Wash chicken, dry with paper towels and cut into portions. Peel the onion and cut into half rings or cubes. Tomatoes, on each do a cross-cut and put into boiling water for 1 minute. Remove the skin from the tomato and cut into cubes. Clean and chop the garlic. Wash greens and dry. Chop the cilantro and cut the rest into small pieces.
A thick-bottomed frying pan or stew-pan (preferably using cast-iron dishes) are heated over high heat. Heat the butter and spread the prepared pieces of chicken (preferably pieces laid out loosely to each other).
Then add the onions and fry all together. Chunks of chicken often overturned, before the appearance of golden brown. Add tomatoes to the chicken, a little salt with salt (if you cook chakhokhbili in the winter, you can add a tablespoon of good tomato sauce to the tomatoes). Add hot red pepper, hops-suneli, imeretinsky saffron to chakhokhbili. Reduce the heat to low, cover the saucepan with a lid and cook for 10–15 minutes.
Add to chakhokhbili chopped greens, garlic. We mix everything, cover with a lid and let it boil over low heat for another 5-7 minutes. Serve sprinkled with fresh herbs.
I tried this recipe and while it was tasty, I found it a bit too salty.