Onion Egg Chicken - Cigirtma

Onion Egg Chicken - Cigirtma

We are back, no more breaks, no vacations, we easily start again our daily routine and, of course, we return to the simple and tasty food. I want to begin this year with this pan-fried chicken recipe, cooked with onions and eggs. It's actually an Azerbaijani recipe and it's also called "Cigirtma". I tried it because it was a simple and fast chicken dish, but after that it became one of our favorites. It comes in handy when I don't feel like turning on the oven or complicating myself with other things. The sauce made from eggs and cooked onion gives a special flavor to the chicken legs.  Also, you shouldn't ignore the butter in the recipe, especially if you want to eat tasty food, somewhat different and keto-friendly.

I've slightly adapted this recipe to our tastes. I use a little less butter and add some water, cooking cream or milk to the eggs, to make the sauce more creamy and soft (otherwise, it's more like an omelet) - it all depends on your tastes.


Boneless chicken thighs
600 g
about 4 pieces - with or without skin
Yellow onion
1 piece
3 pieces
80 g
1 tsp
Ground black pepper
0.25 tsp
Lemon juice
2 tbsp

Step by step

Step 1

In a large skillet, place the chicken thighs skin side down (if they have). Note: you don't need to grease the pan with anything, nor do you need to preheat it.

Sprinkle with salt and pepper on top.

Onion Egg Chicken - Cigirtma - Step 1
Step 2

Add 40g of butter cut into pieces and pour half a glass of plain water.

Onion Egg Chicken - Cigirtma - Step 2
Step 3

Cover the pan with a lid and place on medium heat.

You will notice that the butter melts quickly and the meat will cook slowly.

Onion Egg Chicken - Cigirtma - Step 3
Step 4

The cooking time depends on the meat you are using - don't forget to turn it on the other side - it's very important that it cooks and browns slowly.

I'd say about 10-15 minutes on each side is enough (for the store-bought chickens). Pay attention to the heat, if the thighs brown too quickly, turn the heat down.

Onion Egg Chicken - Cigirtma - Step 4
Step 5

While the meat is cooking, peel and julienne an onion.

Melt another 40g of butter in a pan and sauté the onion until it browns nicely, turn off the heat and leave it for a while.

Onion Egg Chicken - Cigirtma - Step 5
Step 6

When the chicken is ready, optionally, you can add a little lemon juice on top - I often forget and nobody really notices the difference :)

Onion Egg Chicken - Cigirtma - Step 6
Step 7

Add the sauteed onion to the pan with the chicken.

Onion Egg Chicken - Cigirtma - Step 7
Step 8

Add salt to the eggs and beat well with a fork. Pour over in the pan.

To make the egg sauce a little creamier, I pour half a glass of water, cooking cream or milk (if you are on a milk keto diet, you are not allowed).

Onion Egg Chicken - Cigirtma - Step 8
Step 9

Cover the pan with a lid, cook over heat for a minute, then turn it off and leave it covered for another 10 minutes.

Onion Egg Chicken - Cigirtma - Step 9
Step 10

Serve warm with a vegetable salad or any favorite garnish.


Onion Egg Chicken - Cigirtma - Step 10
Quantity: 700 g (4 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 10 min
Publish date:

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