture into the pan, little by little, trying to distribute it over the entire surface. DO NOT MIX! At low temperature, without a lid, without letting it boil, bring the sauce until it thickens. You can pierce the omelette with a fork and slightly lift it in those places where the egg mixture does not set immediately

12. STEP 12

    

    IMPORTANT - DON'T OVERDRY! The mass should remain moist, tender, airy, soft.

13. STEP 13

    

    As a result of our efforts, we enjoy tender, juicy chicken in an airy egg and onion soufflé! Make your loved ones happy. Bon appetit everyone!

Comments on the recipe

Julia

28.08.2023

4.8

Helen, after reading the 13th step, your mouth watered over your delicious chicken. Is it possible not to fry the chicken, but to put it raw in the sauce (I don’t eat fried)? Of course, it won't taste the same. But I want to try a dish with such a difficult name. Which people's cuisine is this? Thanks for the recipe.

Julia

28.08.2023

4.6

Elena, the chyhyrtma turned out very tasty, everyone liked it. I kept forgetting to write a review. When she said the name of the dish, no one could pronounce it the first time. Thanks for the recipe.