Ingredients:
Khingal:
• 2 cups flour
• 1 egg
• ½ teaspoon salt
• ½ cup water
• 1/4 teaspoon turmeric
Chicken:
• 1 (about 3-to-4-lb) chicken, cut into 8 pieces
• 1 tablespoon dill weed
• 3 bay leaves
• 1 tablespoon salt
• 4 large onions, sliced
• 3 garlic cloves, sliced
• 2 tomatoes, chopped
• 1/4 cup oil
• 1/2 cup butter
• 2 teaspoons paprika
• 2 1/2 teaspoons khmeli- suneli
• 2 eggs, whisked
• Cilalntro, parsley
Directions:
Khingal:
• Sift the flour into a bowl. Add the egg, salt, turmeric, and water, and start kneading the dough until it is soft and elastic. Shape the dough into a ball, cover with a plastic wrap, and set aside for 20 minutes to rest before rolling.
• Dust your working place with flour and start rolling out the dough into a large thin layer, approximately 1-2 mm thick. Then cut the dough into small squares.
Chicken:
• Place chicken, dill weed, salt, and bay leaves in a pot.
• Add just enough water to cover the chicken.
• Bring to boil and cook for 40 minutes.
• Meanwhile, heat the oil and butter in a skillet.
• Add onions and sauté for 20 minutes.
• Add garlic and cook for 1 minute.
• Remove the chicken from the pot and add to the onion mixture.
• Add paprika, 2 teaspoons khmeli-suneli, and tomato to the chicken. Stir well. Continue cooking for 10 more minutes.
• Whisk the eggs with 1/2 teaspoon khmeli-suneli.
• Slowly pour egg over the chicken. Stir well.
• While chicken is cooking boil the khingal in the pot where the chicken broth. Boil for 10 minutes.
• Add cilantro and parsley to the chicken.
• Serve chicken over cooked noodles.
