In most families, preparations for festive feasts begin long before the date of X, and close attention is paid to the menu. You can prepare delicious chicken tabaka for your family and invited guests - here are different recipes for cooking this meat in a frying pan: the classic one, in mustard sauce, and the simplest one, for novice cooks, which suggests using a fantastic mix consisting of a wide variety of spices and herbs. Choose the best option that will suit you in all respects.

A classic version of cooking chicken tabaka

If you decide to cook chicken in a frying pan for dinner or a family lunch today, do it according to the suggested recipe with photo.

Cooking time: 1 hour 15 minutes.

Number of servings - 6.

Ingredients

Required:

• chicken carcass - 800 g;
• vegetable oil - 1 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• salt, pepper - 0.5 tsp each.
• khmeli-suneli - 1 tsp.

Note! You will also need some ghee for frying (preferably homemade).

In addition, for the tobacco chicken you need to prepare the products from which we will make a bomb sauce:

• cilantro - 10 g;
• garlic - 3 cloves;
• drinking water - 70 g;
• salt - 1/4 tsp.

Cooking method

There are no difficulties with cooking tobacco chicken, not only in the oven, but also in a frying pan.

1. Start cutting up the chicken. Cut off the goose and legs (if any). Place on the back and cut through the center of the breast. When opening the chicken, remove the fat (if any). Turn over and make cuts under the wings (because the wing takes much longer to cook than the breast) on both sides. They put it on the board. And now you need to lightly beat the chicken so that the frying is even.

Note! Under no circumstances should you hit it too hard to avoid breaking the bones. Take the bag and place the chicken in it. We beat it off lightly. It became flat, very convenient for frying.

1. It's time to marinate the chicken. Place the chicken in a deep bowl. Pour with lemon and salt (on both sides). Sprinkle with suneli hops. Be sure to add vegetable oil. It will make the meat soft. Now knead the carcass well, as if massaging it. Cover the chicken with a bag or cling film. Press lightly and refrigerate for 30 minutes (but no more, since we added lemon juice to the marinade).

Pay attention! After 30 minutes, place the marinated chicken on a paper towel, back down, to remove excess moisture. Then, when frying, the chicken will not “shoot” and will fry evenly. Leave on a paper towel for 10 minutes.

1. There is a special frying pan for frying tobacco chicken. If you don’t have one, then prepare a frying pan with a thick bottom. Let's put it on gas. Add melted butter to the already hot frying pan. Add carefully, take only from the top so as not to touch the whey, otherwise the oil will shoot out. Place the chicken back side down. We don’t put garlic in the marinade, otherwise it will burn during frying and there will be an unpleasant smell. To prevent splashes from spreading throughout the kitchen, cover the bird with parchment. Place a flat lid on top (handle up), take a deep dish and place it on the lid. You also need to install the weight, fill a three-liter jar with water (or just a jar of jam) and place it on top. Fry for 7-10 minutes on each side over medium heat.

1. While the tabaka chicken is roasting under pressure, prepare the garlic sauce. Take a bunch of cilantro or dill with parsley and chop thinly. You also need a few cloves of garlic. Add water, salt, black pepper and coriander. Garlic sauce is ready!

1. If you want the crust to be crispy, turn the finished chicken upside down and fry over high heat for several minutes.

Note! The chicken is checked this way: if you pierce the bone with a knife and there is no red ichor, but white juice, then the chicken is ready.

The meat is ready! Pour garlic sauce over it. Add red hot pepper rings to the tabaka chicken and serve with vegetables. Bon appetit!

Tender chicken tabaka in mustard-soy sauce

There are a huge number of options for preparing tobacco chicken, but many of them will require a lot of time and effort from you. Today you will learn how to cook such chicken at home without using exotic products in a regular frying pan.

Cooking time: 40 minutes + 4 hours for marinating.

Number of servings – 6.

Ingredients

You need to prepare this in advance:

• chicken – 1 pc.;
• garlic – 1 head;
• soy sauce – 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• rosemary, chicken seasoning, black pepper, salt - to taste;
• apple cider vinegar – 1 tbsp. l.

Cooking method

Even if you have never had to cook tobacco chicken in a frying pan before, this is a fixable matter. Thanks to the presented step-by-step recipe with photos, you will learn how to make this dish masterfully.

1. Rinse the chicken carcass with cold water. Cut it in half, remove internal organs and excess fat. Remove excess moisture with paper napkins. Then take the garlic and stuff the chicken with it. Then grind the garlic on a grater, add a little salt and rub the chicken with it.

1. Add chicken seasoning to the bowl. Mix mustard, soy sauce and apple cider vinegar. Rub the chicken with the resulting mixture and sunflower oil. Leave to marinate in the refrigerator for at least 4 hours, preferably overnight.

1. Heat up a deep frying pan. Add a little sunflower oil. Place the chicken in a preheated frying pan and place over medium heat, pour over the remaining marinade. When frying, you must use pressure; any jar or pan will do.

Note! Initially, you need to fry the chicken with its back facing up, then do the same on the other side.

