Azerbaijani chikhirtma
6 servings
40 minutes
Azerbaijani chikhirtma, which should not be confused with the Georgian soup of the same name. To put it simply, chigyrtma is an omelet with chicken. The dish is also prepared from lamb and veal.
1
Remove the skin from the chicken and cut it into large pieces: drumsticks, thighs, wings, and cut the breast into 3 parts.
- Chicken: 1 piece
2
Drop the chicken into boiling water and cook for 10-15 minutes. Skim the foam from the broth.
- Chicken: 1 piece
3
Cut the onion into strips.
- Onion: 500 g
4
Pour vegetable oil into the pan, add onion, salt it, then place it on the heat and fry over medium heat, stirring constantly until golden brown.
- Vegetable oil: 100 ml
- Onion: 500 g
- Salt: to taste
5
During frying, add a bit of melted butter, a pinch of turmeric, and a ladle of chicken broth.
- Butter: 70 g
- Turmeric: pinch
- Chicken: 1 piece
6
In a deep skillet, heat vegetable oil and fry the chicken until golden brown, add melted butter, season with salt and pepper.
- Chicken: 1 piece
- Vegetable oil: 100 ml
- Butter: 70 g
- Salt: to taste
- Ground black pepper: to taste
7
Peel the tomatoes and cut them into small pieces.
- Tomatoes: 2 pieces
8
Add them and the fried onion to the chicken, pour in a bit more melted butter.
- Onion: 500 g
- Butter: 70 g
9
Lightly beat the eggs with salt, just to combine the whites and yolks.
- Chicken egg: 5 piece
- Salt: to taste
10
Pour the eggs over the contents of the pan, do not stir, cover with a lid and leave on low heat for 2-3 minutes.
- Chicken egg: 5 piece
