Gulchekhra
5 servings
60 minutes
Gulchehra is a refined dish of Uzbek cuisine that combines the tenderness of chicken meat with the aroma of fried onions and garlic. Its roots go back to the traditions of Eastern cooking, where simple ingredients are transformed into culinary masterpieces. The key to this recipe is a rich creamy sauce with hints of khmeli-suneli that makes the meat incredibly juicy and tender. Sour cream and milk give the dish a velvety texture, while dill adds freshness. Gulchehra is perfect for cozy family dinners or festive gatherings and pairs wonderfully with aromatic flatbreads and fluffy rice. Its flavor is a harmony of sweet, salty, and spicy notes that envelop each serving in the warmth and richness of Eastern spices.
1
Clean and slice the onion into half rings.
- Onion: 3 pieces
2
Cut the chicken legs into small pieces.
- Chicken: 1 kg
3
Fry the onion in a small amount of sunflower oil. Set aside.
- Onion: 3 pieces
4
Fry the chicken pieces in the same pan where the onion was fried until golden brown.
- Chicken: 1 kg
5
Add fried onions.
- Onion: 3 pieces
6
While the onion and chicken are frying, mix the milk and flour until smooth to avoid lumps.
- Milk: 150 ml
- Wheat flour: 2 tablespoons
7
Add milk, sour cream, salt, sugar, spices, garlic, and water to the chicken so that the sauce covers the chicken but not completely. Mix well and simmer covered for about 30 minutes. Stir occasionally!
- Milk: 150 ml
- Sour cream: 10 tablespoons
- Sugar: 1 teaspoon
- Garlic: 10 cloves
- Khmeli-suneli: 1 teaspoon
- Salt: to taste
- Black allspice: to taste
8
At the end, add chopped dill and simmer a little more.
- Dill: to taste