Chanakhi in pots - step-by-step recipe with photos

The harmonious combination of vegetables and meat, herbs, aromatic herbs and hot spices have earned Georgian cuisine many fans around the world. One of the typical dishes of Georgian cuisine is chanakhi. Traditionally, chanakhi is prepared in pots, but if you don’t have them in the house, but have a saucepan with a thick bottom and equally thick walls, the dish can be made in it. The cooking technology in this case will be slightly different, but as a result, chanakha in a pan will turn out just as tasty and aromatic as in pots.

Classic recipe

The traditional method of decorating chanakha at home really shows that the housewife does not have to spend a lot of time and effort on getting the final result, since the food, figuratively speaking, cooks itself. At the same time, the amount of pieces of meat and vegetables collected in a pot in terms of energy value is enough for the human body for the whole day.

Composition of ingredients

To prepare food you will need the components listed in the table:

Chanakhi.
The recipe is classic. When making a Georgian treat, you must use only high-quality and fresh ingredients.

Step-by-step cooking process

Sequence of cooking steps:

1. Initially, you need to thoroughly rinse the meat under running water. After this, the lamb must be freed from films and veins, cut into large pieces, rub them with salt and pepper, and leave the product for 30 minutes. in this form.
2. Now you should separate the fat from the meat, cut it into small cubes, put them in a frying pan, and fry the pieces over medium heat.
3. When the fat is rendered from the lard and appetizing cracklings are formed, the latter must be removed from the container, and in the resulting mixture, fry portions of meat over medium heat until a golden crust forms on all sides.
4. Next, you need to peel and wash the vegetables, cut the potato tubers into quarters, divide the tomatoes into 4 parts, chop the onion into half rings, chop the garlic and fresh herbs. 2-3 sprigs of cilantro should be set aside.
5. Eggplants should be cut into rings, sprinkled with salt, and the vegetables should be left under pressure for 20-30 minutes to rid the fruits of bitterness.
6. Then the blue ones need to be washed again, blotted with napkins, after which each circle needs to be slightly cut and filled with a portion of chopped greens.
7. Now you should distribute the prepared components of the dish into preheated pots. The fundamental condition for placing products is their cooking time - the longer the ingredient has to simmer, the lower it needs to be lowered into the container.
8. The layers need to be formed in this order: place the meat on the bottom, fill it with the juice formed during the frying process, then lay out the stuffed eggplant parts, chopped onions and tomatoes.
9. Each new layer should be peppered and salted, sprinkled with a mixture of dry Caucasian herbs and hop-suneli composition. You need to add a bay leaf and finely chopped chili without seeds to the pots.
10. You need to finish filling the dishes with juice squeezed from ripe tomatoes.

The decorated containers must be placed in an oven heated to 180 °C for 2 hours. It is recommended to cook food covered.

What can I add?

Tomato juice can be replaced with broth, drinking water or dry white wine. The recipe can be supplemented with sweet pepper fruit and a mixture of fragrant Provençal herbs. Such components will make the taste of food richer and brighter.

How to serve a dish

Before presenting the chanakha, you need to chop a few sprigs of fresh cilantro and sprinkle it on each serving. You can serve the treat in the same ceramic bowl or by placing the food in serving plates.

Cooking features

Chanakhi is meat stewed with vegetables. Most often, products are laid out in pots in layers, after which water is poured into the pots and they are sent to a preheated oven for quite a long time. Chanakhi is prepared in a saucepan in the same way.