1. During cooking, monitor the process and do not let the chicken burn. Be sure to add a few cloves of garlic and a little rosemary while frying.

After some time, the delicious tobacco chicken was covered with a golden crust and imbued with the aroma of garlic and seasonings. You can serve your culinary creation with a side dish of rice or buckwheat, or cut vegetables. Enjoy!

Homemade chicken tabaka with garlic and herbs

This recipe allows you to learn how to cook chicken in a new way. This option will help you surprise your family and friends with a wonderful dinner. The recipe is quite simple and does not require you to know any advanced cuisine.

Cooking time – 2 hours.

Number of servings – 8.

Ingredients

• chicken – 1 pc.;
• garlic – 5-6 cloves
• water – ½ cup;
• paprika, coriander, dry adjika, hops-suneli, black pepper and salt - ½ tsp each;
• sugar – 1/4 tsp;
• fresh parsley - 3 sprigs;
• fresh dill - 3 sprigs;
• vegetable oil.

Cooking method

Everything is simple here, but the tobacco chickens turn out amazingly tasty and juicy.

1. Cut the chicken in half along the breast, rinse well and remove excess entrails. Trim off the fat and rinse again. You will need to beat the chicken; to do this, take an ordinary food bag, cover it and beat the carcass with a hammer. Only the back of the chicken should be pounded. Mix salt and black pepper and rub the carcass on all sides, leave to soak for 15-20 minutes.

1. The chicken was marinated. Pour a small amount of sunflower oil into the frying pan; you don’t need a lot - the chicken will give up its fat. Place the chicken back up on a hot surface. Place pressure on top; you can use a regular pan of water. Fry the chicken for about 40 minutes on one side over medium heat, then turn it over and do the same on the other side.

1. Prepare the sauce. To do this, pour 200 grams of water into a bowl and add chopped garlic, dry adjika, paprika, coriander, suneli hops, finely chopped dill and parsley. Mix everything well and let it sit while your chicken cooks. It is advisable not to add salt, since you have already salted the chicken itself.

1. The chicken is almost ready. Take the sauce and thoroughly coat the chicken with it. Cover with a lid and leave to fry for another 5 minutes.

The meat is ready, by this time your household members are probably already salivating from the aroma of spices and herbs that spreads throughout the house. Homemade chicken tabaka goes well with fresh vegetables. Bon appetit!

Video recipes

The presented video recipes will help you master the principle of preparing this dish in various interpretations without much hassle:

Chicken tabaka very tasty and aromatic dish. It is easy and simple to prepare, the main thing is to follow some rules, which I want to tell you about in the recipe for chicken tobacco. The dish is called tabaka chicken, so you need to use chicken, not an adult chicken. Try to find chicken, they are sold in all butcher shops.

Ingredients:

• chicken 1 piece;
• garlic 1 head;
• ground pepper pinch;
• spicy pod 1 pc.;
• salt 2 tsp;
• vegetable oil 50 ml;
• lemon juice 3 tbsp. l.;
• oil for frying;
• butter 1.5 tbsp. l.;
• greens for serving.

Chicken tabaka recipe:

1. Cut along the chicken breast to open it. The chicken will be fried under pressure, so it assumes a flat carcass.
2. Be sure to make sure that there are no lungs in the carcass; it is not customary to eat them. So remove the lungs if they are there.
3. Turn the chicken skin side up. Trim the glands in the tail and the tips of the wings.
4. Now it is important to make the carcass flat and so that it is the same in thickness. To avoid being thinner in some places and thicker in others, the chicken needs to be leveled out. This will help ensure that the chicken cooks evenly. Use a medium-tooth kitchen hammer.
5. Wrap the carcass in cling film. Always use film when beating meat, then small pieces will not fly apart. Begin to lightly pound the chicken over the entire surface, paying special attention to the joints, breast and legs.
6. Place chicken in a bowl. Sprinkle with a little salt and ground pepper. It is necessary to lightly marinate the carcass. There won't be any complicated spices here. Finely chop about five cloves of garlic and sprinkle them over the chicken. Pour a little vegetable oil (50 ml) and lemon juice (3 tbsp) onto the carcass.
7. Use your hands to “massage” the chicken and leave it for one hour. And if you keep it in the refrigerator overnight, the meat will marinate better.
8. Now place a wide-bottomed frying pan on the stove to heat up. Shake the chicken to remove any large pieces of garlic to prevent them from burning. Add a little unscented oil (25 ml) and place the chicken skin side down. To make this dish even tastier, add a little butter; it is better to fry the chicken in a mixture of oils.
9. Place a flat plate on the carcass. Select a suitable container for oppression. Pour water into a saucepan or saucepan and place on a plate.
10. Cook the chicken over medium heat for 10-15 minutes, first on one side, until a crust forms.
11. Meanwhile, grind a few cloves of garlic and hot peppers with a pinch of salt and sugar in a mortar.
12. Add the remaining chicken marinade and stir to combine.
13. Pour this garlic mixture over the chicken and cook until done.
14. Serve the tabaka chicken hot with tomato sauce and herbs. Bon appetit!

