Step 1 of 6
Chakhokhbili
Pat the chicken dry and season with salt. Heat a heavy casserole over high heat with no oil and put in the chicken skin down. Fry, turning, until browned and the fat has rendered, 10 to 12 minutes. Add butter only if the pan stays dry.
Tip: Dry-frying is the traditional step. It concentrates the chicken flavour.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chakhokhbili take?
1 hr 20 min all in — 20 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Chicken → Pheasant or guinea fowl. Pheasant is the original. Guinea fowl is between the two and easier to buy.
What should I watch for?
If it threatens to catch, add a splash of water, but the dish should cook in its own juices.
Any tips from this recipe?
Skin the fresh tomatoes by scoring and dropping into boiling water for 30 seconds. Skins curl into unpleasant ribbons otherwise. Add the herbs off the heat. Cooked coriander loses what you bought it for. A tablespoon of tkemali or pomegranate molasses stirred in at the end gives the sourness of the older versions.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.