Gulchekhra (not classical)
4 servings
30 minutes
Gulchehra is an exquisite dish of Uzbek cuisine that embodies the tenderness and aroma of Eastern spices. Although this version is not classical, it retains the spirit of tradition, offering a rich creamy flavor with subtle notes of cumin and khmeli-suneli. Tender pieces of chicken soaked in a creamy sauce melt in your mouth, while caramelized onions add a sweet spiciness. Garlic and herbs complete the flavor composition, making the dish truly harmonious. Gulchehra pairs perfectly with rice or flatbreads and creates a cozy atmosphere for a home dinner. This dish will adorn any table, delighting guests with its refined taste and appetizing aroma.
1
Cut the meat into small pieces and the onion into half rings. Fry the onion separately until golden.
- Onion: 2 pieces
2
Fry the meat until lightly browned. Mix flour in milk to avoid lumps. Add milk, sour cream, water or broth, salt, sugar, and spices to the chicken. Stir and simmer for 5 minutes. Then add onion. Simmer until cooked, stirring (covered). At the end, add crushed garlic and finely chopped herbs.
- Chicken: 400 g
- Wheat flour: 1 tablespoon
- Milk: 50 ml
- Sour cream: 5 tablespoon
- Sugar: 0.5 teaspoon
- Khmeli-suneli: 0.5 teaspoon
- Caraway: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 5 clove
- Fresh herbs: to taste