Chicken tabaka

In the recent past, any self-respecting Soviet restaurant had on its menu one of the most popular dishes - chicken tabaka. For cooking, it is better to use chickens weighing up to 500 grams. in its entirety, but just chicken or leg is also quite suitable. For frying, it is better, of course, to use a “tapaka” - this is a special utensil for cooking tobacco chicken, but you can also use a regular frying pan, provided that it has a thick bottom.

Ingredients:

• 2 pcs. chicken thighs or chicken legs
• 60 gr. butter
• ground black pepper to taste
• salt to taste

Instructions:

1. Rinse the chicken legs under running water and dry with paper towels. Be sure to use cling film to beat the meat, so its structure will not be disturbed. Cover the hams with film and beat them thoroughly.
2. Now salt and pepper the meat to taste, rubbing all over. It’s even better to use a mixture of freshly ground peppers, it will be more flavorful. Place the hams in a container and leave to marinate for 3-4 hours.
3. Place the frying pan on medium heat, pour about 2-3 cm of water, heat it up, add butter, as soon as it melts, put the chicken in the frying pan, and turn over a large plate on top, on which we place a kettle of water or a three-liter jar of water, one in a word, it requires some kind of oppression. Fry the tobacco chicken for 20 minutes on one side, 15 minutes on the other side.

Recipe for chicken “Tabaka” in a frying pan under pressure

Ingredients:

• chicken (not chicken!) – 1 pc.;
• chicken mixture (sea salt, garlic, red bell pepper, black pepper, white mustard, cinnamon, cloves, coriander, cumin, turmeric) - 1/2 tablespoon;
• garlic – 2 cloves;
• vegetable oil – 120 g;
• mayonnaise and herbs - for decoration.

Chicken “Tabaka” – recipe in a frying pan under pressure:

1. Rinse the bird, dry it, cut along the belly, lay it out on a cutting board and pound it with a hammer.
2. Peel the garlic and pass through a press or chop with a sharp knife. Rub the chicken with the prepared mixture of seasonings and spices, garlic.
3. Transfer the chicken to a flat plate and cover with a cutting board.
4. Place a heavy weight on top. I used watermelon, it just happened to be on hand. You can place a pan of water on top.
5. Leave the chicken to marinate for 2 hours.
6. After two hours, fry the meat in a frying pan under a load (this is a must!) - alternately, first one side, then the other. Cook on low heat.
7. Place "Tabaka" on a plate. Before serving, garnish the chicken with mayonnaise and herbs. You can do without the sauce so as not to add extra calories, and serve tomato sauce with spices and seasonings (something like adjika).
8. As a side dish, you can serve boiled potatoes fried in melted butter. It’s good to use fresh vegetables and herbs as a side dish - in the best traditions of Caucasian cuisine.

Bon appetit!

Chicken tabaka - Georgian cuisine recipe

For chicken tobacco we will need:

• 1 chicken
• garlic
• butter
• other spices and spices as desired

How to cook chicken tabaka:

1. The chicken should be very young, weighing approximately 500-800 grams. As usual, rinse it thoroughly and cut into the breast. Unfold the bird carcass and place it on a cutting board, covering it with film. Carefully pound the entire chicken until it becomes flat. It’s just as good to beat off all the joints.
2. Then salt the carcass, rub it with garlic and put it in the refrigerator for 12 hours. Let it marinate there. After this time, you need to remove the chicken and remove the garlic from the surface of the meat as much as possible so that it does not burn during frying.
3. Heat a frying pan with a thick bottom and add butter and vegetable oil. It is with their mixture that tobacco chicken is fried. Place the carcass in the frying pan and cover with a lid whose diameter is equal to the diameter of the bottom of the frying pan. The lid should not lie on the pan, but on the chicken and press it.
4. Place a weight on top of the lid. You can use a pan as a weight by turning it upside down on the lid. You need to put something else on the pan or place it in order to press down the lid more firmly. But make sure that the structure is stable.
5. Cook the chicken on both sides until cooked through, keeping it under pressure at all times. Hot chicken can be rubbed with hot pepper, garlic or other seasoning. You can also serve it with different sauces - sweet and sour, spicy, sweet and spicy. It all depends on your taste. Tobacco chicken is usually eaten whole, so properly calculate your options when purchasing the bird.

Chicken tabaka

Ingredients of the chicken tabaka recipe:

• 1 whole chicken or chicken,
• khmeli-suneli,
• chicken seasoning,
• vegeta,
• freshly ground black pepper,
• chicken fat or sunflower oil for frying,
• 2 heads of garlic.