• It must be said that in Georgian cuisine there are other dishes that are stewed meat and vegetables. Chanakhi differs from them both in the method of preparation and composition. So, one of the main ingredients of the dish is potatoes. It should also include eggplants, tomatoes and sweet peppers. Chanakhi is seasoned with chopped garlic. And if you want to make the dish spicier, Georgian adjika is added to it. In order for the dish to turn out tasty, with a harmonious taste and pleasant aroma, you need to take into account several important points when preparing it.
• Despite the fact that you can find recipes for chanakha without meat, most often the dish is still prepared with it. In this case, preference is given to lamb and beef. Chanakhi is often prepared from chicken. Recipes for pork or duck dishes are less common in Georgia itself, but they are popular among our compatriots. Whatever type of meat you choose, preference should be given to meat from young animals. Chanakhi tastes best when it comes from brisket or shoulder.
• Traditional chanakha recipes do not require frying foods before stewing them, but this can be done, especially if you cook in a saucepan. Fried vegetables and meat cook faster, retain their shape better, and are even more delicious.
• When stewing chanakha in a pan, you can pour a little wine into it. This will make the dish taste more refined.
• Eggplants must be rid of corned beef before cooking. This substance makes vegetables bitter and can cause harm to the body. Remove it from eggplants using salt. With the dry method, coarse salt is sprinkled on the incision sites, and after 15 minutes they are washed with running water. With the wet method, prepare a saline solution by adding a teaspoon of salt per liter of water. Keep the eggplant pieces in this solution for 20-30 minutes, after which they also need to be rinsed well.

Serve canakhi cooked in a saucepan hot, placed on deep plates and sprinkled with crushed garlic and chopped herbs. At the same time, the gravy in which the food was stewed is generously added to the plate, since ideally chanakhi resembles a very thick soup.

With Chiken

Chanakhi, the classic recipe of which often includes poultry, is one of the popular national dishes that decorate Georgian feasts.

Composition of ingredients

To prepare the treat you will need:

• vegetable oil;
• potatoes - 700 g;
• champignons - 200 g;
• chicken meat - 800 g;
• onion - 6-7 heads;
• tomato paste - 4 tbsp. l.;
• carrots - 2 pcs.;
• premium flour - 3 tbsp. l.;
• drinking water - 3 tbsp.;

• salt, spices and spices - to taste.

Step-by-step cooking process

Description of preparation steps:

1. First you need to peel and rinse all the vegetables. The method of cutting them, given in the classic recipe, is traditional, used for almost all variations of this dish. Therefore, in this case, the products should be processed in approximately the same form. For ease of further use, it is better to place them on separate plates.
2. Poultry meat must be removed from the skin, chopped into small portions, rubbed with pepper and salt, sprinkled with suneli hops or other aromatic herbs. The processed chicken parts should be left for 30–40 minutes. marinate.
3. Next, you need to heat a frying pan with oil, place pieces of meat in a container, and fry the product over high heat.
4. When the parts of the bird are browned, they should be distributed into clay pots, with a layer of potato wedges placed on top.
5. Now you need to fry the chopped onions and carrots in the same bowl until soft, after which you need to distribute the vegetables among the pots, covering the pieces of tubers with the juicy mixture.
6. The next step is to add oil to a hot frying pan and fry the sliced ​​mushrooms in it. After the liquid released from them has evaporated, you need to bring the champignons to a golden hue and also place them in pots.
7. Next, you need to fry the sifted flour in a dry frying pan until it turns brown, then add tomato paste to it.

8. The resulting composition should be diluted with water or broth, mix the mass thoroughly, season it with salt and pepper, and then pour the aromatic sauce over the products.
9. All that remains is to cover the pots with foil, make several holes in the paper to allow steam to escape, and place the dishes in an oven heated to 200 °C. Cooking food should take approximately 1.5 hours.

Using metal-like paper instead of regular lids will allow you to pick up and move hot dishes without fear of getting burned.

What can I add?

Georgian housewives often supplement the recipe with cloves of garlic, eggplants, ripe tomatoes, and selected mixtures of dry/fresh herbs, creating the desired flavor tones in the food.

How to serve a dish

To present the treat, place a plate under the pot and serve the food to the table covered.

With beef

Chanakhi (a classic recipe and its variations can include not only lamb, but also other types of meat products) with beef taken from the shoulder or hip part of an animal carcass, it turns out very satisfying and tasty.

