Chanakhi is a traditional Georgian dish that has now become popular all over the world. The original recipe for chanakhi in Georgian is used less and less, it has many variations and adaptations to the cuisines of other countries. Which one to choose is a matter of taste.

Peculiarities

Chanakhi is both the first and second course: it is a cross between soup and stew. It is very rich and satisfying, it has meat, vegetables, and broth. In Georgia, they cook in such a way that the ratio of meat to vegetables is 50/50 or 70/30. For Europeans, this may seem like too heavy and fatty food. For this reason, in Russia and other countries, more vegetable products are added to the chanakhi recipe, up to a proportion of 1/5.

Exact instructions on how to cook chanakhi: with large quantity meat or less does not exist. You can focus on the traditions of cooking and on your own feelings: how it will be more comfortable.

Ingredients

In the classic and any other chanakhi recipe, these products must be used:

• Lamb, beef, chicken, turkey, etc.
• Tomatoes
• Potato
• eggplant
• Sweet pepper: red or yellow
• Beans
• Garlic
• Spices in unlimited quantity
• Any greens (the more the better)
• Sheep fat or vegetable oil

The traditional recipe is based on the use of lamb meat and its preliminary frying in lard cut from the same piece (preferably from the ribs). Lamb is quite fatty, so in principle it can be replaced with beef. Any poultry meat is suitable to make the dish more dietary.

Advice! To make the dish more tender, use veal or lamb.

Tomatoes are an essential ingredient, replace them with tomato paste possible only as a last resort. Carrots are not usually used, you can add it if you wish.

Tableware

According to the ancient primordial recipe for chanakhi, it is a thick-walled clay vessel that is used. The material from which these dishes are made is porous, does not allow burning and overdrying, the dishes are literally baked in own juice which makes them very soft. For cooking, you can use:

• Clay pots
• Large cast iron/clay cauldron
• Saucepan

In the fresh air, vegetables and meat are baked right on the fire, at home - on the stove or in the oven (the latter option is preferable).

How to cook chanakhi

It is not necessary to marinate the meat in advance, and it will be very good to cook the eggplant to avoid the appearance of a bitter taste. It is best to immediately choose small rounded vegetables, if possible, use white eggplant. They will need to be cut and immersed in salt water under pressure for 30 minutes.

Meat, potatoes, onions, Bell pepper and tomatoes are also cut into large pieces of 30-50 g minimum. Animal products should be smaller than vegetable products. It is preferable to chop all the ingredients into cubes of approximately the same size, as in the photo, onions are better in rings (it will be tastier and more convenient to eat). If the vegetables indicated in the recipe are initially small, then you can not even cut them and immediately put them in a container.

The meat can be fried in a skillet beforehand. Enough to get golden brown and not be ready. This stage is optional if baking will take place in pots. However, for a large cauldron, frying lamb or other game is simply necessary, because raw food can be baked unevenly from a large container. For frying, use lard, oil or red wine (2-3 tablespoons)

Attention! If, according to the recipe, chanakhi will be cooked in a saucepan, then the meat must also be raw. During the stew, it will bake itself.

In order not to cook beans at home, buy canned: white or green beans. This will significantly reduce the cooking time and will not change the taste of the chanakhi with beans.

According to the recipe, it is necessary to lay the prepared ingredients in layers in pots or a cauldron in the following step-by-step sequence:

1. Butter or lard
2. Lamb, beef, chicken, pork, beef liver etc.
3. Potato
4. Onion and garlic
5. eggplant
6. Beans
7. Tomatoes
8. Greenery

Additionally, each of the pots can be poured with wine on top and sent to the oven. By that time, it should already be heated up to 180-230°C. Depending on how large the volume of the dish turned out, the baking time will be from 40-50 minutes to 2 hours. The temperature regime also depends on the amount of food: the less food was used, the lower the degree should be set (minimum 180 ° C). You need to salt the vats shortly before the onset of readiness, the meat should be salted already when it is put into the pot.

After the timer expires, the dish should be allowed to cool slightly naturally without removing it from the oven. Although it is served hot, the earthenware vessel needs to cool slightly so that the contents can be eaten without fear of burning yourself on the hot edges. For serving, the same dishes are used, in which the finished chanakhi was located (it is not necessary to shift into bowls and plates).

It is also recommended to reheat in the oven for 10-15 minutes for big fire although the use of the microwave is not prohibited.