Preparation of the chicken tabaka recipe:

1. Prepare all the ingredients, wash the chicken, cut the chicken lengthwise along the center of the breastbone, clean the inside of the chicken from any remaining internal organs and membranes, cut off any excess parts ( I remove the skin of the neck, internal fat and ass-tail, for some reason no one likes these parts of the chicken)
2. It is necessary to pierce the chicken with a fork or knife in at least 30 different places so that when frying, the fat comes out and the spices can penetrate deeper into the meat. Next, sprinkle the chicken generously with all the spices on both sides, one at a time, and add salt and pepper to taste. Chicken tabaka It should have a spicy taste, so don’t skimp on the spices. Grease a baking sheet with chicken fat or sunflower oil. Place the chicken with its back up on a baking sheet and place in an already preheated oven to a temperature of 180~200 degrees. You can put cut pieces of chicken fat on the side for later basting your chicken tobacco.
3. After about 15-20 minutes, start regularly pouring the fat over the chicken tobacco, which will melt from it and from those pieces that you put around the edges. Tobacco chicken should be watered generously every 8-10 minutes.
4. After 40 minutes, remove the tobacco chicken from the oven, pour generously of rendered chicken fat and sprinkle with previously pressed through a garlic press or finely chopped garlic. And put back in the oven for another 10 minutes. Don't forget to keep watering chicken tobacco melted chicken fat, the first time about five minutes after sprinkling with garlic and again after your chicken tabaka is ready, then the skin of the chicken will be tasty, aromatic and crispy in places.

Chicken tabaka

Recipe ingredients:

• Chicken - 1 pc.
• Ground black pepper - 3 gr.
• Spices mixture - 10 gr.
• Garlic - 10 gr.
• Vegetable oil - 250 gr.
• Tomatoes - 25 gr.
• Sweet pepper - 10 gr.
• Fresh cucumber - 15 gr.
• Basil - 5 gr.
• Salt - 10 gr.

Cooking method:

In the original, tabaka chicken is called "tapaka" after the name of the frying pan in which it is cooked. Another version attributes the authorship of the name of the dish to the Armenians, since in Armenian “tobacco, tapak” means “flat, pressed, flattened,” which coincides with the technology of preparing the dish. And this is the main charm of tobacco chicken - the beaten, flattened chicken is perfectly fried and covered with a crispy golden brown crust, and the spices better permeate the meat. Enjoy!

Step by step recipe:

1. Cut the chicken down the back
2. Removing excess fat
3. Removing the wing tips
4. Removing the neck
5. Cover the chicken with cling film
6. Beat the chicken until it becomes flat
7. Remove the film and salt
8. Let's pepper
9. Lubricate the carcass with vegetable oil
10. Salt, pepper and oil the inside of the carcass
11. Chop the garlic
12. Rub the chicken with garlic and marinate for 10 minutes.
13. Grease the frying pan with oil
14. Place the chicken carcass in the frying pan and press down with a weight
15. When the chicken is fried, turn it over to the other side.
16. We press with a load

This dish from Georgian cuisine is chicken or young chicken, which is cooked in a frying pan with a special lid called “tapaka”; this frying pan also has a screw press. It is from this name of the lid that the name of the dish - chicken tabaka - comes from. But, alas, not everyone has such a frying pan in their home; below are some tips that will help you cook excellent tobacco chicken without special equipment.

Ingredients:

• Chickens or young broiler chicken (but not laying hen!),
• Adjika (ready) – 5 teaspoons or to taste,
• Butter and vegetable oil (in equal proportions),
• Garlic – 5 cloves,
• Salt and ground black pepper to taste.

Cooking process:

This is a classic Georgian recipe for chicken or chicken tabaka, today we will deviate a little from the recipe and prepare chicken tabaka marinated in wine.

When preparing this dish, it is very important to choose a good weight that will help to properly flatten the chicken carcass. Here are some tips for making tabaka or tapka chicken at home:

• Choose the right chicken; the bird must be young, otherwise even with long marinating, the old chicken will end up tough and tasteless;
• The chicken carcass should be fried in a mixture of butter and vegetable oils (in equal quantities),
• Pre-marinating the chicken makes the meat more tender and flavorful;
• Meat should be cooked in a frying pan with thick walls, ideally a cast iron frying pan;
• Instead of marinating the chicken, you can cut it lengthwise and simply pound it lightly with a hammer and rub it with spices.

Proper preparation of chicken tabaka

First you need to thoroughly rinse the bird carcass (or carcasses), then dry it with a napkin or towel. Also carefully inspect the carcass and remove all remaining feathers.

Next, you will need a sharp, large knife to use to cut the entire length of the chicken breast. Pound the chicken with a chop mallet. To prevent splashes from flying around, it is more practical to cover the bird with a bag or cling film.

Garlic cloves should be peeled and passed through a garlic press.

Then small cuts should be made in the chicken carcass in several places and chopped garlic should be placed in the resulting pockets.
Now the chicken carcass should be rubbed with the prepared adjika, and if you like, with some other spices, salt and ground black pepper.

Then transfer to a deep cup, cover with a lid and leave to marinate for 30-45 minutes.
Or let the chickens stand in the marinade of white table wine (you can even leave the prepared carcasses in this marinade in the refrigerator overnight).

Now we need to prepare a frying pan or roasting pan in which we will cook the tobacco chicken. To do this, put a frying pan on the fire and melt butter and vegetable oil in it, about 2 - 3 spoons each.