Composition of ingredients

To create the dish you will need:

• butter - 100 g;
• beef - 1 kg;
• eggplants - 4 pcs.;
• bulbs – 4–5 pcs.;
• potatoes - 8–10 pcs.;
• sweet peppers - 4 pcs.;
• ripe tomatoes - 8–10 pcs.
• garlic cloves - 10–12 pcs.;
• cilantro, basil - 1 bunch each;
• salt, spices - according to preference.

Step-by-step cooking process

Sequence of preparation steps:

1. First, it is advisable to treat the blue ones, divided into large cubes, with salt, since ridding the fruits of bitterness (solanine glycoside) takes approximately 30–40 minutes.

2. After this, you need to peel, rinse and chop the remaining vegetables in the usual manner, and place each product on separate plates.
3. Now you should prepare the beef for heat treatment, then cut it into portions, marinate the product in salt and pepper, and leave it like that for 20–30 minutes.
4. After this, the pieces of meat must be fried in a frying pan with butter until golden brown.
5. Next, you should transfer the beef to a plate, and in the free space, alternately sauté vegetables: onions, eggplants, potatoes, multi-colored peppers chopped into squares. The fried foods should be placed separately on a large plate.
6. At the next stage, you will need to collect the prepared components in pots, observing their proportions. When decorating containers, it is necessary to adhere to the traditional order of placing products: first lay out the meat, then place onions, pieces of blueberries, potatoes, cubes of sweet peppers, and tomato slices.
7. Each layer should be lightly salted, peppered, and sprinkled with fragrant spices.
8. Complete the assembly with thinly sliced ​​garlic cloves, pieces of fresh butter and finely chopped fresh herbs.

The pots should be placed in an oven heated to 180 °C, and the food should be cooked for about 1.5–2 hours.

How to serve a dish

The treat is presented in hot pots placed on beautiful deep plates.

Ingredients:

• Beef – 600 grams
• Potatoes - 8-9 pieces (small tubers)
• Tomatoes – 4 pieces
• Eggplants – 2 pieces
• Garlic - 8 cloves (4 - for vats, 4 - for serving)
• Garlic leaves - 4-5 pieces
• Butter - 3-4 tbsp. spoons
• Fresh greens - 30-40 grams (for serving)
• Spices — — To taste (ground black pepper, ground coriander, ground red pepper, suneli hops)
• Salt - - To taste

Number of servings: 4

From pork

For this dish, it is advisable to use meat from the neck cut.

Composition of ingredients

To prepare food you will need:

• sunflower oil;
• chilled pork - 1 kg;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• parsley - 1 bunch;
• potatoes - 6–8 pcs.;
• tomato paste - 5-6 tbsp. l.;
• salt, spices and seasonings - to taste;
• boiled colored or white beans - 1.5 tbsp.;

Step-by-step cooking process

Sequence of cooking steps:

1. Initially, it is necessary to process the pork, cut it into large pieces, and marinate the product for 30–40 minutes. (can be overnight) in salt and pepper, then fry the meat in a frying pan with oil.

2. The browned pieces need to be removed from the container; in their place, the onion, chopped into half rings, and coarsely grated carrots should be sautéed one by one.
3. When the vegetables become soft, they need to be transferred from the pan to separate plates.
4. Then you need to add oil to the container and fry the potatoes, chopped into quarters, in it.
5. Now you should start decorating the pots. To do this, you need to evenly distribute the prepared products, laying them out in the following order: you need to put a carrot-onion mixture on the bottom of the containers, place meat pieces, potato wedges and portions of pre-boiled beans on it in layers.
6. Each new row needs to be lightly salted, peppered, and seasoned with spices and herbs.
7. At the final stage, it is necessary to pour the placed food components with a sauce made from tomato paste diluted in drinking water or broth.

All that remains is to send the pots of food to the oven, preheated to 140 °C, for 1.5 hours. During cooking, bring the oven temperature to 200 °C.

How to serve a dish

The presented treat can be transferred to deep portioned plates and sprinkled with chopped herbs.

In a saucepan

Chanakhi can be prepared according to any recipe, both in the classic version in ceramic pots and in an ordinary thick-bottomed pan.

