Chanakhi In Pots In Georgian: A Classic Step-by-step Recipe, Photo And Video

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Chanakhi in pots in Georgian: a classic recipe and its variations

Those who have tried and know the taste of home-style roast will certainly appreciate the version of the Georgian "relative" of this dish - chanakhi. Delicate meat that melts in your mouth with stews and dizzying spices can drive you crazy. The original recipe for food from Georgian chefs uses lamb or beef, but, as in most cases, the dish is constantly being changed by those who like to create something new, so you can prepare a delicious lunch by replacing the original product with pork, chicken or even a rabbit.

Content

• 1 Chanakhi in pots in Georgian: step by step recipes

  • 1.1 The classic recipe for chanakhi in pots in Georgian

    1.1.1 Video: lamb canakhi

  • 1.2 Chanakhi in pots in Georgian style with chicken, beans and mushrooms

    1.2.1 Video: Roast chicken in pots

  • 1.3 Chanakhi in pots in Georgian style with beef and bell pepper

    1.3.1 Video: Georgian pot roast

  • 1.4 Chanakhi in pots in Georgian style with pork and adjika

    1.4.1 Video: potted vats

Chanakhi in pots in Georgian: step by step recipes

The classic recipe for Georgian roasts, stews or soup (whatever they call this dish!) Includes meat, potatoes, ripe tomatoes, eggplant, onions and spices. It would seem nothing unusual. But from my own experience, I can say that just such a list of ingredients and the correct preparation steps give the best result. During my youth, an elderly Georgian lived in the neighborhood, who often invited us to dinner. I tried several versions of meat with vegetables in his performance and, of course, all of them are amazingly tasty, but the dish in the original version is simply amazing.

The classic recipe for chanakhi in pots in Georgian

Simple food, pots, an oven and a little patience are all you need to enjoy the wonderful taste of the classic Georgian version of meat and vegetables.

Ingredients:

• 2 kg of lamb;
• 2 eggplants;
• 5 tomatoes;
• 5 potatoes;
• 2-3 heads of onions;
• 1 head of garlic;
• 1 tbsp. tomato juice;
• 1 bunch of cilantro;
• 1 tsp chopped fresh basil;
• 1 tsp hops-suneli;
• 1 tsp coriander seeds;
• hot peppers - to taste;
• salt to taste.

Preparation:

1. Prepare food.

   

   Stock up on essential ingredients

2. Rinse the lamb thoroughly under running water, clean it from films and veins. Cut off the fat, chop and place in a dry skillet. When the fat is melted, remove the chunks (you will no longer need them).

   

   Melt the fat

3. Cut the prepared meat into pieces 3-5 cm long.

   

   Cut the meat into pieces

4. Place the lamb in a skillet with the melted fat and sauté over medium heat until golden brown.

   

   Fry the meat until golden brown

5. Peel the potatoes, cut each tuber into halves or quarters. Chop the onions in half rings. Cut the tomatoes into 4 pieces.
6. Finely chop the cilantro and garlic with a knife, mix both ingredients. Set a few cloves of garlic and a couple of herbs aside as you will need them later.

7. Cut the eggplants into thick rings (about 3 cm). Slice into each piece of vegetable, leaving about 5mm to the end, and stuff with a mixture of herbs and garlic.

   

   Fill the eggplant slices with garlic and cilantro

8. Place the fried meat in a pot, pour the gravy from the pan in which it was fried.

   

   Transfer the roasted lamb to the pot

9. Lay the onions in the next layer.

   

   Cover the meat with a layer of onion

10. Next, send the potatoes to the pot, salt it a little.

11. Add the eggplants and herbs, then the tomatoes. Sprinkle with a little salt again.

    

    Layer the eggplants and tomatoes

12. Pour the spices, the leftover garlic, and red hot peppers into the pot.

    

    Add spices and garlic

13. Pour tomato juice into the dish.
14. Cover the pot with a lid, place in an oven preheated to 180 degrees and cook for 2 hours.

15. Before serving the finished dish on the table, chop the cilantro branches set aside earlier and add it to the vats.

    

    Top with chopped cilantro before serving

Below I bring to your attention another recipe for Georgian food with lamb and vegetables.

Video: canakhi with lamb

Chanakhi in pots in Georgian style with chicken, beans and mushrooms

One of the mouth-watering variations of a traditional Georgian dish that can be prepared for both regular and festive meals.

Ingredients:

• 500 g of chicken meat;
• 500 g potatoes;
• 150 g of champignons;
• 2 tbsp. boiled beans;
• 1 carrot;
• 2-3 heads of onions;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. flour;
• 2 tbsp. water;
• vegetable oil;
• salt and spices to taste.

Preparation:

1. Cut chicken meat, peeled from skin and bones, into small pieces, mix with spices and salt to taste, leave for 15-20 minutes.

2. Heat 2 tablespoons in a skillet. l. vegetable oil, put the chicken, fry until golden brown.

   

   Fry the chicken

3. Transfer the meat to pots.

4. Next, place the diced raw potatoes.

   

   Transfer potatoes to the meat

5. Spare (fry until soft) chopped onions and carrots grated on a coarse grater. Transfer vegetables to meat and potatoes.

   

   Add vegetable sautéing to meat and potatoes

6. In the same skillet where vegetables were fried, fry the mushrooms cut into plates. Send the mushrooms to the rest of the prepared ingredients.

   

   Send mushrooms to pots

7. Pour wheat flour into a dry, clean frying pan and, stirring constantly, fry it until light brown. Add tomato paste to flour, mix the mixture thoroughly. Pour water into the pan and stir well again to avoid lumps. Season with salt to taste and add your favorite spices.

8. Spread the beans and tomato flour sauce evenly between the pieces.

   

   Pour a mixture of water, flour and tomato into the pots

9. Place the vats in the oven and cook the dish for 1.5 hours at 200 degrees.

   

   Serve in pots

Watch the following video to see another way to cook chicken with vegetables in the oven.

Video: roast chicken in pots

Chanakhi in pots in Georgian style with beef and sweet pepper

A bright, very appetizing and aromatic dish in which juicy vegetables perfectly emphasize the taste of meat and potatoes.

Ingredients:

• 500 g of beef;
• 2 sweet peppers;
• 2 eggplants;
• 3-4 potatoes;
• 3-4 tomatoes;
• 2-3 cloves of garlic;
• 1/2 bunch of cilantro;
• 1/2 bunch of basil
• 50 g butter;
• 5-6 Art. l. sunflower oil;
• salt to taste;
• spices to taste.

Preparation:

1. Cut the eggplants into large pieces, leave for 15 minutes, then rinse and dry. Actions with salt are necessary in order to get rid of the inherent bitterness of the vegetable.

   

   Prepare the eggplant

2. Cut the onions into half rings.

3. Peel sweet peppers of stalks and seeds, cut into large squares.

   

   Peel and chop the bell peppers

4. Cut the peeled potatoes into 6-8 pieces.

5. Cut the meat into pieces with a side of about 3 cm.

   

   Cut the beef into pieces

6. Fry eggplants, peppers and potatoes in sunflower oil one by one.

7. Save the onions.

   

   Fry all vegetables one at a time, including onions

8. Without mixing, place the fried vegetables on a large platter (or in separate small containers).

9. In the same skillet, fry the beef slices until golden brown.

   

   Lightly brown the pieces of meat in a skillet

10. Put the prepared ingredients in pots in layers, observing the following order: meat, onions, eggplants, potatoes, bell peppers. At the same stage, at the same time with the onions, add a piece of butter to the pots.

    

    Place the fried vegetables in the pots

11. Send slices of ripe tomatoes into pots, lightly salt them.

    

    Add tomatoes and some salt

12. Add spices and salt to the blanks to taste, and then add chopped herbs and finely chopped garlic.

    

    Finish with spices, chopped garlic and herbs

13. Cook the dish at 180 degrees for 1.5 hours.

14. Chanakhs can be served in pots or on plates.

    

    Serve the dish in pots or plates

An alternative dish.

Video: Georgian roast in pots

Chanakhi in pots in Georgian style with pork and adjika

Another canakhi recipe, adapted to the taste preferences of those who like to feast on tender pork.

Ingredients:

• 300-400 g of pork;
• 4-5 potatoes;
• 1 tomato;
• 1 head of onion;
• 1 carrot;
• 3 tbsp. l. adjika;
• 50 g butter;
• salt and spices to taste.

Preparation:

1. Cut a slice of pork pulp into cubes, onions into half rings.

   

   Prepare meat and onions

2. Transfer the onions and meat to the pots.

   

   Move pork and onions to ceramic pots

3. Cut the potatoes into cubes, grate the carrots.

   

   Chop potatoes and grate carrots

4. Salt and season the meat in pots with spices, put a layer of potatoes and a layer of carrots on top, add adjika.

5. Top each piece with a slice of butter and tomato slices, add some salt and spices again.

   

   Supplement the blanks with ripe tomatoes, butter and spices

6. Pour 50 ml of water into each pot.

7. Cook in an oven at 180 degrees for 1.5 hours until the meat and potatoes are tender.

   

   Cook until pork is tender

Video: chanakhs in pots

Chanakhi in pots is a wonderful dish of Georgian cuisine, which is delicious both in the classic version and in its various versions. Delight your loved ones with delicious meat and vegetables and get well-deserved praise. Enjoy your meal!