Now that the oil mixture has warmed up, you should place the marinated chicken in a frying pan, placing the chicken skin side up.
Then you need to cover the frying pan with a flat dish or lid (smaller than the diameter of the frying pan) and place a weight on top. As a load, you can use any heavy metal object, an ordinary glass jar (three-liter), which needs to be filled with water.
In my step-by-step photo recipe for cooking tabaka chicken, I use a pan of water.

The chicken needs to be fried on both sides, fry for 25 minutes on each side. Small chickens like mine, weighing 400 grams, are much smaller.

Place the finished chicken tabaka on a flat dish and serve with fresh herbs and vegetables. An excellent side dish for such meat would be boiled rice or mashed potatoes. If desired, you can prepare any sauce and serve it in a small cup.

I thoroughly fried three chickens until crispy, and lightly fried three carcasses and stewed them in the wine in which the tabaka chickens were marinated.

For this I also needed a few cloves of garlic and a couple of sprigs of rosemary. Add crushed garlic and rosemary to the frying pan where the tabaka chickens were fried and add wine.

Boil for a couple of minutes and add the chicken carcasses. Simmer covered for 10 minutes. Young tobacco chickens prepared in this way turn out to be very tender and juicy.

Chickens or chicken tabaka in the oven

If you don’t want the smell of fried oil in your home, you can use bags or a baking bag. In such a package you can easily cook aromatic chicken tobacco with a beautiful golden crust, while the oil in the pan will not burn, which is very important! In addition, you don’t have to worry that the meat will turn out dry, this will never happen in the sleeve, it will be juicy and aromatic!

In order to prepare juicy chicken tobacco in the sleeve you will need the following ingredients:

• Young chicken or broiler chicken - 1 carcass,
• Garlic – 1 head (large),
• Sea salt to taste
• Adjika – 3 tbsp. spoons,
• Ground black pepper to taste.

Proper preparation of juicy chicken tobacco in the oven in the sleeve

The bird carcass should be washed and then dried with a napkin.

Then use a sharp knife to cut the chicken along the breast.

Next, you will need to peel the garlic head and pass the garlic through a garlic press, then mix the garlic with the prepared adjika and add sea salt and ground black pepper to taste. Mix everything. And rub the prepared poultry carcass with the resulting mixture. You can make small cuts throughout the carcass and put a mixture of spices and adjika in them, so the tobacco chicken will be even juicier and more aromatic. Place it on a flat dish and place a weight (a jar of water) on top and leave for 30–40 minutes.

Then we transfer the carcass into a baking sleeve and secure it on both sides. We transfer the sleeve with the chicken to a baking sheet and place it in an oven preheated to 180° degrees, cook the tobacco chicken for 1 hour and 20 - 30 minutes, the small chicken - a little less time.

Serve the finished dish with herbs and vegetables (fresh or pickled). The abundance of fresh herbs is important, since the dish belongs to Georgian cuisine, and there not a single meat dish is served without fresh herbs.

Bon appetit and wishes you recipes!

Dear friends, if you have other ways to prepare delicious chicken or chicken, for example, a recipe for tobacco chicken in a slow cooker or convection oven, we will be happy to publish it on the website and cook it!

And according to tradition, it’s time to sum up the results of the “Top Commentators” competition, which takes place on our website every month.

In December they became:

• Svetlana – 1st place (300 rub.),
• Slavyana – 2nd place (150 rub.),
• Sergey – 3rd place (50 rubles).

In addition, right on New Year's Eve, 11,111 comments on the account were left on the site. This is the same intrigue that was mentioned recently. And this comment was written by Sergey!

Sergey, your prize from the Notebook is 100 rubles.

Well, I’ll say in advance that one of these days I’m planning to launch a new competition (I almost called it a food parade, but I hope that soon our readers will be more active and it will really be a parade).

Best regards, Anyuta!

For your holiday dinner, fry the famous Tabaka chicken. There will be absolutely no difficulties in preparing this dish, if only you manage to buy a “slender” chicken, and not a meaty broiler.

Why is chicken tabaka called that?

Chicken tabaka usually means fried chicken. Yes, indeed, in this dish the cooking method plays a major role.

In Georgia, chickens were fried in a heavy cast iron or stone tapa frying pan, hence the original name "chicken tapaka".

Now it is difficult to determine why the Georgian dish became so firmly established in Soviet restaurant and home cuisine, and why “tapaka” chickens began to be persistently referred to as “tabaka”.

Cooking features

Many people are afraid to cook this dish, fearing that the meat will not be cooked through. In fact, you can use not only small chickens, but also any chicken carcass by increasing the marinating and cooking time.