Composition of ingredients

To prepare the treat you will need:

• sunflower oil (unrefined, cold pressed) - up to 1 tbsp.;
• veal pulp (back or neck) - 600–700 g;
• small dense tomatoes - 4–5 pcs.;
• young eggplant - 1 pc.;
• potatoes (preferably pink) - 5–6 pcs.;
• large sweet carrots - 2 pcs.;
• onions - 3–4 pcs.;
• garlic - 4-5 cloves;
• utskho-suneli, other spices - according to preference;
• tomato paste - 2-3 tbsp. l.;
• mountain salt without additives - 1 tsp;
• cilantro (other herbs) - 1 large bunch.

Step-by-step cooking process

Description of preparation steps:

1. Initially, you need to remove the bitterness from the eggplant cut into large cubes, then rinse and dry the pieces of the vegetable.
2. Peeled potatoes should be divided into large slices, the onion should be peeled and chopped into half rings, and the carrots should be grated.
3. Tomatoes must be peeled, then divided into 4-6 slices.

4. Now you need to heat ½ amount of oil in a frying pan and fry the pieces of meat in it. When the veal is browned, it should be transferred to a thick-bottomed pan.
5. In the space vacated in the container, you need to fry the potatoes, then lay them out in an even layer on the veal.
6. Next, you need to sauté the onions and carrots in the same frying pan; soft vegetables should be placed in layers on pieces of tubers.
7. Place chopped tomatoes and fried eggplants on top of the collected products.
8. At the next stage, it is necessary to dilute tomato paste in drinking water, add salt, pepper, utskho-suneli, and other herbs and spices.
9. The resulting mixture must be mixed well, then pour the sauce into the pan with the food. The liquid component should fill half the volume of the dish.
10. All that remains is to cover the collected components with a layer of chopped herbs, place the container on the stove, and cook the future dish for 30 minutes. closed. It is not recommended to mix products.

Once the boil begins, reduce the heat to low so that the contents of the pan slowly simmer.

What can I add?

To create spicy food, you need to replace the tomato paste in the recipe with Georgian adjika or add 1-2 seedless chili pods to the food, doubling the amount of garlic. Instead of filtered water, it is better to use a strong broth that completely covers the contents of the pan.

How to serve a dish

Treats prepared using the presented method should be served in serving plates. In this case, you need to take out the food in such a way that each portion contains all the components of the dish.

Chanakhi in a pan in Georgian style

A hearty and tasty, aromatic dish originally from Georgia. There are a lot of options for preparing it; chanakhi is prepared both in a cauldron and in pots in the oven. And we will cook it in a saucepan, it will be no less tasty!

How to cook

• Lamb - 1.5 kilograms (pulp or ribs with meat)
• Fat tail fat - 100 grams
• Eggplants - 3-4 pieces (small)
• Bell pepper - 3-4 pieces
• Tomatoes - 5-6 pieces
• Potatoes - 6-8 pieces
• Onion – 500 grams
• Green cilantro – 1 bunch
• Parsley - 1 bunch
• Basil – 1 bunch
• Garlic – 1 piece
• Salt - 1 teaspoon
• Ground black pepper - 1/3 teaspoon

Number of servings: 6-8

First, prepare all the products. Cut the lard into small pieces. If you don't have it, you can replace it with vegetable oil or butter. Place chopped fat tail fat on the bottom of the pan. Place pieces of lamb on top of it. Don't cut it too finely. Place the eggplants cut into large pieces. Let's add salt and pepper. Place tomatoes cut into 4-6 pieces. Peel the bell pepper, chop it into large pieces and put it in a saucepan. Add onion. If you have large onions, cut them however you like. Lay out the coarsely chopped potatoes, add salt and pepper, and put chopped herbs on top of them. Chop the garlic and add to the pan. Cover the pan tightly with a lid and place on high heat. Bring to a boil, reduce heat to medium and cook for 1 hour or a little more. You can add half a glass of white wine. Serve hot and enjoy!