Attention! Subsequent heating in the microwave oven can cause the dishes to crack and all the contents to leak out.

For those who stewed chanakhi in a pot or pan, it is recommended to heat food in the microwave in a special container. Re-boiling or dousing with boiling water is strictly prohibited.

Variations

Recipe classic soup chanakhi differs only from the point of view that water is additionally added to it or meat broth obtained by cooking another dish. Pour clean water or salted broth at the last stage of filling the pots, slightly retreating from the edges. In this case, the use of wine in cooking is unacceptable.

• Recipe without meat

Without the addition of meat, chanakhi becomes rich vegetable stew. This option is suitable for vegetarians and fasting. A step-by-step recipe with a photo will not differ from the standard cooking method (except for the fact that the animal product will be completely excluded). Vegetables will be baked only in their own juice, it will turn out even more than when using lamb, pork or other game.

• "Spicy" recipe

To give the chanakhi recipe spicy, Georgians use dry adjika seasoning (adjust the amount yourself, each has its own limit of “sharpness”). You can also use hot chili peppers (2 pcs is enough). It is finely chopped and added either when laying all the ingredients, or half an hour before cooking.

Chanakhi turns out to be equally tasty regardless of the method of preparation or specific ingredients. This dish can always be modified according to your wishes: add alcohol, an endless amount of exotic spices and herbs. You can also do a lot of experiments with the container in which the dish is prepared: if it was baked in pots and not in a pan, then the taste will be richer and more authentic.

Chanakhi is meat with vegetables in a wonderful sauce, which is cooked almost without water. Delicious, healthy, beautiful and at the same time very simple dish.

Chanakhi is traditionally considered a dish Georgian cuisine. However, in Ukrainian there is a similar one - the liver, which is also cooked, with the difference that pork is used instead of lamb. Kazakh cuisine also has a very similar dish.

As for the ingredients, I did not adhere to the Georgian classics: I don’t eat fat tail fat, but instead of lamb I have chicken breast. By the way, it was in the Caucasus that I happened to eat chanakhi with chicken meat. It comes out very soft. You can cook with beef or veal, the essence does not change. Perhaps the most important component here is eggplant. Without them, chanakhi will not work.

In what dishes to cook, is also a matter of taste. There are two options. Portions in pots or in a large cauldron. In the oven and on an open fire. It is in a cauldron on fire that they cook in Georgian villages. Potatoes, eggplants, onions and tomatoes are cut very large. And cook for two hours. I made chanakhi in pots and cut them into small pieces accordingly. When the dish was baked, the aroma was on the whole entrance. If you haven't made chanakhi yet, give it a try, I guarantee a lot of fun.

Chanakhi - a traditional dish Georgian cuisine lovers, which is lamb stewed with vegetables. The potted chanakhi recipe includes eggplant, potatoes, tomatoes and onions, which are placed in layers in a pottery. The set of these vegetables should be equal in weight to the meat taken. This dish uses the whole set of spices of Georgian cuisine.

The calorie content of the dish is about 95 kcal per 100 g and depends on the fat content of the meat. Consider step by step and with a photo how to cook vats in pots, a saucepan and a slow cooker.

Chanakhi in Georgian in pots

Well-soaked in juice, steamed enough, saturated with aromas, the ingredients give Georgian chanakhi an impeccable taste, and the dish itself pleases with a festive and bright look.

List of ingredients:

• Small eggplants and Bulgarian pepper - 2 each;
• Beef ( lamb is better) - half a kilo;
• Fresh tomatoes and potatoes - 3-4 each;
• Garlic - 3 cloves;
• Onion - 3 heads;
• Fresh greens (basil, cilantro, parsley) - a small bunch;
• Vegetable oil (for frying) - 5-6 large spoons;
• Spices, salt - to taste;
• Butter (preferably fat tail fat) - 50 g.

The recipe is for 4-5 pots.