Adhere to the following rules:

1. Be sure to cut the joints above the drumstick and wings so that they extend away from the carcass;
2. Marinate the small chicken for 15 minutes, to do this, simply rub it with salt and brush it with olive oil on both sides. Place crushed garlic on top of the carcass, add whole sprigs of tarragon and cilantro, and sprinkle with lemon juice. Don't forget to remove the garlic before frying;
3. Heat oil in a frying pan. You will need a lot of oil to fry chicken. For example, one small carcass can take about 110 ml. Choose oil according to your taste, but it is better to take olive oil. The product must be refined. This oil helps chicken meat become tastier and softer;
4. Place the chicken skin side down and press down. Fry until nicely crusted (on both sides). It is important that the frying time under pressure does not exceed 10 minutes;
5. At the end of cooking, add a little water, which will add juiciness to the meat;
6. When you serve the chicken, be sure to cut it into four pieces and pour over the liquid formed during the cooking process. You can decorate the dish with pomegranate seeds and your favorite herbs.

Step-by-step recipe (using a press)

We cook chicken more often than other types of meat. According to this recipe, it must be fried over low heat. A carcass weighing one kilogram can take an hour. And don’t worry about the crust being golden and crispy, it will definitely be there, just don’t rush it. We recommend preparing green beans with adjika as a side dish.

Tobacco chicken in a frying pan under pressure is prepared as follows:

Step 1. If you have a domestic chicken weighing 1 kg, then take a little seasoning for it. We do not recommend using curry or turmeric, they will simply “clog” the entire taste. Just cut the carcass into two parts, sprinkle it with pepper (or a mixture) and coriander, which you previously crushed in a mortar.

Step 2. Place the carcass, skin side down, in a slightly heated frying pan, and throw in a little oil. Set the heat on the stove to minimum; at this setting, the chicken will fry well and then brown. It's important not to rush.

Step 3. Place a suitable flat plate on top of the carcass and a weight on it. This could be a pot of water. Fry on one side for 15 minutes, turn over and cook for another 15 minutes. Note: if you fry a broiler, then during this time it will almost be cooked, if the chicken is homemade (country chicken), then it will need two more times for 10 minutes.

Step 4. When the chicken is almost done, cook the green beans (fresh or frozen, whatever you have) in a pot of boiling water for 5 minutes. Then fry it a little in a frying pan, add adjika to your taste, dilute it in 2 tbsp. tablespoons of water (you can use bean broth).

Step 5. Place beans and chicken tabaka on plates. We recommend serving the bird with tkemal sauce, it is the most ideal, but if you are a garlic lover, you can use that too.

Chicken tabaka with sauce in a frying pan

If you don’t find a small chicken, you can fry a grown bird, such as a broiler. Of course, it needs to be marinated for longer, and it is better to bring it to readiness in the oven.

You will need:

• chicken – 1 carcass;
• refined and ghee – 80 ml each;
• 1 large onion;
• garlic cloves – 3 pieces;
• 9% table vinegar – 20 ml;
• a little honey - about 8 g;
• rub with salt at your discretion.

You will need for the sauce:

• 200 g tomato paste;
• 450 ml boiled water;
• 8 ml vinegar;
• fresh dill and cilantro - 2-3 sprigs each;
• 10 g each of garlic and sugar;
• 2 g hot paprika;
• season the sauce as desired.

The chicken will fry in 30 minutes. The calorie content of the dish does not exceed 360 kcal per 100 grams.

Step 1. Rinse the carcass of a small chicken (chicken).

Step 2. Prepare the marinade: place chopped garlic cloves and an onion in a bowl, add a little honey, vinegar and salt. Rub the carcass with this mixture and leave to marinate. 15-20 minutes is enough, but you can leave it in the refrigerator for a whole day.

Step 3. Take two types of oil - regular refined, odorless oil as a base and ghee to improve the taste. Heat everything in a frying pan.

Step 4. Place the bird in hot oil, press down and fry for 4 minutes, first on one side and the same on the other.

Step 5. Remove the press, reduce the heat, and fry a little more until a crust appears.

Step 6. Prepare a delicious sauce: dilute the tomato with water, add seasonings, garlic and stir everything carefully.

Step 7 Serve the dish with sauce, fresh tomatoes and cucumbers.

Georgian recipe

In Georgia, chickens are fried in special clay portioned frying pans, in which they are served to the table. You can use any heavy and flat object as a press. For greens, be sure to take tarragon and cilantro. Not a single dish of Georgian cuisine can do without them.

For Georgian chicken tabaka you will need:

• 1 gherkin (chicken);
• garlic cloves – 4 pieces;
• 100 ml refined oil;
• a quarter of a lemon;
• cilantro and tarragon - 1 bunch each;
• Rub the carcass with salt at your discretion.

The bird can be fried in 35 minutes. One serving contains about 370 kcal.

How to make chicken tabaka in a frying pan in Georgian style:

1. The drumsticks and wings should come away from the carcass, so cut the joints in these parts;
2. Rub the gherkin on all sides with salt, pour in refined oil;
3. Chop the garlic and place on the bird, top with a sprig of herbs (cilantro and tarragon), then pour over lemon juice;
4. Turn the chicken over and baste the back with oil. Leave on the counter to marinate; the chicken gherkin will only take 15 minutes;
5. Heat 100 ml of oil in a frying pan, place the bird skin side down and press down. Fry on each side until golden brown and crispy, the total cooking time under pressure should be 10 minutes;
6. At the very end of cooking, pour 20 ml of water into the pan and close it with a lid;
7. Serve the chicken cut into pieces. Don't forget to pour the juice that formed during frying over it. Garnish the dish with pomegranate seeds and fresh herbs.

