Elarji and Kharcho

1. 1

   Cut the chicken breast into desired pieces.

   5 min

2. 2

   Cover the chicken pieces with water and bring to a boil. Then rinse well.

   10 min

3. 3

   In a pot, add the finely chopped onion, add oil, and fry slightly.

   5 min

4. 4

   Add the chicken and tomato paste, which you have previously dissolved in hot water.

   2 min

5. 5

   Simmer on low heat until the meat is cooked (about 45 minutes).

   45 min

6. 6

   Finally, add pre-blended walnuts, garlic, dried coriander and blue fenugreek. Add 100 grams of hot water. If desired, add finely chopped chili pepper.

   5 min

7. 7

   Bring to a boil for one minute to infuse the flavors, then turn off the heat.

   1 min

8. 8

   Sprinkle with finely chopped cilantro and salt to taste.

   2 min

9. 9

   For Elarji: Wash 200 grams of corn grits well.

   5 min

10. 10

    Add enough water to cover well and cook over low heat until soft (about 30 minutes).

    30 min

11. 11

    When cooked well, add 50 grams of corn flour, mix well, then add 500 grams of Sulguni (Chkinti) and mix well until the cheese melts and the Elarji becomes elastic.

    10 min

12. 12

    Repeat the same procedure with the remaining corn grits and cheese.

    20 min

13. 13

    Serve with Kharcho.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.