Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.
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.
Serves 4
Flatten the chicken thighs slightly with a meat mallet and season with salt and pepper.
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.
In the same pan, melt butter and add the minced garlic, cooking gently for 1 minute until fragrant, being careful not to burn it.
Pour in milk and cream, stirring to combine with the browned bits in the pan.
Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
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.
Cook the garlic gently over low-to-medium heat β burnt garlic turns bitter and would overwhelm this generously garlicky dish.
Flatten the chicken slightly before frying for more even cooking and a better sear.
Serve with plenty of bread on the side, since the garlic cream sauce is meant to be soaked up and enjoyed fully.
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.
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.
Shkmeruli 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.
It was likely cooked over too high heat for too long β cook it gently just until fragrant, watching closely so it doesn't brown.
It's best made fresh, since the sauce and fried chicken are at their best texture right after cooking.
Yes, intentionally so β a dozen cloves of garlic is standard, and the dish is beloved specifically for its bold garlic flavor.
Per serving (320g / 11.3 oz) Β· 4 servings total
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