Easy Chicken Shkmeruli – Authentic Georgian Garlic Chicken in Creamy Sauce
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👉 Chicken Shkmeruli is one of the most loved dishes in Georgian cuisine. This easy chicken shkmeruli recipe gives you crispy, golden chicken baked in a rich, creamy garlic sauce – simple ingredients, big flavor. It comes from the Racha region of Georgia and is traditionally cooked in a clay pan called a ketsi, but a cast-iron skillet works perfectly at home.
🍳 How to Make Chicken Shkmeruli
Pat the chicken pieces dry with paper towels and season them well with salt and black pepper. Dry skin is the secret to a crispy finish, so don’t skip this step.
Heat the sunflower oil in a large cast-iron skillet over medium-high heat. Place the chicken skin-side down and fry for 8–10 minutes until deep golden brown, then turn and brown the other side for 5 minutes.
Transfer the skillet to an oven preheated to 200°C (400°F) and roast for 20–25 minutes, until the chicken is cooked through and the skin is crispy.
Meanwhile, make the garlic sauce. Melt the butter in a small saucepan over low heat, add the minced garlic and cook gently for 1 minute – it should smell fragrant but not brown. Pour in the milk and cream, add the ground coriander and a pinch of salt, and bring to a gentle simmer for 3–4 minutes.
Take the chicken out of the oven, drain off excess fat, and pour the hot garlic sauce over and around the chicken. Return to the stovetop and simmer for 5 minutes so the sauce thickens slightly and the flavors come together.
Sprinkle with fresh cilantro and serve hot, straight from the pan.
🍽️ Why You’ll Love This Chicken Shkmeruli
This Georgian garlic chicken is crispy on the outside, juicy on the inside, and swimming in a silky sauce you’ll want to soak up with bread. It’s a perfect family dinner, easy enough for weeknights and impressive enough for guests. Serve it with Georgian bread (shoti or mchadi), mashed potatoes, or a fresh tomato and cucumber salad.
💡 Tips for the Best Shkmeruli
- Use bone-in, skin-on chicken for the best flavor and crispy skin.
- Don’t let the garlic brown – it turns bitter.
- Love garlic? Traditional Georgian versions use a whole head. Add more to taste.
- For a lighter sauce, replace the cream with extra milk.
🌍 Outbound Link
👉 Learn more about Georgian cuisine:
Check more recipes on my website:
👉 https://cuisinesguide.com/recipes/
👉 https://cuisinesguide.com/recipe-cuisine/georgian-cuisine/
👉 Khachapuri (Georgian Cheese Bread)