Cooking scheme:

1. Cut your own eggplant big chunks. Sprinkle them with salt, mix and leave for half an hour so that bitterness comes out of them, then rinse;
2. Peel the onion heads and cut them into half rings;
3. We remove the stalks, seeds and partitions from sweet peppers, cut them into large squares. V classic recipe this dish is better to include multi-colored fruits, from this the finished dish turns out to be colorful and appetizing;
4. We cut the potatoes into large slices - first we divide the tuber in half, then each half - into quarters;
5. Cut the meat into medium-sized pieces. To cook such a roast, lamb and tail fat are considered ideal. But when cooking a dish at home, you can deviate from the original recipe and take beef pulp;
6. Before putting the ingredients in earthenware, they can be lightly fried (optional). Let's pour a little vegetable oil in a frying pan, heat it up and put the eggplants first. We stand them on the flame, not forgetting to stir, for two minutes (until a light golden color);
7. Transfer the fried slices to a separate bowl. If necessary, add a little oil to the pan and fry our bright sweet pepper for five minutes;
8. Next in line are potatoes: fry it until golden brown;
9. We remove the potato slices from the pan, then pass the onion. Be sure to mix it well so that the half rings do not burn;
10. When the onion slices are browned, transfer it to another container and fry the meat. Better beef put on the pan in parts and fry in 2-3 doses, because if you put all the pieces at once, they will release a lot of moisture and the dish will turn out not fried, but stewed;
11. The ingredients are laid out in layers. First, distribute the cold cuts, salt;
12. Next, lay out the passivated beam. If we cook beef chanakhi dish without fat tail fat, then add a small piece of butter to each pot;
13. Then we sort the eggplants, salt as desired;
14. The next layer is potatoes. Add a piece of butter and salt to taste;
15. Lay sliced ​​bell pepper on potato slices;
16. We choose juicy and fleshy tomatoes, cut into segments and add to the rest of the ingredients, add a little salt;
17. Sprinkle everything thickly with fresh herbs and finely chopped garlic. If desired, add adjika or ground coriander;
18. We cover the pots with a lid. Georgian chanakhi are cooked in the oven for an hour and a half at a temperature of 180 degrees. You can not add water to the container during the process, there will already be a lot of liquid there.

We serve a delicious dish on the table, decorating with fresh herbs.

Chanakhi in a slow cooker

"Smart device" will help you quickly cope with the preparation of this amazing Georgian dish.

List of components:

• Sweet pepper, onion, eggplant, tomato - two each;
• Lamb - 600 g;
• Potato - 4 tubers;
• Garlic - 5 teeth;
• Coriander - a small spoon;
• Salt - to taste;
• A bunch of cilantro.

Recipe for chanakhi in a slow cooker:

1. Rinse the lamb and pat dry with a paper towel. Coarsely cut, sprinkle with pepper, add some salt;
2. We also wash all the vegetables. Tomatoes, onions, peeled peppers and eggplants are cut into rings;
3. Lubricate the multicooker bowl with melted butter. We put the meat on the bottom, then the onion rings and then the rest of the vegetables. Salt and pepper everything to your taste, set the “Cook Mode” at a temperature of 120 degrees. As soon as the meat pieces are slightly fried, pour in a little water, close the lid and simmer for an hour.

Lamb chanakhi is sprinkled with herbs before serving.

Chanakhi from chicken in pots

The following products are required:

• Tomatoes and eggplants - 2 vegetables each;
• Potato - 3 tubers;
• Bulb;
• One chicken fillet;
• Seasonings, herbs, salt - to taste;
• Garlic - 2 cloves.

Detailed cooking instructions:

1. Cut the fillet into medium-sized pieces and send to the bottom of the pot. Then finely chop the onion and put it on top of the chicken;
2. Also, the onion can be put as the first layer, the taste of the food will not suffer from this;
3. We cut the potatoes into medium cubes and lay them on top of the rest of the ingredients. Layers can be smeared with mayonnaise;
4. Eggplants are laid out in the last layer and cut into strips or cubes. Sprinkle with parsley and garlic on top. Also added Bay leaf, salt, peas, tomatoes and 1/3 of a glass of water. Tomatoes are scalded with boiling water, the peel is removed from them, and the pulp is passed in a blender, then stewed a little in a frying pan and sent as sauce to chicken in a pot.
5. Closed earthenware should be placed in the oven for 0.5 hours at a temperature of 170 degrees.

Chanakhi with chicken - unique cooking masterpiece which is very easy to prepare.

Chanakhi in a pot

Ingredients:

• Fat tail fat - 100 g;
• Onion - 0.5 kg;
• One bunch of basil, cilantro and parsley;
• Bulgarian pepper and eggplant - 3-4 pieces each;
• Lamb - 1.5 kg (ribs with meat or pulp);
• head of garlic;
• Potato - 7-8 tubers;
• Tomatoes - 6 pieces;
• Black ground pepper - 1/3 of a small spoon;
• Salt - a teaspoon.

Recipe for chanakhi in a pot:

1. Cut the bacon into small pieces (you can take butter or vegetable oil instead) and put it on the bottom of the saucepan;
2. Top with pieces of lamb, cut not very finely;
3. Then - eggplant, cut into large slices. Salt and pepper;
4. Lay out the tomatoes, cut into 5-6 parts;
5. Peel the bell pepper, coarsely chop and put on the tomatoes;
6. Add onion on top. Chop it as you wish;
7. Put coarsely chopped potatoes, salt, pepper, sprinkle with chopped herbs;
8. Chop the garlic and add to the pot. Close it tightly with a lid and put on a strong flame. Bring to a boil, reduce heat to medium and cook for a little over an hour. If desired, add 0.5 cup of white wine.

Chanakhi - Georgian lamb soup

Composition of products:

• Bulgarian pepper and tomatoes - 300 g each;
• Lamb - 900 g;
• Two garlic cloves;
• Eggplant - 400 g;
• Celery, cilantro, green basil - a bunch;
• A mixture of Georgian spices (utskho-suneli, Svan salt) - a small spoon;
• Olive oil - 6 large spoons.

Home step by step recipe:

1. Lamb cut into large pieces, put in a container and fill with water. Cook until ready, remove the foam;
2. We cut the eggplants into cubes, peel the peppers and make large cuts;
3. We heat two large spoons of butter in a frying pan, spread the chopped vegetables, fry a little and simmer until cooked under the lid;
4. We shift the stew into a saucepan and add fresh tomatoes, coarsely chopped, as well as chopped garlic and spices;
5. We cook chanakhi soup on a small flame under a lid for about half an hour;
6. Add a large spoonful of olive oil to the plates and serve with chopped herbs.

Video: Chanakhi recipe at home

Dishes cooked in pots are juicy and tasty. These dishes have a unique taste and aroma. Pot dishes have a lot in common with steamed dishes.

Exactly the same as steam dishes, they retain all the useful and nutritious substances thanks to the ceramic dishes in which they are cooked.

Dishes cooked in ceramic pots are something similar to the first and second courses. They are not only very nutritious, but also high in calories. Pots can be cooked various dishes- these are first courses, meat and fish dishes, as well as dishes with offal and vegetables. Porridges cooked in pots are very tasty. For cooking in pots, you do not need to use fat.

When putting the pots in the oven, do not stir or turn over the contents that are in them. You just need to put the pot in the oven and after a certain time pull it out and that's it. Food in pots is not boiled, namely, it languishes, as a result of which all useful material.

It takes a little time to cook chanakhi. I suggest you try cooking chanakhi with chicken. In preparing this very delicious dish there is nothing complicated either.

To prepare two servings, you need these products:
250 g chicken meat,
four medium sized potatoes
one bulb
four garlic cloves
one medium carrot
seasoning hops-suneli,
ground black pepper,
2 tbsp. spoons of homemade adjika,
fresh dill and parsley,
a little wild garlic (optional)
salt to your liking.

Now we begin the process of preparing this dish.

1. Cut the well-washed chicken fillet into small pieces and put on the bottom of ceramic pots.

2. Onion and also cut the potatoes into small cubes.

3. Put the chopped onion in a pot on top of the chicken meat.

4. Put the potato cubes on the onion.

5. Cut the carrots into thin strips, and chop the garlic cloves. Then we put carrots in pots first, and only then chopped garlic.

6. Next, put adjika on top, add seasonings and salt to taste. Then fill the pots with boiled water.

7. At the very end, put the chopped greens and wild garlic. We close the pots with lids and put in the oven for forty minutes. We put the pots in a cold oven and only then light the fire.

8. Ready meal cool in pots, decorate with sprigs of dill or parsley and serve with fresh vegetables. Bon Appetit!

Chanakhi is a Georgian stew made from vegetables, meat, beans and other products. The dish is thick, fragrant, satisfying and easy to prepare. It's great for both lunch and dinner. Let's do it?

Chanakhi in pots - general principles cooking

Chanakhi is mainly cooked with meat or poultry. But more and more often you can find vegetarian variations in which the main ingredients are vegetables or beans. The ingredients are laid in pots in layers, some of them can be pre-fried.

