Georgian Shkmeruli (Garlic Chicken in Cream Sauce)

About This Recipe

Georgian Shkmeruli is a real, traditional Georgian dish, known as Garlic Chicken in Cream Sauce. Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.\n\nShkmeruli hails from the Racha region of Georgia and has surged in popularity in recent years, prized for its bold, generous use of garlic swimming in a rich, silky milk and cream sauce.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 1.2 kgbone-in chicken thighs, flattened
• 3 tbspneutral oil
• 3 tbspbutter
• 12garlic cloves(minced)
• 300 mlwhole milk
• 100 mlheavy cream
• 1 tspfine sea salt(to taste)
• 0.5 tspblack pepper
• 2 tbspchopped fresh cilantro

Instructions

1. 1

   Flatten and season the chicken

   Flatten the chicken thighs slightly with a meat mallet and season with salt and pepper.

2. 2

   Fry the chicken

   Heat oil in a wide skillet and fry the chicken pieces skin-side down over medium-high heat for 6 to 8 minutes per side until deeply golden and cooked through; set aside.

3. 3

   Make the garlic sauce

   In the same pan, melt butter and add the minced garlic, cooking gently for 1 minute until fragrant, being careful not to burn it.

4. 4

   Add liquid

   Pour in milk and cream, stirring to combine with the browned bits in the pan.

5. 5

   Simmer

   Bring to a gentle simmer and cook for 5 minutes until slightly thickened.

6. 6

   Combine and serve

   Return the chicken to the sauce, spooning it over the top, and simmer for 2 more minutes to warm through. Garnish with cilantro and serve hot with bread for dipping into the sauce.

Variations

• •

  Adjust the amount of garlic slightly if you prefer a milder flavor, though the dish is meant to be quite garlicky.

• •

  Some households add a pinch of chili flakes for a subtle heat.

• •

  Use chicken breast instead of thighs for a leaner version, adjusting cooking time to avoid drying it out.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions