Chkmeruli Chicken in Creamy Sauce

by Editorial Staff

Haven’t you been to Georgia? So you probably don’t know how to cook chkmeruli chicken in a creamy sauce! The traditional dish is perfect for feeding a large family, so I recommend it to those with children!

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Main Dish
Servings (Default: 6)

Ingredients

Instructions

Rinse and dry the chicken. Cut along the breast line to butterfly it.
Mix hmeli-suneli with salt and pepper. Rub the spice mixture on all sides of the chicken.
Melt 60 grams of butter in a large skillet over medium-high heat. Place the butterflied chicken in the butter.
Place a heavy weight on the chicken to keep it flat against the pan. Fry for 15 minutes on the first side.
Flip the chicken carefully. Fry for 15 minutes on the second side, maintaining the weight if possible.
Combine the milk, cream, chopped garlic, chopped cilantro, salt, and pepper in a bowl.
Pour the cream sauce over the chicken, reduce heat to medium, and simmer for 15 minutes until the chicken reaches 74 °C / 165 °F in the thickest part.
Serve hot.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.