To dress the dish, use tomato paste or tomatoes, add water, broths, spices, garlic. In spicy options put adjika. Greens can be added immediately, but it is better to decorate the dish when serving. The pots are placed in the oven, brought to readiness at medium temperature.

Chanakhi in pots with chicken and eggplant

Recipe Georgian dishes chanakhi in pots with vegetables and chicken. A win-win combination of products for a delicious dinner.

Ingredients

1 chicken fillet;

2 eggplants;

1 onion;

3 potatoes;

2 cloves of garlic;

2 tomatoes;

Greens and seasonings.

Cooking

1. Cut the chicken fillet into medium-sized pieces. We put it on the bottom of the pots.

2. We clean the onion. If the heads are small, then it is better to take two things. Cut into small cubes, put on top of the chicken pieces.

3. Peel the potatoes, cut into small cubes, put on top of the onion.

4. Cut the eggplants into cubes and also scatter them over the pots.

5. Squeeze out the garlic, put greens and any spices, pour about 3 cups of water into each pot (for small pots for 1 serving).

6. Now we are preparing the tomatoes. We cut the skin of tomatoes, lower them for a few seconds in boiling water, dip in cold water, then remove the skin in one motion.

7. Cut the tender pulp of tomatoes into small cubes or rub.

8. Put the tomatoes on top of the eggplants with spices.

9. We cover the pots, send them to bake in the oven. Cooking at 170 degrees for 40 minutes. We serve the dish in the same pots, you can additionally add fresh herbs or garlic under the lid.

Chanakhi in pots with lamb and beans

For this dish you will need young lamb ribs, as well as red beans. If you don't feel like cooking beans, you can use canned beans.

Ingredients

500 g of ribs;

250 g boiled beans;

6 potatoes;

2 carrots;

1 head of onion;

3 tomatoes;

100 g of oil;

Garlic 3-5 cloves;

Green cilantro;

Suneli hops and other spices.

Cooking

1. Boil the pre-soaked beans until cooked, drain the water from the beans.

2. Cut the ribs into pieces that will fit well in pots. Pour a little oil into the pan, spread the lamb and fry until Brown. We take out.

3. We clean the potatoes. Cut into 6-8 pieces. If the tubers are small, then take more and cut in half or into 4 parts. Fry the lamb pieces until lightly browned.

4. Take out the potatoes. If needed, add some oil.

5. Put the chopped onions and carrots. Roast vegetables.

6. Remove the skin from the tomatoes, chop the pulp, add to the vegetables and stew a little, season with bell pepper.

7. We put pieces of ribs on the bottom of the pots.

8. Pour a layer of beans on top, cover with vegetables from the pan. We try to distribute all the ingredients evenly between the pots.

9. Potatoes are added at the end.

10. Salt the water, season with suneli hops, pepper, stir and pour into pots. But not to the very top. Leave room for a boil.

11. Cover, put in the oven for an hour, cook at 200 degrees.

12. Chop the garlic cloves, add chopped cilantro, stir.

13. We take out the pots, open them, lay out the greens with garlic. Cover with lids, let the dish brew.

Chanakhi in pots with champignons, beans and chicken

For this dish, chicken on the bone is used, champignons need to be taken fresh, but you can also cook such pots with boiled forest mushrooms.

Ingredients

500 g chicken;

200 g of champignons;

2 tablespoons of flour;

1 carrot;

2 spoons of tomato paste;

2 glasses of water;

3 onion heads;

500 g potatoes;

Oil, spices.

Cooking

1. Pieces of chicken on the bones can be laid immediately in pots. But it turns out tastier if the product is pre-fried.

2. Cut the potatoes into cubes, lay on top of the chicken.

3. Cut the onion and carrot into strips, fry in a pan. Sprinkle potatoes with prepared vegetables.

4. Fry the flour in butter.

5. Dilute the pasta with a glass of water, gradually add to the flour and stir well. At the end, pour in the second glass of water. Boil the sauce, wait for thickening.

6. Seasoning tomato sauce spices to your taste, salt and pepper. You can squeeze a couple of cloves of garlic.

7. Pour the contents of the pots with the prepared sauce, close.

8. Put in the oven for an hour. Then turn off and let it brew in a hot oven. Serve immediately in pots, you can sprinkle chanakhi with herbs on top.

Chanakhi in pots with beef and potatoes

The recipe for a spicy and fragrant chanakhi dish in pots with the addition of adjika. You'll need a real Georgian sauce from red pepper.