1. For the marinade, use only fresh herbs. If you coat chicken with dry seasoning, it will be difficult to remove later, and it will burn while frying;
2. Cut the joints in those places where the chicken (chicken) is always poorly cooked. These are the drumstick and wings;
3. Heat a frying pan with oil, or rather heat it up and place the chicken on it. Place a plate on top that will press the meat, and place a load on it (for example, a pan of water). If your pan has a wide bottom, you don't need to use a plate. Cook for 15 minutes. over medium heat, turn the chicken over, otherwise the skin will burn and the meat will remain raw. Salt for 5 minutes. until the end of frying;
4. You can check the readiness by piercing the meat with a knife; if the juice is pink, then fry for another 5 minutes. on each side, if the juice is clear, the chicken is ready;
5. Cut up pieces of finished chicken tabak are eaten with your hands. It is assumed that you will have a cloth napkin and a bowl of water on the table so that you can rinse your fingers.

So, an indispensable participant in the “chicken tobacco” dish is a small gherkin chicken, which is freely sold in all butcher shops.

Before cooking, be sure to cut the joints in the drumsticks and wings, and try to flatten the carcass a little with your hands. Then coat with chopped garlic, spices and after 15 minutes, placing the chicken under a press, fry on all sides in oil. Bon appetit!

Chicken tabaka is a recipe for a spicy and aromatic dish of Caucasian cuisine, which has long gained considerable popularity far from its territorial homeland. Many people believe that it is extremely difficult to reproduce an authentic version at home, but upon studying the issue in detail, it becomes clear that anyone can complete the task.

How to cook chicken tabaka?

Tobacco chicken is a simple cooking recipe, but requires adherence to certain rules and subtleties, without which the result will not be able to satisfy the needs of connoisseurs and admirers of this delicious dish.

1. To decorate the delicacy, young chickens weighing 400-600 g are chosen.
2. The carcasses are rinsed, dried, cut along the breast, flattened and slightly beaten under film.
3. Next, a marinade is prepared, which is rubbed onto the chicken and left for 2-12 hours.
4. If there is no special container with a screw-on and pressing lid, the bird is placed on a heavy cast-iron frying pan heated with oil. A weight is placed on top, which can be a smaller diameter pan filled with water.
5. Depending on the recipe, a garlic-based sauce for tobacco chicken is prepared, which is used to season the golden brown carcass at the end of frying or before serving.

Marinade for chicken tabaka

If you don’t yet know how to marinate tobacco chicken, all the subtleties of this stage are below. In the authentic version, only freshly ground black pepper and salt are used as seasonings. However, often, to give a dish special taste characteristics and a stronger aroma, the composition of seasonings is expanded by adding other spices and aromatic herbs.

Ingredients:

• butter – 40 g;
• lemon – 1 pc.;
• garlic cloves – 4 pcs.;
• black pepper and suneli hops - 1 teaspoon each;
• salt.

Preparation

1. Squeeze the juice from the lemon, mix with melted butter, garlic, salt, pepper and suneli hops.
2. Rub the resulting mixture onto the chicken and leave it in a bag or special container under a lid for 12 hours.

Chicken tabaka - classic recipe

Next, you will learn how to properly cook tobacco chicken in the classic variation so that the meat remains juicy and acquires an appetizing golden brown crust, which is the hallmark of this most popular Georgian dish. In this case, the carcass is marinated in a mixture of oil and lemon juice, and seasoned with a spicy sauce at the end of frying.

Ingredients:

• chicken – 1 pc.;
• garlic – 3 cloves;
• hot pepper – ½ pod;
• lemon juice – 20 ml;
• ground black pepper – 1 teaspoon;
• salt.

Preparation

1. The chopped chicken carcass is rubbed with a mixture of lemon juice, salt and vegetable oil, and left for several hours.
2. Place the chicken, skin side down, in a heated frying pan with butter, fry on each side for 20 minutes.
3. Mix black and hot pepper, a spoonful of oil, garlic and a spoonful of water, pour the mixture over the chicken at the end of frying.
4. Chicken tabaka, the recipe of which is correctly executed, is served hot.

Chicken tabaka – Georgian recipe

Among the wide range of various variations on the classic theme, it is difficult to determine which Georgian chicken tabaka is the most correct. Along with the previous recipe, the technology presented in the recommendations below is used. Its fundamental difference is the use of green cilantro, which is added to the sauce.

Ingredients:

• chicken – 1 pc.;
• garlic – 3 cloves;
• hot pepper – ½ pod;
• cilantro – 1 bunch;
• butter – 1 tbsp. spoon;
• salt, black pepper.

