Chicken Paprikash

 

I treated this Chicken Paprikash like Indian marinated meat (think chicken tikka masala), letting it marinade in a yogurt-spice mixture overnight. You can use smoked paprika in this dish for its depth of flavor. If you're not a fan of smokey flavor, you could just as easily use Sweet Hungarian Paprika. Marinating the meat in yogurt makes for really tender, flavorful chicken. Perfect with or without the onion gravy. The reduction of the stock and the addition of sour cream makes the gravy thick and creamy without the use of flour.

What you will need

6 cloves of garlic, grated

1/8 medium onion, grated

2 teaspoons smoked paprika

1 teaspoon tumeric

1/2 teaspoon cayenne

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups plain yogurt (or 1 cup plain greek yogurt+1/4 cup milk)

Juice of 1/2 lemon

3 pounds bone-in dark meat chicken

2 large onions, thinly sliced

1 bell pepper, thinly sliced

2 cloves of garlic, minced

1 cup chicken stock

1/2 tablespoon sweet paprika

2 tablespoons heaping, of sour cream

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