Ingredients

300 g of beef;

500 g potatoes;

4 tomatoes;

2 onions;

1 tsp adjika;

1 carrot;

Water or broth;

2 cloves of garlic;

parsley greens;

Cooking

1. Cut the washed beef pulp into cubes, fry in a pan until brown. Distribute in pots.

2. Add chopped onion and a little oil to this pan, fry.

3. Throw grated carrots, sauté together.

4. Rub the tomatoes without skins, add to the vegetables. We immediately put spicy adjika. You can add more sauce than indicated in the recipe. Boil everything together in a pan for five minutes.

5. We lay out the tomato mass on top of the fried beef.

6. Peel the potatoes, put them on top.

7. Now add salt and pour boiling water or hot broth on top. The liquid should reach the shoulders of the pots.

8. Put in the oven. Such a chanakhi dish is prepared for 1 hour and 30 minutes at 170 degrees.

Chanakhi in pots with peas

The recipe for a fragrant chanakhi dish in pots with green peas. Used here canned product. You can take any meat, but if it is tough or dry, then it is better to marinate it in spices or soy sauce in advance.

Ingredients

300 g of meat;

2 potatoes;

Salt, spices;

200 g canned peas;

2 spoons of pasta;

2 cloves of garlic;

100 ml of water;

1 tomato;

Carrot and onion.

Cooking

1. Cut the onion, put it on the bottom of two pots.

2. We cut the carrot into circles, divide it in half and also send it to the pots.

3. Throw a whole clove of garlic into each, pre-peel.

4. Cut the meat into cubes, mix with tomato paste, salt and pepper, divide into two parts and also put in pots.

5. We cut the tomato, divide it into two parts and also lay it.

6. Now comes the potatoes. We clean the tubers, cut into pieces, like meat. Flatten the layer.

7. Pour water into pots. The liquid should be visible through the potatoes, but you do not need to add more.

8. Add spices on top, pour out canned peas.

9. Close the pots. We cook vats for 45-50 minutes at 180 degrees.

Chanakhi in lamb pots with eggplant

A variant of a very fragrant and summer dish, for which you need lamb. You can use any pieces, but ribs are better. They lend themselves well to cutting and are incredibly tasty.

Ingredients

400 g lamb;

Vegetable oil;

4 eggplants;

300 ml of tomato juice;

2 carrots;

2 onion heads;

Cooking

1. Put the pieces of lamb in a saucepan with hot oil, fry until golden brown. Transfer to a bowl.

2. Cut the eggplant into large slices or cubes. If necessary, first soak in salt water, rinse and dry.

3. We put the eggplants in the heated oil in which the lamb was fried. Brown over the highest heat.

4. Cut carrots into circles or halves of circles.

5. Cut the onion into half rings, put it on the bottom of the pots.

6. Put the fried pieces of lamb on top.

7. We scatter beautiful slices of carrots on lamb.

8. Lay out the eggplant.

9. Solim tomato juice, seasoned with spices, you can take the traditional mixture of hops-suneli.

10. Pour the tomato into pots.

11. Cover, put the vats in the oven for an hour. When serving, season with herbs.

Lazy chanakhi in pots with canned beans and salted mushrooms

The recipe is very appetizing and quick to prepare dishes from canned beans. Mushrooms are used pickled, but you can also take a fried product.

Ingredients

1 can of beans;

150 g mushrooms;

2 onions;

4 potatoes;

2 spoons of tomato paste;

1 clove of garlic;

1 carrot;

Cooking

1. We cut the onion, put it in pots.

2. We also cut or rub the carrot, put it on top of the onion.

3. Drain the water from the beans, put them in a bowl.

4. Peel potatoes, cut into cubes or strips, mix with beans.

5. Add chopped mushrooms and tomato paste to them, squeeze out the garlic, put the spices and mix thoroughly.

6. We spread the mass on top of the vegetables in the pots.

7. Add water. The quantity is adjustable. The thicker we want to get the dish, the less liquid we pour.

8. Close, put in the oven for 40 minutes. We cook at 190-200 degrees.

Chanakhi in pots - helpful tips and tricks

The meat will not brown to a crisp if it is wet. Be sure to dry the pieces with napkins or roll in a small amount of flour.

Often they go to vats fresh tomatoes. But in winter they are not tasty and very expensive. Therefore, it is better to use tomatoes in your juice, pasta or sauces.

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