Guruli Georgian Chicken Dish
Tender, appetizing, and piquant, made for gourmets. Guruli, a Georgian chicken dish, can rival the most refined recipes in flavor. The chicken turns out juicy and incredibly tasty. Serve Guruli hot with flatbread and fresh vegetables. You can decorate the dish with herbs and pomegranate seeds.
Updated : 12 May, 2026
Easy
About 20 min.
Ingredients
1.3 kilograms
Chicken
2
Onion
1 cup
Red wine
0.5 cup
Walnut
50 grams
Butter
50 grams
Parsley
50 grams
Dill
1 teaspoon
Cinnamon
1 teaspoon
Ginger powder
4
Cloves
0.5 teaspoon
Red pepper, ground
1 teaspoon
Table salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Guruli, a Georgian chicken dish? Prepare all the necessary ingredients. For Guruli, it is best to choose fattier chicken pieces, so if you have a whole chicken, it is better not to use the breast. I used whole chicken legs. If the chicken is frozen, thaw it in advance. It is best to remove the packaging and place the chicken in a container on the bottom shelf of the refrigerator a day before cooking. Use any dry wine. If your walnuts are still in shells, take 6-8 nuts.
Step 2
Rinse the chicken under running water and remove any innards or feathers if needed. Cut the chicken into pieces. I cut each chicken leg into 3 parts. Pat the pieces dry with paper towels so no moisture remains and there will be less splattering during frying.
Step 3
Peel the onion, rinse it, and cut it into half-rings. To keep the onion from irritating your eyes, rinse both the onion and the knife with cold water before slicing.
Step 4
Take a skillet with a thick bottom and a tight-fitting lid. For this amount of chicken, a skillet about 20 cm, about 8 inches, in diameter is enough. Melt the butter in it. To do this, heat a dry skillet over low heat. Cut the butter into several small pieces and place them in the skillet. Tilt and rotate the skillet until the butter melts completely. Stir it with a spatula.
Step 5
Place the cut chicken into the skillet. To brown the chicken faster, increase the heat to medium-high. Brown the pieces on both sides.
Step 6
Wash the herbs, dry them, and remove the tough stems. You can add cilantro to the parsley and dill. It also goes very well with chicken. Set aside a little of the herbs for decorating the finished dish. Finely chop the rest with a knife.
Step 7
Shell the walnuts, remove any inner partitions, and chop them. You can do this with a knife or by covering them with paper and rolling over them with a rolling pin. There is no need to grind the walnuts into a powder. Small pieces are perfectly fine.
Step 8
When the chicken is browned on both sides, add the sliced onion. Reduce the heat to medium. Salt lightly.
Step 9
Cook the chicken with the onion for about 5 minutes, stirring occasionally, until the onion becomes soft and golden.
Step 10
Add the chopped herbs and walnuts to the skillet.
Step 11
Salt the chicken and season it with spices. If you do not like very spicy food, use less red pepper. Mix everything well. Pour the wine over the chicken.
Step 12
Reduce the heat. Cover the skillet with the lid so the chicken cooks through well and the wine turns into a thick sauce. Simmer over low heat for about 1 hour. Enjoy your meal!
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