Sources

• https://povar.ru/recipes/chanahi_iz_baraniny_v_kastriule-30265.html
• https://onwomen.ru/chanahi-v-kastryule.html
• https://1000.menu/cooking/18214-chanaxi-iz-baraniny-v-kastrule
• https://GruziyaGid.ru/kuhnya/chanahi-iz-baraniny
• https://povar.ru/recipes/chanahi_v_kastriule-53912.html

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In a slow cooker

Chanakhi (a classic recipe adapted for preparation in a home appliance) in this version has not only tasty, but also beneficial properties for the body.

Composition of ingredients

To prepare chanakha you will need:

• chilled pork - 750–800 g;
• young eggplants - 3 pcs.;
• ripe tomatoes - 5 pcs.;
• garlic cloves - 5 pcs.;
• sweet pepper - 3 pcs.;
• carrots - 3 pcs.;
• potatoes - 8–10 pcs.;
• onions - 2 pcs.;
• dill, parsley - 1 bunch each;
• table salt - 1.5 tbsp. l.

The recipe follows.

Step-by-step cooking process

Sequence of preparation steps:

1. You can start processing products with the meat component. The pork should be washed, thoroughly blot the piece with paper napkins, then divide the product into small portions.
2. You need to continue the process by preparing vegetables that need to be peeled, washed and cut as follows: chop the potatoes into quarters, coarsely grate the carrots, chop the onion and garlic, divide the tomatoes into small slices.
3. Bell peppers must be de-seeded and chopped into strips; eggplants, freed from bitterness, must be diced.
4. The greens should be washed under the tap, excess moisture should be shaken off the branches, and the grass should be finely chopped.
5. Now you need to put the prepared components of the dish into the bowl of the unit. Place pieces of meat at the bottom of the container. Next, you need to arrange in layers onions, eggplants, grated carrots, potatoes divided into quarters, garlic passed through a press, and tomato slices.
6. Products collected in layers must be sprinkled with salt, pepper, chopped parsley with dill, a hop-suneli mixture or a composition of Provençal herbs.

All that remains is to close the appliance, select the “Stew” mode, and cook the food for 2 hours.

How to serve a dish

When the signal sounds that the multicooker has finished operating, it is recommended to open the unit after 1–2 minutes so that the components of the dish have time to become saturated with mutual tastes and aromas.

In the cauldron

A metal cauldron with a semicircular bottom is a very convenient utensil in which many Asian dishes are traditionally prepared.

Chanakhi in such a container is prepared according to the rules of the classic recipe.

Composition of ingredients

To receive the treat you will need:

• fat tail fat - 50 g;
• lamb - 1.3 kg;
• tomatoes - 1 kg;
• potatoes - 7–8 pcs.;
• eggplants - 2 pcs.;
• hops-suneli, coriander and adjika in dry form - 1 tsp each;
• garlic - 1 head;
• sweet pepper - 3–4 pcs.;
• bulbs - 3 large heads;
• tomato paste - 3 tbsp. l.;
• meat broth - 2 tbsp;
• parsley, cilantro - 1 bunch each;
• salt, pepper - to taste.

Step-by-step cooking process

Cooking order:

1. First you need to process the lamb, then divide the piece into small cubes.
2. Vegetables must be peeled and washed. The onion and garlic cloves need to be chopped, the potatoes should be chopped into quarters, and the tomatoes should be halved.
3. The greens need to be finely chopped.
4. The eggplants must be cut into cubes, then a procedure must be carried out to get rid of bitterness, after which the pieces of fruit must be thoroughly dried.

5. Now you should fry the chopped fat tail fat and portions of meat in a cauldron.
6. When the lamb is browned, you need to put ½ the amount of onion on top of it, place potato slices on it, scatter pieces of garlic and sweet pepper.
7. Each layer must be sprinkled with chopped herbs, herbs and spices.
8. Finish assembling the pots with the remaining onions and tomato halves.
9. The prepared products should be poured with a sauce made from tomato paste diluted in broth. The resulting composition must be salted and peppered.

