Delicious and tender chicken gulchekhra. Gulchehra - delicate creamy taste of chicken

Today I want to bring to your attention a recipe for an Uzbek dish called "Gulchehra". This recipe has been on my mind for a long time. I started cooking it sometime for my betrothed (who is now my husband). I love this dish, because it turns out to be unusually aromatic and the sauce itself is very tasty. The chicken is soft and tender.
A beautiful name, and as far as I know, Gulchehra is a Muslim female name. Why this dish is so named, one can only guess.
As usual, cooking begins with a list of ingredients.

Chicken for cooking is not used fillet, but with bones. I take about one and a half kilograms and cut into large pieces.

Then I put it in a saucepan or in another container where it will be stewed. I used my large frying pan for this dish.

Then I cook the broth for her. I squeeze out a pack of 400 grams of sour cream into a separate bowl, preferably not very low fat, I take 22%. And I add 500 ml of water.

Stir and pour into skillet with chicken. Our chicken is starting to cook in this broth. I give her time somewhere around 25-30 minutes.

In the meantime, I take up the bow. I choose a large enough onion, chop it and fry in butter until golden brown. I don’t regret oil, somewhere around 50-60 grams.

That's it, let the onion wait its turn.
And I pour about a glass of broth in which chicken is stewed. When it cools down a bit, I add 3 tables to it. spoons of flour, mix. I like to do it with a whisk.

And I pour this density back into the pan where the chicken is stewed - I give it another 10 minutes.

I also cook garlic. It needs to be cleaned and crushed on the garlic.

And now the last, final stages of cooking this dish. Add the fried onion and curry seasonings to the chicken, a mixture of peppers for spiciness.

I throw greens, garlic, and you can turn it off.

Our "Gulchekhra" is ready. I give a little brew to our dish.

Help yourself! It takes about an hour to cook our chicken, along with all the preparations.

Potatoes, spaghetti, and rice can be served as a side dish - Gulchekhra goes well with them with its taste. So bon appetit!

Cooking time: PT01H00M 1 hour

Gulchekhra is a recipe of Uzbek cuisine, a very tasty, juicy dish of chicken stewed in a delicate creamy sauce. With the help of a recipe with step-by-step photos, it is no more difficult to prepare than the usual chicken in sour cream or cream sauce.

We take any parts of the chicken carcass, fry in oil, add onion and then stew in a sauce of milk and sour cream, into which we add a little flour to thicken. The spiciness of the finished dish is regulated by adding garlic and chili peppers (fresh or in powder).

Gulchekhra is served as an independent dish with greens and fresh bread or tortillas. But it is not forbidden to cook crumbly rice for stewed chicken, cut vegetables, serve with buckwheat, potatoes.

Ingredients:

• chicken (any pieces) - 600-700 gr;
• onions - 1-2 heads;
• milk - 1-1.5 cups;
• sour cream - 2 tbsp. l;
• flour - 1 tbsp. l;
• sea ​​salt - to taste;
• garlic - 2-3 cloves;
• hot chili pepper - 1 pod;
• ground black pepper - 0.5-1 tsp;
• vegetable oil - 2-3 tbsp. l.

How to cook chicken gulchekhra

Chicken (in this case, the legs) cut into pieces of medium size. We rinse.

We chop the onion rather large, cut it across in half rings or in height with not very wide feathers.

We spread the chicken pieces in hot oil, brown quickly, turning over as the skin is fried. In total, roasting will take about ten minutes, the crust should be ruddy, not light.

After pouring the onion to the fried chicken, reduce the heat and bring the onion to softness.

After covering, leave the chicken with onions to languish for 15-20 minutes. Do not forget to stir occasionally, make sure that the onion softens, but does not burn.

Salt to taste, sprinkle chicken pieces with black pepper. If desired, for flavor, you can add suneli hops, about half a teaspoon.

Preparing the chicken stew sauce. Mix a spoonful of flour with sour cream. Dilute a thick slurry with milk to a homogeneous consistency without lumps. Instead of milk, you can use cream of any fat content or do not add sour cream - there are different cooking options. But in the classic version, the combination is just that: milk, thick sour cream and wheat flour.

After boiling, cover the pan with the chicken with a lid. Simmer for about 20 minutes. The sauce will thicken during stewing, if it becomes too thick or evaporates too much - add milk, dilute to the desired density. Sprinkle with chopped garlic and fresh chili pepper rings (optional) two to three minutes before cooking.

We let the chicken brew, soak up the sauce. Before serving, reheat or serve warm, sprinkled with herbs. Bon appetit!

Peel the onion from the husk and cut into halves or quarters of the rings.

In a frying pan, heat a spoonful of oil for frying - it is better to take refined oil. Add the onion to the skillet and sauté for 3-4 minutes until it's caramelized. Then remove the onion from the pan.

You can take defatted boneless chicken (fillet) or more fatty pieces of meat - for example, thighs. It is better to cut the bones and remove the skin. Cut the chicken meat into small pieces.

Add the frying oil to the pan and heat it up, then place the chicken pieces on the hot surface. Stirring, fry over low heat for 4-5 minutes - the pieces should be lightly browned.

The next step is to add the fried onions to the pan. Peel the garlic, pass through a special press (or finely chop) and also transfer to the pan.

Salt the chicken and sprinkle with spices - be sure to use suneli hops to get a characteristic aroma, as well as other spices if desired.

Pour milk of any fat content into the pan. It must be fresh so that it does not curdle immediately when heated.

Now add sour cream, preferably low-fat, otherwise the dish and gravy will turn out to be very fatty. Mix everything and simmer gulchekhra for 15-20 minutes over very low heat. At first, it is better not to close the lid tightly, otherwise the milk may boil away.

Serve incredibly juicy and tender chicken meat along with any side dishes, as well as fresh vegetables, herbs and pickles.