Georgian Main

Chakhokhbili

Chakhokhbili is a Georgian chicken braise cooked with a generous tomato-onion base and finished with fresh coriander, basil and fenugreek. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Georgian food
20 minsPrep time
50 minsCook time
Serves 4Servings
EasyDifficulty
Chakhokhbili
About this dish

Chakhokhbili: the story on the plate

Chakhokhbili is a Georgian main with a clear sense of place. Chakhokhbili was historically associated with pheasant, reflected in its name, but chicken became the common modern meat. It is now a familiar Georgian home-style braise. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Chakhokhbili was historically associated with pheasant, reflected in its name, but chicken became the common modern meat. It is now a familiar Georgian home-style braise.

Why it is famous

It demonstrates the Georgian habit of using herbs in large quantities and adding part of them late so cooked depth and fresh aroma coexist.

Cultural significance

It demonstrates the Georgian habit of using herbs in large quantities and adding part of them late so cooked depth and fresh aroma coexist.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

520Calories
45gProtein
22gCarbs
28gFat
Ingredients

What you need

  • 1000 bone-in chicken thighs
  • 450 onions, thinly sliced
  • 700 ripe tomatoes, grated or finely chopped
  • 18 Garlic, finely chopped
  • 40 fresh coriander, chopped
  • 25 fresh basil, chopped
  • 1 blue fenugreek
  • 1 ground coriander
  • 1 red chilli, finely chopped
  • 20 butter
  • 1.5 fine salt
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Put the chicken skin-side down in a wide heavy casserole without extra fat and brown over medium heat for 7–8 minutes, turning once. Remove to a plate when the skin has rendered and coloured.
  2. Add sliced onions to the chicken fat with the butter and a pinch of salt. Cook slowly for 12–15 minutes until soft and lightly golden, scraping up browned meat juices.
  3. Add tomatoes, garlic, blue fenugreek, ground coriander and chilli. Simmer uncovered for 8 minutes until the tomato loses its raw taste and begins to thicken.
  4. Return the chicken and any resting juices. Cover loosely and simmer for 25–30 minutes, turning the pieces once, until the meat is cooked and tender.
  5. Uncover and reduce the sauce for 5 minutes if watery. Stir in most of the coriander and basil only at the end so their fragrance remains fresh.
  6. Rest for 5 minutes, taste for salt and serve with the remaining herbs scattered over the top.
Cook smarter

Tips, storage and serving advice

Shopping tips

If sulguni is unavailable, blend low-moisture mozzarella with feta for stretch plus tang. Fresh coriander and tarragon matter; stale dried herbs will not recreate the brightness of Georgian food. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Chakhokhbili, prioritise fresh or properly stored versions of bone-in chicken thighs, onions, ripe tomatoes, garlic; speciality seasonings should smell vivid rather than stale.

Common mistakes

Rushing onions leaves harshness; watery supermarket tomatoes make a thin sauce; cooking all herbs from the start destroys their fresh character.

Chef’s tips

If tomatoes are weak, reduce them before the chicken goes back in rather than compensating with sugar.

How to know it is cooked

Chicken is tender at the joint, juices run clear and the tomato-onion sauce is thick enough to cling to each piece.

Plating advice

Serve in a wide bowl with chicken pieces visible above the sauce.

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