Chaqatmbuli

1. 1

   In a deep bowl, mix flour, matsoni, yeast, 5 grams of salt, and 100 ml of water. Knead the dough. When well kneaded, add 20 ml of oil and knead again. Leave the dough to rise.

   60 min

2. 2

   Cut the chicken fillet and leg parts, remove the bone from the leg. Keep the skin.

   15 min

3. 3

   Grate the carrot, chop the garlic, onion, and celery root.

   10 min

4. 4

   On low heat, place the grated carrot, garlic, onion, celery root in a pot and sauté until translucent. Add tomato paste and sauté. Add grated tomatoes and simmer over low heat for about 40 minutes until the texture becomes uniform. Finally, add salt and a little sugar to taste.

   60 min

5. 5

   Chop the herbs and chili pepper.

   5 min

6. 6

   Fry the egg in a pan over low heat, sprinkle with herbs and chili pepper, also salt to taste, and cover with a lid to cook well on top.

   8 min

7. 7

   Take out the risen dough and cut into desired sizes. Grease the work surface with oil and flatten the dough. Fold, flatten again, grease again, and do this about five times.

   15 min

8. 8

   Fry the dough on both sides in a pan over low heat.

   10 min

9. 9

   Pour oil into the pan to a height of 1 centimeter and heat. Dry the boneless part of the chicken with paper, sprinkle with salt on the skin side and fry. When one side is well browned, turn and fry the other side as well.

   15 min

10. 10

    Place about 4 spoons of tomato sauce on a plate, cut the fried chicken into desired sizes and place on one half, and place the herb egg on the other half. Garnish with herbs.

    5 min

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.