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. —Mary Catherine Tee
- Serves 4
- For the Marinade
cloves of garlic, grated
medium onion, grated
1 1/2 cups
plain yogurt (or 1 cup plain greek yogurt+1/4 cup milk)
Juice of 1/2 lemon
- For the Main Dish
bone-in dark meat chicken
large onions, thinly sliced
bell pepper, thinly sliced
cloves of garlic, minced
heaping, of sour cream
- Mix grated garlic and onion, paprika, tumeric, and cayenne into a paste. Once mixed, divide the paste. Add half the paste to a medium sized bowl. Add yogurt (and milk if using), lemon juice, salt, and pepper and mix well. Refrigerate the other half of the paste until later. Place chicken pieces in a ziploc bag. Pour yogurt-spice mixture over chicken. Close bag and massage yogurt into chicken. Let marinate for 8-24 hours, turning bag once or twice to ensure both sides of the chicken are coated.
- Once chicken has marinated for a good amount of time, preheat oven to 375 degrees.
- Coat the bottom of an oven proof skillet with thin layer of grapeseed oil. Using tongs, remove chicken from marinade, allowing excess marinade to drip off. Place chicken pieces, skin side up, in skillet. Bake for 45 minutes. The skin should be crisp and the juices of the chicken should run clear.
- Once chicken has baked, transfer cooked chicken to a plate and cover with aluminum foil tent.
- Transfer skillet to stovetop. Add sliced onions to skillet, stir to coat with the grapeseed and rendered chicken fat and turn burner to medium heat. Cook onion, stirring occasionally, until soft, about 10 minutes.
- Add thinly sliced bell peppers and stir in the remainder of the spice paste so the veggies are coated. Cook for about 4 minutes or until the peppers have softened but still have a nice crunch left to them.
- Deglaze skillet with 1 cup of chicken broth and add 1/2 Tbsp. sweet paprika. If you really love the smokey flavor, you could use smoked paprika here. I used the sweet variety because I had just enough smokey from the marinade and spice paste.
- Allow liquid to reduce and thicken slightly. Once reduced, turn off heat and allow mixture to cool slightly so the sour cream will not clump or curdle.
- Stir in sour cream to the mixture until well combined. Transfer chicken from the plate to the skillet. Serve with potatoes, rice, or pasta.