Chicken Paprika Stroganoff
This delicious chicken paprika stroganoff is made from boneless chicken with mushrooms in a rich & creamy paprika based sauce.
Ingredients
For Chicken Paprika Marination and Browning
- 1/2 kg boneless chicken cut into bite-sized pieces
- 1 teaspoon vinegar
- 2 tablespoon paprika
- 1 teaspoon red chilli powder
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour or maida
- 2 tablespoons oil plus more as needed
For the Stroganoff Sauce
- 1 teaspoon oil
- 3 cloves garlic finely minced
- 1 medium onion chopped
- 1 can or 400 grams mushrooms sliced
- 2 cups chicken broth 1 Knorr chicken cube dissolved in 2 cups hot water can work as an alternate
- 3 tablespoons tomato paste
- 1 teaspoon red chilli powder can be removed to reduce spice level – 1 tsp to marinate chicken & 1 tsp in the sauce
- 2 teaspoon red chilli flakes can be reduced as per taste
- 1 tsp paprika
- 1/4 cup cream + more to garnish
- 1 tsp fresh or dried parsley for garnish
- 450 grams noodles/spaghetti or steamed rice for serving
Instructions
For Chicken Paprika Marination and Browning
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In a medium bowl, place the the chicken and add the vinegar, paprika, red chilli powder, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
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Heat oil in a large nonstick skillet or frying pan or wok over medium heat until hot. The cooking vessel needs to be large enough as the sauce will be made in the same pan. Alternatively, use a frying pan for browning the chicken and a wok for the sauce.
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Add the chicken in a single layer and cook until golden brown on each side. Cook the chicken in two batches if required, and add a little more oil when cooking the second batch. The chicken only needs to be browned at this stage – it will cook for more time in the sauce so it does not need to be completely cooked through. Once the chicken is browned, take it in a plate and set aside. Do NOT place on a kitchen towel. All the crispy bits and seasonings will be added back to the sauce for flavor
For the Stroganoff Sauce
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Add another teaspoon of oil to the pan, and add the chopped garlic.
Cook for 1-2 minutes till the garlic is lightly browned and then add the onions. Cook the onions for 1 minute, and then add mushrooms. Saute the mixture, and keep stirring occasionally till the onions are translucent and mushrooms are browned. This will take about 5 - 6 minutes.
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Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and keep stirring till the mixture comes to a boil.
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Add the chicken back into the skillet and simmer the mixture over low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. The sauce will thicken due to the flour coating on the chicken.
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Add red chilli pepper, paprika and red chilli flakes (optional) and stir. The quantities mentioned in the recipe will result in a spicy sauce so adjust based on personal preference.
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Stir in the cream and cook for about 2-3 minutes longer. Taste and adjust seasonings if required (salt & spices). If the sauce is thin, then thicken using a cornflour + water mixture (1 tbsp cornflour with 2-3 tbsp of water). Keep stirring till the sauce is thickened.
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Garnish with more cream and parsley.
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Serve with noodles or steamed rice, though noodles are preferred. Noodles and chicken can be served separately, or the chicken can be served in a platter over the noodles.
Recipe Notes
Recipe adapted from Mel's Kitchen The chicken can also be served with rice, which is what I had the leftovers with the next day, however, noodles are better. Alternatively, it could also be served with mashed potatoes and grilled vegetables.
3 Comments
Jesusan
August 16, 2013 at 10:56 pmMy Hungarian heritage taught me to make chicken paprikash: for about the same amount of chicken, start by sautéing an coarsely chopped onion in a dutch oven. When the onion is soft, add the chicken and brown on all sides. To this add an 8-oz. can of tomato sauce, about 2 tablespoons of Hungarian paprika, and water to cover. Cook until chicken is tender. Just before serving, stir in 8 oz. sour cream and cook until the sour cream has warmed up. You can serve this over noodles, or make csipetke, the Hungarian dumpling noodles, which I cut right into the cooking liquid (add sour cream after the noodles). If you google ‘csipetke’ you should find a recipe for those noodles. Just in case you are interested. 🙂
Jesusan
August 16, 2013 at 10:57 pmMy Hungarian heritage taught me to make chicken paprikash: for about the same amount of chicken, start by sautéing an coarsely chopped onion in a dutch oven. When the onion is soft, add the chicken and brown on all sides. To this add an 8-oz. can of tomato sauce, about 2 tablespoons of Hungarian paprika, and water to cover. Cook until chicken is tender. Just before serving, stir in 8 oz. sour cream and cook until the sour cream has warmed up. You can serve this over noodles, or make csipetke, the Hungarian dumpling noodles, which I cut right into the cooking liquid (add sour cream after the noodles). If you google ‘csipetke’ you should find a recipe for those noodles. Just in case you are interested. 🙂
Koray Sevci
October 18, 2017 at 8:02 pmGoes well with brown rice.