Preparation

1. Rub the chicken with a mixture of salt and chopped hot pepper and leave for 2 hours.
2. Place the carcass skin side down and fry on both sides in a mixture of two types of oils.
3. Seasoning for tobacco chicken is being prepared. To do this, mix garlic, cilantro and vegetable oil.
4. When ready, season the meat with the spicy mixture and cover with foil for 15 minutes.

Chicken tabaka - recipe in a frying pan under pressure

Traditionally, the dish is fried in a special container, which is equipped with a screw-on lid that presses the contents. If there is none, then cook the tobacco chicken in a frying pan with a thick bottom, pressing the carcass using improvised means. This could be a pan of water or a lid of a smaller diameter on which something heavy is placed.

Ingredients:

• chicken – 1 pc.;
• vegetable oil and lemon juice - 1 tbsp. spoon;
• butter – 1 tbsp. spoon;
• salt, black pepper, dried garlic.

Preparation

1. Season the carcass with a mixture of lemon juice and vegetable oil, salt, pepper, sprinkle with dried garlic and leave for soaking.
2. Fry the chicken on both sides under pressure in a frying pan with butter.

How to bake tobacco chicken in the oven?

If you don’t like overly fried and browned tabaka chicken, the oven recipe will be an excellent solution for obtaining a more delicate taste of the dish. This method of cooking is also good because in one go you can prepare 4 servings of food at the same time without tiring standing over the stove.

Ingredients:

• chicken – 2 pcs.;
• vegetable oil and Georgian adjika - 2 tbsp. spoons;
• garlic – 2 cloves;
• salt, black pepper.

Preparation

1. The prepared chickens are seasoned with a mixture of oil with adjika, garlic, salt and pepper, and left for a couple of hours.
2. Place the carcasses on a wire rack and bake for 50 minutes at 200 degrees.

Chicken tabaka in a slow cooker

Next, you will learn how to cook tobacco chicken in a slow cooker. In this case, it will not be possible to press the bird with a press, as could be done with classic frying in a frying pan, but this will not make the taste characteristics of the finished dish worse, except that the crust will be less pronounced and not as uniform.

Ingredients:

• chicken – 1 pc.;
• vegetable oil – 1 tbsp. spoon;
• seasonings - to taste;
• salt, black pepper.

Preparation

1. The chicken is rubbed with seasonings, salt, pepper and left for 12 hours.
2. Place the carcass in an oiled bowl and cook on “Baking” for 25 minutes on each side.
3. Chicken tabaka, the recipe for which is successfully executed, is served hot, topped with your favorite sauce.

Chicken tabaka in the oven with potatoes

The most appropriate side dish for chicken tabaka is sliced ​​vegetables or a salad with herbs. However, if you wish, you can make a heartier addition using potatoes. It is convenient to prepare the dish in the oven: the bird is browned on a wire rack, and the vegetable slices are baked a level lower on a baking sheet, simultaneously soaking in the juices dripping from the bird.

Ingredients:

• chicken – 2 pcs.;
• potatoes – 1.2 kg;
• vegetable oil – 3 tbsp. spoons;
• garlic – 4 cloves;
• salt, black pepper.

Preparation

1. The prepared chickens are rubbed with salt, pepper, garlic, suneli hops and oil.
2. After a couple of hours, lay out the carcasses on the grill.
3. Place potato wedges on a baking sheet, seasoned with oil, basil and salt.
4. Bake the dish for 40-50 minutes at 200 degrees.

Chicken tabaka in the air fryer

Chicken tabaka, a simple recipe for which is outlined below, is prepared using an air fryer. The result will delight you with the delicate taste of chicken meat and a ruddy, appetizing crust. As a marinade, you can take a classic set of black pepper and garlic, supplementing it with oil and lemon juice, or expand the composition if desired by adding other spices.

Ingredients:

• chicken – 1 pc.;
• vegetable oil – 3 tbsp. spoons;
• garlic – 4 cloves;
• hops-suneli and basil - to taste;
• salt, black pepper.

Preparation

1. The chicken is rubbed with salt, pepper, hops-suneli, oil and squeezed garlic, and allowed to soak.
2. Place the carcass on the grill on the middle level.
3. Grill the tabaka chicken for 40 minutes, turning once during the process.

Chicken tabaka on the grill

Chicken tabaka, the original recipe for which you will learn below, can be fried in the traditional manner in a frying pan or over coals on the grill. In any case, the meat will turn out juicy on the inside and appetizingly golden brown on the outside. The whole secret is in the right marinade, which moderately softens the fibers and creates a protective film during heat treatment.

Ingredients:

• chicken – 1 pc.;
• water – 1.5 l;
• salt and sugar - 120 g each;
• garlic – 5 cloves;
• cloves – 10 buds;
• vegetable oil – 5 tbsp. spoon;
• BBQ seasoning – 2 tbsp. spoons.

Preparation

1. Cooking tobacco chicken begins with marinating. Dissolve salt and sugar in hot water, add cloves, and after cooling, chopped garlic and the prepared carcass.
2. After 12 hours, dry the bird and rub it with a mixture of oil and seasonings.
3. Cook the chicken on the grill over smoldering coals until done.