All that remains is to cover the cauldron with food with foil or a lid and place the container in the oven, heated to 180 °C. In nature, the boiler should be placed over a fire and cooked, as in an oven, for about 1.5–2 hours.

What can I add?

Chanakhi, the classic recipe of which includes thick tomato paste, can be prepared with freshly squeezed tomato juice. In the absence of fat tail fat, ordinary sunflower oil is quite suitable. The taste and quality of the finished treat with such substitutions will remain at the highest level.

How to serve a dish

Hot food should be placed on a plate so that the pieces of meat are on top. You can use sour cream or cream as a sauce.

Chanakhi with dough lid

This recipe presents an original way to create a hearty dish in pots, covered with golden brown flatbreads made from tender dough.

Composition of ingredients

To prepare the treat you will need:

• vegetable oil;
• pork (tenderloin) - 1 kg;
• onion - 300 g;
• potatoes - 500 g;
• mushrooms - 600 g;
• garlic cloves - 6–7 pcs.;
• puff pastry (yeast or unleavened) - 400 g;
• sour cream - 200 g;
• salt, pepper, spices and herbs - to taste.

The recipe is provided below.

Step-by-step cooking process

Sequence of cooking steps:

1. First you need to peel the onion, then finely chop it.
2. The meat should be freed from films and veins, the piece should be washed, blotted with napkins, and then the product should be divided into small parts.
3. Next you need to fry the onion in a frying pan with oil.
4. When the vegetables are browned, you need to add pork to them. Continue cooking until the meat turns golden brown, then add the pre-processed mushrooms to the pork.
5. The resulting mass should be seasoned with salt and pepper, the food should be fried until the liquid evaporates for about 20 minutes, then the meat and mushroom mixture should be distributed among the pots.
6. At the next stage of preparation, you will fry the peeled and cut into cubes potatoes in oil, then add the ruddy slices to the containers with the food.
7. Sour cream and garlic passed through a press must be combined in a bowl, mix the composition well, and then pour the aromatic sauce into the pots with the components of the future meal.
8. Now you should roll out the puff pastry to a thickness of 3 mm, using a saucer to cut out circles slightly larger than the necks of ceramic containers.
9. All that remains is to grease the edges of the dishes with sunflower oil, cover the containers with puff pastry, and send the pieces for 25–30 minutes. into an oven heated to 180 °C.

How to serve a dish

Cooked food should be consumed hot. The role of bread in the presented recipe belongs to the fluffy “lids” that absorb the taste and aroma of the products underneath. Interesting observation. The only “thing” people like to give away for free is advice.

To properly prepare a real Georgian dish, you will need the following not only free, but also very useful recommendations:

• lamb meat, on which the treat is traditionally prepared, must be no older than 3 years, and the selected piece should have a light pink color when cut;

• since lamb is a rather fatty product, it is always necessary to take into account the healthy combination of the meat component and fresh herbs that have the ability to burn fat;
• It is better to choose potatoes in the recipe with a starch content in the tubers of at least 16–18%;
• a fundamentally important condition for creating the “correct” national dish is the obligatory observance of approximately equal proportions of meat and vegetables - 1:1;
• Even if canakhi is cooked in a saucepan or cast iron, it is advisable to pour the food into a pot in advance. It is these dishes, made of heat-resistant clay, that heat up slowly and also slowly release heat;
• For the classic creation of chanakha in the oven according to the chosen recipe, it is recommended to use pots made of red clay.

Description of preparation:

I adore Georgian cuisine because it combines everyone’s favorite meat and vegetables in an ideal way and in ideal proportions.
The recipe for cooking chanakha in pots is actually quite simple, but the result will exceed all your expectations - the smell alone is worth a lot. I cooked it for the first time and, unfortunately, I didn’t find lamb, and the traditional version should have this meat, but with pork it turned out no less tasty. Therefore, here is a recipe for chanakha in pots with a photo for those who are interested in this amazing dish. Purpose: For lunch / For dinner / Festive lunch Main ingredient: Meat / Vegetables Dish: Hot dishes / Chanakhi Geography of cuisine: Georgian